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Lemon Meringue Cake Recipe

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This recipe for Lemon Meringue Cake is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cake flour
2 ½ tsp baking powder
¼ tsp salt
1 cup plus 2 T fat free milk
¾ cup plus 4 T sugar
¼ cup plus 2 T fat free egg substitute
¼ cup canola oil
5 large egg whites
6 T prepared lemon curd

Frosting
4 large egg whites, at room temperature
1 cup sugar
1 tsp vanilla extract
Directions:
Directions:
Preheat oven to 350 degrees. Spray 2 -9 inch round cake pans with nonstick spray. Line bottoms with parchment or wax paper and spray with nonstick spray.

Combine flour, baking powder and salt in medium bowl. Whisk milk, ¾ cup sugar, egg substitute and oil in large bowl. Whisk in flour mixture just until blended.

With electric mixer on medium speed, beat egg white in another large bowl until soft peaks form. Add remaining 4 T sugar, 1 T at at time. Beat until firm peaks form. Fold gently into flour mixture.

Divide batter evenly among pans. Bake until toothpick comes out clean, 30-35 minutes. Invert on cooling rack and remove pan. Remove parchment and allow to cool completely.

With long, serrated knife, split each layer in half to make 4 layers. Arrange 3 layers, cut-side up; spread each with 2 T of lemon curd. Layer all three, filling side up, on serving plate. Cover with remaining layer, cut side down.

For Frosting: whisk egg whites and sugar in large metal bowl. Set bowl in large saucepan over 1 inch of simmering water. Cook, stirring, until sugar is dissolved, 5-7 minutes. Transfer bowl to mixer, stir in vanilla. With whisk attachment, beat until stiff and glossy on medium high (5-7 minutes). Mixture should be cool. Spread at once over top and sides of cake. Can brown top of meringue with torch to add flair.

 

 

 

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