LUSCIOUS LEMON MERINGUE CAKE

THIS cake has a soft meringue icing that can be piped or simply swirled on top of the cake. Make the lemon curd in advance or use a good-quality bought one in its place. You will need two 20cm (8in) sandwich tins. Serves 8-10 ● Oil, to grease ● 1 lemon ● 225g (8oz) butter, softened ● 225g (8oz) caster sugar

● 4 eggs, at room temperature

● 225g (8oz) self-raising flour

● 1-2 tbsp milk

FOR THE LEMON CURD

● 2 lemons ● 120g (4½oz) caster sugar

● 50g (1¾oz) unsalted butter

● 2 eggs

FOR THE MERINGUE

● 2 egg whites

● 110g (4oz) caster sugar To make the lemon curd, finely grate the zest of both lemons and squeeze the juice. Put the juice in a saucepan with the sugar and butter. Beat the eggs in a bowl with a fork and add them to the pan. Stir the mixture over a low to medium heat, using a wooden spoon, until the butter and sugar have melted, then increase the heat until the curd just starts to bubble. Remove from the heat and strain through a sieve. Stir in the lemon zest and cover with cling film, so that it touches the surface of the curd to prevent a skin forming. The curd will thicken as it cools. Heat the oven to 180c/fan 160c/gas mark 4. Lightly oil the two sandwich tins, line the base of each with a disc of greaseproof paper, then lightly brush with oil again. Finely grate the lemon zest. Using an electric whisk, cream the butter and sugar together in a medium bowl until pale, light and fluffy. Break the eggs into a separate bowl and beat lightly with a fork. Gradually add the eggs to the creamed mixture, beating well after each addition. Sift the flour over the creamed mixture and add the lemon zest. Fold in the flour with a large metal spoon or spatula, until just combined. Add enough milk to create a reluctant dropping consistency (neither pouring off nor sticking to the spoon). Divide the mixture between the tins, smooth the tops and bake in the middle of the oven for 20-30 minutes, or until well risen, golden and evenly set. Leave them in the tins on a wire rack for a few minutes, then turn out onto the wire rack, peel off the greaseproof paper and leave to cool completely. To make the meringue, put the egg whites into a clean, medium bowl and whisk to stiff peaks, using an electric whisk. Add 1 tbsp of the sugar and continue to whisk for ten seconds, then add a second 1 tbsp sugar and whisk to stiff peaks again. Slowly pour in the remaining sugar, whisking at the same time until it is all incorporated and the meringue is stiff again. Heat the grill to its highest setting, unless you have a cook’s blowtorch. Sandwich the two cooled sponges together with the cold lemon curd (you may not use it all). Decorate the top of the cake with the meringue, either piping it or swirling it over the surface with a palette knife. Avoid creating high peaks, which may burn. To finish, either use a cook‘s blowtorch (following the manufacturer’s instructions) to caramelise the top of the meringue, or place under the hot grill until the top browns, watching carefully as it will burn quickly.