Lemon meringue cake

Serves 12 Cakes, Bread and Pastries

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Method

For the Génoise

MAKES 1 X 25CM CAKE

Preheat the oven to 180C/160C/ Gas 4. Line the bottom of a 25cm springform pan with parchment paper cut to fit exactly. Do not butter the sides of the pan.

In a small saucepan, melt the butter over a low heat, remove from the heat, and keep warm. Sift together the flour and cornflour into a bowl and set aside.

Pour water to a depth of around 5cm into a saucepan, place over a medium heat and bring to a simmer.

Combine the eggs, sugar, and a pinch of salt in the bowl of a stand mixer that will rest securely on the rim of the saucepan over, but not touching, the water. Whisk together and then place over the saucepan and continue to whisk for 5-7 minutes, until the mixture is hot to the touch (50C). Remove the bowl from over the water and place on the stand mixer. Fit the mixer with the whisk attachment and mix on a medium-high speed for 3-5 minutes, until the batter is pale yellow, has tripled in volume, and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface. Using a rubber spatula, fold in the flour mixture in 3 batches, making sure you reach all the way down to the bottom of the bowl where the flour tends to sink, and pulling it all the way to the top. Scoop out a small portion of the batter into a small bowl and whisk in the warm melted butter. Gently and quickly fold the butter mixture into the batter, being careful not to deflate the batter. Pour the batter immediately into the prepared cake pan. Bake for 40-45 minutes, until the top springs back when lightly touched. Allow to cool in the pan (the sides of the pan will help hold the structure of the cake as it cools) on a wire rack.

To unmould, run a small, thin knife around the sides of the pan to loosen the cake and then release and lift off the pan sides. Invert the cake, peel off the parchment, and then use as directed in individual recipes. The cake will keep, well wrapped and chilled, for up to 3 days, or in the freezer for up to 1 month.

The easiest way to divide the cake into layers is to use a long, thin, serrated knife. Place the cake on a flat surface and mark the desired thickness all the way around the cake. Work from the top to the bottom of the cake if makingmore than 2 layers. Holding the knife parallel to the work surface and, using a sawing motion, cut through the cake, checking that the tip end and handle end of the knife are level and slicing where you marked. If you are making more than two layers, take off the first layer and set it aside before you begin to cut the next layer. If you aren’t using the layers right away, cover with cling film to prevent them from drying out.

For the caramel sauce

MAKES AROUND 360ML

In a medium, heavy saucepan, combine the sugar, 60ml water, corn syrup and salt. Bring to a boil over a medium heat, stirring to dissolve the sugar. Then, cook for 5-8 minutes, without stirring, until the mixture is amber in colour. Remove from the heat.

The mixture will continue to cook off the heat and become darker, so make sure to have your cream close by. Carefully and slowly add the cream to the
sugar syrup. The mixture will boil vigorously at first. Let the mixture simmer down, then whisk until smooth. Add the lemon juice. Allow to cool for 10 minutes. Cut the butter into 2.5cm chunks and add them to the caramel, one at a time, whisking constantly after each addition. Then whisk the caramel periodically as it continues to cool.

For the lemon cream

MAKES AROUND 600ml

Pour water to a depth of 5cm into a saucepan, place over a medium heat and bring to a simmer.

Combine the lemon juice, eggs, egg yolk, sugar and a pinch of salt in a stainless-steel bowl that will rest securely on the rim of the saucepan over, but not touching, the water. Whisk the ingredients together. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will ‘cook’ the yolks and turn them granular.) Place the bowl over the saucepan and continue to whisk until the mixture becomes very thick and registers 82C on a thermometer. This will take 10-12 minutes. Remove the bowl from over the water and allow to cool to 60C, stirring from time to time to release the heat.
Meanwhile, cut the butter into 1tbsp pieces. When the cream is ready, leave it in the bowl if using an immersion blender, or pour it into a countertop blender. With the blender running, add the butter, 1tbsp at a time, blending after each addition until incorporated before adding the next piece.

The cream will be pale yellow and opaque and quite thick.

Use the cream immediately, or pour it into a storage container with a tight-fitting lid and chill for up to 5 days. To use after chilling, gently heat in a stainless-steel bowl set over simmering water until it has softened.

For the cake

MAKES 12-16 SERVINGS

Have the cake, caramel, and lemon cream ready. To make the lemon syrup, combine 75ml water and the sugar in a small, heavy saucepan and bring to a boil over a medium heat, stirring with a wooden spoon. When the sugar has dissolved, remove the pan from the heat, allow to cool for a few minutes, and then chill until cool to the touch – around 30 minutes. Whisk the lemon juice into the syrup.

Line the sides of a 25cm springform pan with cling film, allowing enough overhangto cover the top of the cake completely when it is assembled. Leave the bottom of the pan unlined. Fit one cake layer into the bottom of the pan. Using a pastry brush, moisten the layer evenly with one-quarter of the lemon syrup. Using an offset spatula, spread one-third of the caramel over the cake, and then spread with one-third of the lemon cream. Repeat with two more layers, using up the remaining caramel and lemon cream. Top with the fourth cake layer and moisten with the remaining lemon syrup. Fold the overhanging cling film over the top of the cake, covering completely, and chill for at least 4 hours or up to overnight. When you are ready to finish the cake, make the meringue. Pour water to a depth of around 5cm into a saucepan, place over a medium heat and bring to a simmer. Combine the egg whites, sugar and a pinch of salt in the bowl of a stand mixer. Whisk together and then place over the saucepan and continue to whisk until the whites are hot to the touch (50C), around 5 minutes
or so. Remove the bowl from over the water and place on the mixer stand fitted with the whisk attachment and mix on a high speed until the mixture is very thick and holds glossy, stiff peaks when you lift the beater.

Take the cake out of the refrigerator. Release and lift off the pan sides and peel away the cling film. Using a wide metal spatula, transfer the cake to a serving plate, if using, or leave it on the pan base. Using the offset spatula, immediately frost the top and sides of the cake with the meringue, creating swoops and peaks. Using a kitchen torch, lightly brown the meringue. The cake can be served immediately or chilled until ready to serve. It will keep for up to 1 week.