Lemon meringue cake recipe!!

I had one person commented wanting the recipe for the lemon meringue cake I posted about. So, I thought I would share it before I return the book to the library. Hehe!

 Lemon Meringue Cake

(Since this recipe is a bit complicated, make sure you follow the directions completely!)

For the lemon cake:

(Don't start putting any ingredients together until you read instructions!!) 

• 5 large eggs, separated, plus 3 large egg whites
• 1/2 tsp. cream of tartar (make sure it isn't old, other wise it won't work!)
• 2 1/4 cups cake flour (I used normal white flour, and it worked fine)
• 1 1/2 cups sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt:
• 1/2 vegetable oil
• 1/2 fresh lemon juice
• 1 Tbsp. finely grated lemon zest
• 1 tsp. vanilla extract
• 1/2 cup water

Marshmallow frosting:

• 1 1/2 cups sugar
• 3 large egg whites
• 1/4 tsp. salt
• pinch cream of tartar
• 1 1/2 tsp. vanilla extract

STEP 1:
 Place rack in the bottom of the oven; preheat oven to 325 F. Set aside un-greased tube pan. (I used a little bit of pam spray and I used 2 cake pans. It worked fine that way too.)


STEP 2:
 For lemon cake batter. Beat egg whites with an electric mixer at medium speed for 1 minute. Add cream of tartar, beat until stiff, 3 to 4 minutes. Then in another bowl mix flour, sugar, baking powder, and salt together. Make a well in the middle of the dry mixture and add egg yolks, oil, juice, lemon zest, vanilla and 1/4 cup of water. Whisk wet ingredients together and slowly stir in the dry into it. Then fold one-third of egg white mix into the batter. Fold in the remaining and scrap batter into pan.

STEP 3: 
 Bake cake until a cake tester inserted into center comes out clean, 50 to 55 minutes. When done let cool completely BEFORE making the marshmallow frosting!

 FOR FROSTING:

Bring sugar and 1/2 cup of water to a boil over high heat to dissolve sugar. Then boil to 240 F on a candy thermometer. (I didn't do that because I don't have one. I just waited until it boiled and sugar dissolved. )

In another bowl beat egg whites, salt and cream of tarter with an electric mixer until stiff, but moist. Then beat hot sugar syrup into the egg whites. Add vanilla; beat until cooled and stiff. (It also looks kinda marshmallow-y.)

STEP 4: 

  Run a knife around the cake; remove from pan. Put cake on platter, frost. 

AND!!!!!

TA-DA! 

In Christ,

  Julia Ryan♥

P.s. If you have any questions, don't hesitate to comment and ask! 

*Recipe from All You Real Family Food.