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.