Lemon Meringue Cake

READY IN: 1hr
SERVES: 16
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Spray 2 (9") round cake pans with nonstick spray.
  • Line bottoms with parchment or wax paper and spray paper with nonstick spray.
  • TO MAKE CAKE:
  • Combine flour, baking powder and salt in medium bowl.
  • Whisk milk, 3/4 cup sugar, egg substitue, and oil in large bowl, whisk in flour mixture just until blended.
  • With electric mixer on medium speed, beat egg whites in another large bowl until soft peaks from.
  • Add remaining 4 Tablespoons sugar, 1 tablespoons at a time, beating until firm peaks form.
  • With rubber spatula, gently fold beaten whites into flour mixture until no streaks of white remain.
  • Divide batter evenly among pans.
  • Bake until toothpick inserted into center of each layer comes out clean, 30-35 minutes.
  • Run knife around each layer to loosen from pan.
  • Invert each layer onto rack; remove parchment paper.
  • Let cool completely.
  • With long serrated knife, split each layer in half to make a total of 4 layers.
  • Arrange 3 layers cut side up on work surface; spread each with 2 tablespoons lemon curd.
  • Place 1 layer filling side up on serving plate.
  • Top with 2 more layers, filling side up.
  • Cover with reamining cake layer, cut side down.
  • If making ahead can wrap cake tightly in plastic wrap and then foil, and freeze up to 1 month.
  • Let thaw in refrigerator overnight.
  • TO MAKE FROSTING:
  • Whisk egg whites and sugar in large metal bowl of electric stand mixer,.
  • Set bowl in large saucepan over 1 inch of simmering water.
  • Cook, stirring constantly, until sugar is dissolved and mixture is hot, 5-7 minutes.
  • Transfer bowl to mixer; add vanilla.
  • With whisk attachment on medium-high speed, beat until stiff glossy peaks form and mixture is completely cool, 5-7 minutes.
  • Spread frosting at once over tiop and sided of cake.
  • ADD a FLOURISH:
  • Flame frosting to add pizzazz, ignite a hand held torch and move flame continously in small circles over frosting until it is lightly browned as in a meringue pie.
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