Lemon Meringue cake

I still have a lot of cute baking pans that I want to use ^^. 

Because I love to buy and collect baking pans, and some of them are lost in my cupboard, haha. 

This time, the pan that I used was a cake pan with a removable center tube. 

The center tube is attached to the pan while baking so the center of the cake will be hollow and we can fill it with anything you want. There are many sizes to choose from, for me, this small size is my favorite as the amount of the cake and filling is more balanced.

The recipe that I made was Lemon Meringue cake. The cake is a simple lemon butter cake but I beat the butter with flour instead of sugar. This method is one of the basic methods for making buttercake. But the difference is when beating the butter with flour you will prevent the gluten from the flour from developing. This method makes the velvety soft texture cake but it won't be as fluffy as the butter-sugar method. I chose this method because it suits the cake that has to be kept in the refrigerator more than the butter-sugar method.

The amount of lemon curd and Italian is enough for 2 cakes. If you have 2 pans you can double the lemon cake recipe and get 2 cakes ^^. the lemon curd can be made 2 days in advance. 

Lemon Meringue cake

Make 19x5x7.5 cm cake

Lemon curd (easy-to-make amount)

1.7 g ........................... Gelatin sheet (1 small sheet)

1 ................................. Egg

1/8 tsp ........................ Salt

55 g ............................ Granulated sugar

50 g ............................ Lemon juice

40 g ............................ Unsalted butter

Italian meringue (easy-to-make amount)

7 g ............................... Water

40 g ............................ Granulated sugar (A)

30 g ............................. Egg whites

5 g .............................. Granulated sugar (B)

Lemon cake

70 g ........................... Egg

70 g ........................... Granulated sugar

70 g ........................... Unsalted butter

1/8 tsp ....................... Salt

..................................  Lemon zest (from 1/2 lemon)

70 g ........................... Cake flour

1/8 tsp ....................... Baking powder

22 g ........................... Milk

15 g ........................... Lemon juice

Soak the gelatin sheet in cold water and let it bloom for at least 5 minutes.

Put egg, sugar, salt, and lemon juice into a saucepan. Whisk to combine. Put the butter into the pan.

Place over low heat until the curd thickens.

Remove from the heat, squeeze the water from the bloomed gelatin, and put it into the hot lemon curd. Stir to combine.

Pass through a sieve into a bowl.

Press to contact the Lemon curd. Let it cool completely, then refrigerate until ready to use.

Preheat the oven to 170℃.

I use a 19x5x7.5 cm pound cake pan with a removable center tube.

Line the pan with baking paper.

Beat the egg and sugar together and set it aside.

Beat the butter, salt, and lemon zest until smooth.

Sift the flour and baking powder into the bowl.

Beat until fully combined.

Add the egg and sugar mixture gradually.

Beat well after each addition.

Pour the milk and lemon juice into the bowl.

Beat to combine.

Fill the prepared pan with the batter until it reaches the center.

Insert the center tube.

Fill the pan with the rest of the batter.

Level the batter and tap the pan to remove large air bubbles.

Bake in 170℃  Preheated oven for 25 minutes.

Let the cake cool completely before using it.

When the cake becomes cool. Fill the center with lemon curd.

Cover the cake and refrigerate it to set the lemon curd.

Put the water and sugar (A) into a saucepan and place it over medium heat.

Beat the egg white until foamy add the sugar (B) gradually.

When the syrup reaches 118℃

Beating the egg white while adding the syrup gradually into the bowl.

After adding all the syrup, beat until firm peaks form.

Pipe the meringue over the top of the cake.

Use a blow torch to burn the meringue.

Lemon Meringue cake