As promised the Lemon Meringue Cake from Nigella's Feast.
125g very soft unsalted butter
4 eggs, separated
300g plus 1 teaspoon caster sugar
100g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
zest of 1 lemon
4 teaspoons lemon Juice
2 teaspoons milk
1/2 teaspoon cream of tartar
150 ml double or whipping cream
150g good quality lemon curd.
Preheat the oven to 200'c or 180 fan forced. Line & butter two 21 cm sandwich tins.
Mix the egg yolks, 100g of the sugar, the butter, flour, cornflour, baking powder, bicarb, and lemon zest in a processor. Add the lemon juice and milk and process again.
Divide the mixture between the prepared tins. You will think you don't even have enough to cover the bottom of the tins, but don't panic. Spread calmly with a rubber spatula until smooth.
Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200g of sugar. Divide the whisked whites between the two sponge-filled tins. Spread one flat with a spatula and make peaks in the other. Sprinkle 1 teaspoon sugar over the peaks. Put tins in the over for 20-25 minutes.
With a cake tester, pierce the cake that has the flat meringue, no sponge should be on the tester. (Meringue will fall back once you take it from the oven). Remove both tins and leave cake to cool completely in them on a wire rack.
Unmould the flat-topped one onto a cake stand or plate, meringue side down. Whip cream until thick. Spread sponge side with lemon curd then cream. Top with second cake,the peaked meringue uppermost.