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Sponge cake with meringue

Бісквітний торт з меренгою


1,5-2 hours


10 servings



This cake is perfect if you have lots of egg whites left, and if you need to use them urgently. We bake the sponge cake with the meringue, in this way we’ll get extra texture, a unique taste, and an exceptional look. 


During berry season you can add strawberries, raspberries, or bilberries to the cream. You’ll get a light summer cake that is very fast in cooking. 


For the sponge cake

For the meringue

See the Basics of Cooking section to know how to cook French meringue.

You will find the recipe for lemon curd in the section Basics of cooking.

Бісквітний торт з меренгою

Ingredients for the cream

To make the cream, put all the ingredients in a bowl and whip well. Make the cream just before assembling the cake.


My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.

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Method of cooking

Whip oil and sugar, add eggs and yolks, whip well again.

Pour in all the milk and add lemon zest.

Separately mix flour, baking soda and baking powder.

Gradually introduce the dry ingredients, mixing at minimum mixer speed.

Pour in boiling water, mix well.

Pour the dough onto a rectangular baking sheet lined with baking parchment.

Carefully spread the meringue on top using a pastry bag and smooth it out.

Shake almond petals on top.

Bake at 170°C for 30-35 minutes. Cool at room temperature for 2-3 hours.

Cut the cake in half, put one piece with the meringue down. Spread half of the lemon curd on top, then spread the cream.

Grease the second part of the biscuit with the rest of the curd. Cover the other part of the cake, so we have the cream in the middle of the courd.The meringue should be on both sides of the cake – bottom and top.

Cool the cake for 2-3 hours in the fridge.


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