Sponge cake with meringue
PREPARATION
1,5-2 hours
PORTIONS
10 servings
COMPLEXITY
easily
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.
Ingredients
For the sponge cake
- 350 gr all-purpose flour
- 320 gr sugar
- 10 gr baking powder
- 2 gr baking soda
- 2 eggs + 2 egg yolks
- 150 gr milk
- 100 gr vegetable oil
- 150 gr boiling water
- Zest of 1 lemon
For the meringue
- 200 gr egg whites
- 300 gr sugar
- Almond petals for decoration
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.
Ingredients for the cream
- 250 gr mascarpone
- 100 gr cream 33% fat
- 100 gr powdered sugar
- Vanilla extract to taste
To make the cream, put all the ingredients in a bowl and whip well. Make the cream just before assembling the cake.
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My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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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.
