Lemon curd cake with toasted meringue frosting


by: Oh Sweet Day!



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serves: 6

Vanilla Sponge Cake

1 cup cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk, room temperature

1/2 stick unsalted butter, melted

1/2 tablespoon vanilla extract

2 large eggs, room temperature

1 cup granulated sugar

1/3 cup home-made lemon curd

Meringue Frosting

3/4 cup sugar

3 large egg whites

1 teaspoon vanilla extract

1 tablespoon water

Nutrition Facts
Lemon curd cake with toasted meringue frosting

Servings Per Recipe: 6

Amount per Serving

Calories: 438

  • Total Fat: 10.9 g
  •     Saturated Fat: 6.3 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 87.8 mg
  • Sodium: 162.1 mg
  • Total Carbs: 78.6 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 59.2 g
  • Protein: 7.1 g

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1.  Preheat oven to 350F. Grease three 5-inch cake pans, and line bottoms with parchment paper.

2.  In a large bowl, sift the flour, baking powder and salt. Set aside.

3.  Mix milk, melted butter and vanilla in another bowl. Set aside.

4.  Whip the eggs and sugar on medium-high speed in a bowl of a standing mixer until pale, thick and ribbony. About 5 minutes.

5.  Reduce the speed to low and beat in the flour mixture until just incorporated.

6.  Scoop 2 cups of cake batter and add it into the milk and butter mixture. Whisk until well combined. Then pour the mixture back into the remaining cake batter. Fold until well mixed.

7.  Evenly distribute the batter into the prepared cake pans and spread evenly.

8.  Bake for 20 to 25 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely before frosting.

9.  To assemble the cake, place one cake layer on a greased baking sheet. Spread with half of the lemon curd. Place another cake layer on top, and gently press down a little bit. Spread with the remaining lemon curd. Place the last layer of cake on top. Refrigerate until you are ready to frost and serve, preferably on the same day.

10.  To prepare frosting, in a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until the mixture is hot to touch.

11.  Remove from heat, stir in vanilla and water, and continue whipping for another 10 minutes until stiff and glossy peaks form.

12.  Smear the meringue frosting thickly on the top and sides of the cake. Using a small metal spatula to create swoops and peaks.

13.  Using a kitchen torch, lightly brown the frosting.

14.  Leave it at room temperature and serve the cake in the same day, as over time the frosting will become grainy.

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