Introduction
Embark on a culinary journey to the heavens with this Heavenly Lemon Meringue Cloud Cake! This dessert marvel combines the lightness of an angel cake with the zesty embrace of lemon curd, all crowned with a cloud-like meringue topping. Each slice is a promise of a delightful, airy sponge paired with the bright, citrusy charm of lemon, ensuring a dessert experience that will lift your spirits. Get ready to dazzle your senses and add a ray of sunshine to your day with every bite. 🍰☁️🍋
Heavenly Lemon Meringue Cloud Cake Recipe
Ingredients
For the Cake:
- 12 large egg whites, room temperature
- 1-1/2 cups (300g) sugar, divided
- 1 cup (120g) cake flour
- 2 teaspoons cream of tartar
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 jar (10 ounces or 280g) lemon curd
For the Meringue Topping:
- 4 large egg whites, room temperature
- 3/4 teaspoon cream of tartar
- 1/2 cup (100g) sugar
Directions
- Preparation Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour plus cooling | Calories: 280 kcal per slice | Servings: 12
- Cake Base Preparation:
- Begin with 12 egg whites in a large mixing bowl. Combine 1/2 cup of the sugar with the cake flour and sift them together twice; set aside.
- To the egg whites, add cream of tartar, vanilla extract, and salt. Start beating at medium speed until the mixture turns foamy. Gradually incorporate the remaining sugar, adding 2 tablespoons at a time, and beat on high until you achieve stiff, glossy peaks and the sugar fully dissolves.
- Carefully fold in the flour mixture a half cup at a time, ensuring not to deflate the egg whites.
- Baking:
- Spoon the batter into an ungreased 10-inch tube pan. Cut through the batter with a knife to eliminate any air pockets. Bake at 350°F (175°C) on the lowest oven rack until the cake turns golden brown and the top feels dry, roughly 35-40 minutes.
- Invert the pan immediately after baking and allow the cake to cool completely for about 1 hour.
- Assembling the Cake:
- Once cool, use a knife to loosen the cake from the pan’s sides and center tube. Remove the cake and slice it horizontally into two layers. Place the bottom layer on a parchment paper-lined baking sheet, spread it with lemon curd, and then reassemble with the top layer.
- Meringue Topping:
- Beat 4 egg whites with cream of tartar until soft peaks form. Gradually add the sugar, a tablespoon at a time, beating on high until stiff, glossy peaks form and the sugar is completely dissolved.
- Spread the meringue over the top and sides of the cake, creating peaks and swirls for a visually appealing finish.
Indulge in the sublime lightness and refreshing tang of this Heavenly Lemon Meringue Cloud Cake, a dessert that promises to elevate any occasion. Its ethereal texture and vibrant flavors are a testament to the joy of baking and the pleasure of sharing.