I haven't posted a recipe for a little while... I've been making a lot of cakes lately and so I've been trying out lots of new recipes. My strawberry swiss meringue buttercream recipe is by far the most popular and most googled post on my blog. Maybe because it is a slightly unusual recipe? I'm not sure. Speaking of unusual recipes... I've got a couple new ones (well, at least one is a bit unusual)!
In my family we always try to get the family together to celebrate birthdays on the Sunday closest to that persons birthday. I should mention that I have a rather large family... so there are certain times of the year when it seems like we are celebrating a birthday every week! Well last Sunday we celebrated birthdays for my sister Windy and my hubby Aaron... which means lots of cake!
I have become the unofficial-birthday-cake-maker over the last year (mostly because I enjoy it) and while I don't always have time to try making the cakes look fancy, I do take the opportunity to try out new recipes... or just make up my own.
Today we'll start with my hubby Aaron... Aaron's favorite dessert is lemon meringue pie. Only problem is, he doesn't like pie crust. Weird? I think so. In my family we will happily eat ONLY crust!
Maybe we are weird.
Anyhow, I thought lemon meringue cake sounded like a good idea! I try to make cakes from scratch, but there simply wasn't time this weekend... in the future I'll have to try doing this the real way!
Lemon Meringue Cake
Cake:
Lemon cake mix
1 cup whole milk
1/3 cup vegetable oil
3 eggs
1 tsp lemon extract
Bake according to box directions.
Filling:
1 can lemon pie filling
Meringue:
6 egg whites
3/4 c sugar
1 tsp. cream of tartar
In a clean bowl of your electric mixer, use the whick attachment and beat egg white until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add the sugar and continue to whip until stiff peaks form.
To make:
1. Preheat oven to 350 degress.
2. When cake is completely cool, torte in to as many layers as desired.
{I cooked the whole thing in one 8" round, and split it in to 3 layers}
3. Assemble cake on a flat cookie sheet {or any flat equivalent... you will want
something without a lip on the edge} - fill between layers with lemon pie filling.
4. Make meringue according to directions. Generously apply meringue to all
edges of the cake, mounding any extra on top. Swirl into peaks if desired.
5. Bake cake about 10 minutes, or until meringue starts to brown.
Be careful not to over bake!
6. Let cool only a couple minutes, then using a large spatula,
slide off of cookie sheet and onto cake plate.
In a clean bowl of your electric mixer, use the whick attachment and beat egg white until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add the sugar and continue to whip until stiff peaks form.
To make:
1. Preheat oven to 350 degress.
2. When cake is completely cool, torte in to as many layers as desired.
{I cooked the whole thing in one 8" round, and split it in to 3 layers}
3. Assemble cake on a flat cookie sheet {or any flat equivalent... you will want
something without a lip on the edge} - fill between layers with lemon pie filling.
4. Make meringue according to directions. Generously apply meringue to all
edges of the cake, mounding any extra on top. Swirl into peaks if desired.
5. Bake cake about 10 minutes, or until meringue starts to brown.
Be careful not to over bake!
6. Let cool only a couple minutes, then using a large spatula,
slide off of cookie sheet and onto cake plate.
_____________________________
This cake was sooo good! Very moist, and very lemon-y! I think I'm going to have to try tweaking the recipe though, my only problems were that #1: I overcooked the meringue a little and therefore had some issues with it "sweating" ... oops! I have to be more careful next time. And #2: in one spot the meringue wanted to pull away from the cake (on the side)... not sure what I can do to counter that... it's probably the sort of thing that I will just have to experiment with.
In any case, it was delicious!
linking to:
That was such a yummy cake! Although I liked my own cake better... Thanks again for making those! :D
ReplyDeleteI wish I would have been there to taste it, such a good picture you took...you should blow that up and frame it!
ReplyDeleteThe "sweating" in the meringue is usually caused by not beating the egg whites and sugar until the sugar is COMPLETELY dissolved. The little beads are caused by individual grains of sugar rising to the top and being melted by the heat of the oven. Just the experience of an old granny cook. :) The recipe looks delicious, I have to try it very soon!
ReplyDeleteI'm not a baker, but your cake looks beautiful!
ReplyDeletethanks for linking up and linking back to me. I appreciate it.
gail
ps hope you're having a great weekend!