Lemon Meringue Sponge

1 Start by making the meringues. Whisk the egg whites in a completely grease-free bowl made of copper, china, glass, or stainless steel until they become stiff and can hold peaks when you lift the whisk. Add two tablespoons of the measured sugar and whisk for 30 seconds. Then sprinkle the rest of the sugar over the mixture and fold it in gently with a large metal spoon.

2 Fill a piping bag fitted with a plain ‘éclair’ piping nozzle (the old half-inch size) and pipe tiny meringues onto two baking trays (sheets) lined with baking (parchment) paper.

3 Bake in the preheated oven for about 30 minutes, or until meringues are crisp and can lift off the baking paper without feeling tacky; swap the position of the baking trays once during cooking. Once the meringues are done, turn off the oven and leave them in the oven until cool, then store them airtight. 

4 Line the bottom and sides of a 22cm (8-9”) cake tin with baking (parchment) paper. Preheat the oven to 170°C (330°F) . Sift the flour and salt onto a piece of greaseproof paper.

5 Break the eggs into a bowl and whisk with an electric beater until frothy, then beat in the sugar a tablespoon at a time. Continue beating until the mixture is thick and creamy and will form ribbons when you lift the beaters (the mixture will fall off the beater in a thick trail). Sift the flour mixture over the top and gently fold it into the whipped eggs using a large spoon, adding the lemon zest; take care not to deflate the air.

6 Turn the mixture into the prepared tin and bake for 15-20 minutes in the preheated oven, or until it is springy to the touch and is just starting to pull away from the sides of the tin. Cool the sponge in the tin for five minutes, then turn it out onto a cooling rack and peel off the paper. Allow the sponge to cool completely before assembling with the cream. 

7 Cut the sponge in half using a serrated bread knife. Sprinkle limoncello over both halves of the sponge. Lightly whip the cream. Place the lemon curd in a large bowl and stir to loosen. Pour in the cream and gently fold it in using a large spoon; avoid overworking it or the cream will become stiff and buttery. Place the bottom of the sponge on a serving plate. Spread over 60% of the lemon cream. Place the sponge top in position, then spread the remaining cream over the top and around the sides of the sponge. Put the mini meringues over the top and around the sides of the sponge, pressing them gently into the cream. Refrigerate the cake for at least 1 hour. Before serving, dust the meringues with icing sugar. Serve with a bowl of fresh raspberries lightly dusted with icing sugar.

Recipe Notes

Quick Lemon Curd