Clementine Meringue Cake With Rosemary

• nonstick cooking spray
• 3 1/2 cups cake flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 2/3 cup sugar
• 1 tablespoon clementine zest
• 1/2 teaspoon pure vanilla extract
• 1 1/2 tablespoons clementine juice
• 1 cup milk
• 8 large egg whites room temperature
• pinch of cream of tartar
• pinch of salt
• 1/3 cup superfine sugar
• 1 cup unsalted butter
• 6 cups powdered sugar
• 1/2 teaspoon pure vanilla extract
• pinch of salt
• 2 tablespoons clementine juice
• 1 teaspoon clementine zest
• 1 teaspoon fresh rosemary, finely chopped
• 1 clementine sliced
• 1 sprig rosemary

1. Preheat the oven to 350 degrees and arrange a rack in the middle.
2. Prepare 2 9-inch round cake pans; spray with baking spray then line each with a round of parchment paper and spray again.
3. Set aside.
4. Add flour mixture to butter mixture in 2 parts, alternating with milk.
5. Beat on low until smooth, scraping down the sides of the bowl.

nonstick cooking spray, cake flour, baking powder, salt, unsalted butter, sugar, clementine zest, vanilla, clementine juice, milk, egg whites, cream of tartar, salt, sugar, unsalted butter, powdered sugar, vanilla, salt, clementine juice, clementine zest, fresh rosemary, rosemary

Taken from www.foodrepublic.com/recipes/clementine-meringue-cake-with-rosemary-recipe/ (may not work)