Lemon cloud cake recipe

• 4 large eggs
• 4 large lemons, juice and grated zest only
• 350 g (12.3oz) caster sugar
• 225 g (7.9oz) unsalted butter, cubed and softened
• 85 g (3oz) pasteurised eggs whites or two extra large egg whites
• 225 g (7.9oz) caster sugar
• 5 tbsp water
• 1 pinch cream of tartar
• 200 g (7.1oz) caster sugar
• 200 g (7.1oz) unsalted butter, softened
• 4 large eggs
• 200 g (7.1oz) self-raising flour
• 1 lemon, juice and grated zest only
• 100 g (3.5oz) caster sugar
• 100 ml (3.5fl oz) water
• 1 lemon, juice and grated zest only

1. Make the lemon curd ahead of time.
2. Whisk the eggs in a medium-sized saucepan, then add the remaining ingredients and set the saucepan over a medium heat.
3. Whisk continuously for about 8 minutes until the mixture thickens.
4. Reduce the heat to low and let the curd gently simmer for another minute, continuing to whisk.
5. Allow to cool to room temperature, then chill in the fridge until the curd has a spreadable consistency.
6. Now make your sugar syrup.
7. Place the sugar and water in a saucepan and bring to the boil.
8. Remove the saucepan from the heat once the sugar has dissolved and the liquid has boiled for 12 minutes.
9. Leave to cool.
10. Once cooled to a warm temperature add your lemon zest and juice to infuse, ideally overnight in the fridge.
11. Time to make the sponge cakes.
12. Preheat the oven to 160C and grease two 20cm round cake tins and line with parchment paper, or spray with cake-release spray.
13. In the large bowl of an electric stand mixer, beat together the sugar and butter until very pale and fluffy.
14. In a mixing bowl, lightly beat the eggs.
15. Slowly add the beaten eggs to the sugar and butter mixture with the stand mixer running on a medium speed.
16. Once combined, add the flour and mix at low speed until just combined.
17. Gently fold in the lemon juice and zest, until it is blended into the batter.
18. Spread the batter into the prepared cake tins evenly and bake for 4550 minutes.
19. You will know that the sponge cakes are cooked when the sides are coming away from the tin and a cocktail stick inserted into the centre of the cake comes out clean.
20. Allow the cakes to cool in their tins for 20 minutes, then transfer to a cooling rack to cool completely.
21. Level the tops of the two cooled cakes and cut each cake in half horizontally using a large serrated knife or cake leveller to create four layers.
22. Brush the sponges with lemon-flavoured syrup.
23. Place your first layer onto a cake stand or 20-cm (8-in) round cake board and apply an even layer of lemon curd.
24. Continue layering in this way until the cake is fully stacked.
25. Now make the meringue frosting.
26. Put all of the ingredients into a heatproof bowl and set this over a saucepan of simmering water.
27. Make sure that the bottom of the bowl doesnt touch the water beneath it.
28. Using a handheld blender, whip the mixture in the bowl for 7 minutes until stiff peaks form.
29. Remove the bowl from the saucepan as soon as the mixture is glossy and holds its peaks.
30. The meringue will start to set a little once whipped, so it needs to be used right away.
31. As soon as the meringue is made, apply a thin layer all over the sides and top of the cake using a large angled metal spatula.
32. Add another thick layer of meringue until the cake is covered, then swirl, twist, and flick using the spatula to create a lovely billowy texture.
33. Now, using a chefs blowtorch, carefully work your way around the cake, toasting the meringue in places until golden.
34. This step isnt essential, so you can leave the frosting white and fluffy if you prefer, but toasting sections of it does emphasise the texture and gives the cake a delicious toasted flavour note.

eggs, lemons, caster sugar, unsalted butter, eggs whites, caster sugar, water, cream of tartar, caster sugar, unsalted butter, eggs, flour, lemon, caster sugar, water, lemon

Taken from www.lovefood.com/guide/recipes/42948/lemon-cloud-cake-recipe (may not work)