Lemon Meringue Cake Recipe

• 125 gm very soft Butter
• 4 Eggs (separated)
• 300 gm+1tsp Caster Sugar
• 100 gm All-Purpose Flour
• 25 gm Corn Flour
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• Zest 1 Lemon
• 4 tsp Lemon Juice
• 2 tsp Milk
• ½ tea Cream of Tartar
• 150 ml Whipping Cream
• 150 gm Lemon Curd

• Preheat the oven to 400 degrees F.
• Blend the egg yolks, 100 gm sugar, butter, flour, corn flour, baking powder & soda and lemon zest in a blender until smooth. Blend in lemon juice and milk for 1 minute.
• Pour the batter into 2 buttered tins and spread until smooth.
• Beat the egg whites with cream of tartar until foamy.
• Gradually whisk in 200 gm of the sugar. Pour equal amount of it over the each tins having batter.
• Sprinkle with remaining 1 tsp sugar over egg whites mixture.
• Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
• Remove and cool completely in the tins.
• Reverse the cakes and pour evenly the lemon curd and whipped cream on each of them. Arrange one over another.
• Slice and serve.