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1
Make the lemon curd ahead of time.
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2
Whisk the eggs in a medium-sized saucepan, then add the remaining ingredients and set the saucepan over a medium heat.
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3
Whisk continuously for about 8 minutes until the mixture thickens.
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4
Reduce the heat to low and let the curd gently simmer for another minute, continuing to whisk.
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5
Allow to cool to room temperature, then chill in the fridge until the curd has a spreadable consistency.
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6
Now make your sugar syrup.
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7
Place the sugar and water in a saucepan and bring to the boil.
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8
Remove the saucepan from the heat once the sugar has dissolved and the liquid has boiled for 12 minutes.
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9
Leave to cool.
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10
Once cooled to a warm temperature add your lemon zest and juice to infuse, ideally overnight in the fridge.
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11
Time to make the sponge cakes.
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12
Preheat the oven to 160C and grease two 20cm round cake tins and line with parchment paper, or spray with cake-release spray.
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13
In the large bowl of an electric stand mixer, beat together the sugar and butter until very pale and fluffy.
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14
In a mixing bowl, lightly beat the eggs.
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15
Slowly add the beaten eggs to the sugar and butter mixture with the stand mixer running on a medium speed.
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16
Once combined, add the flour and mix at low speed until just combined.
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17
Gently fold in the lemon juice and zest, until it is blended into the batter.
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18
Spread the batter into the prepared cake tins evenly and bake for 4550 minutes.
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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.
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20
Allow the cakes to cool in their tins for 20 minutes, then transfer to a cooling rack to cool completely.
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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.
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22
Brush the sponges with lemon-flavoured syrup.
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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.
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24
Continue layering in this way until the cake is fully stacked.
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25
Now make the meringue frosting.
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26
Put all of the ingredients into a heatproof bowl and set this over a saucepan of simmering water.
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27
Make sure that the bottom of the bowl doesnt touch the water beneath it.
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28
Using a handheld blender, whip the mixture in the bowl for 7 minutes until stiff peaks form.
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29
Remove the bowl from the saucepan as soon as the mixture is glossy and holds its peaks.
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30
The meringue will start to set a little once whipped, so it needs to be used right away.
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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.
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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.
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33
Now, using a chefs blowtorch, carefully work your way around the cake, toasting the meringue in places until golden.
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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.
