There’s nothing shallow about falling for this pretty Italian meringue cake - Marin Independent Journal

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There are three kinds of meringue: Swiss, French and Italian. The main difference among these meringues is how the sugar is added.

While each has its fans, I like working with Italian meringue because it is so forgiving, which is why I am highlighting this lemon meringue cake.

First of all, this cake is luscious both in texture and appearance. And although it is only a single layer, the look of the slightly charred swirls of meringue elevate this to a special celebration dessert. It is just so pretty.

You can experiment making curls with a spoon or an offset spatula.

If you don’t like your swirl, flatten it out and try again.

Like most recipes, it is important to read the instructions completely before you start making the cake. In this case though, it is especially important to have all the ingredients for the icing measured out and ready before you start the recipe because it comes together quickly, and timing is important.

Photo by Claudia Alexander

Italian meringue is one of three types, but the most forgiving.

The finished cake is best on the day it’s made. But, I had some for breakfast the following day and I will confess that it went down quite easily with my coffee.

Claudia Alexander has been happily cooking for family and friends for more than three decades. She has a bi-weekly food blog, sweetbynurture.com. Contact her at sweetbynurture@gmail.com.

RECIPE

Lemon meringue cake 

Cake:

1 cup unsalted butter, melted and cooled

1 2/3 cups all-purpose flour

1 teaspoon kosher salt

2 teaspoons baking powder

4 eggs, room temperature

4 to 5 teaspoons of finely grated lemon zest (Meyer lemons if you can get them)

1¼ cups of granulated sugar

2 teaspoons vanilla extract

¾ cup sour cream

Preheat oven to 350 degrees. Butter an 8-by-12-inch baking pan and then line it with parchment paper, leaving a couple inches of paper hanging over the edge to help with lifting the cake out of the pan after it cooks.

In a medium bowl, whisk together flour, salt and baking powder, and set aside. Add eggs and sugar to your mixing bowl and beat at high speed until think and lemon-colored, about 4 minutes. Add the flour mixture, butter, zest and vanilla, and mix until just combined. Finally, incorporate the sour cream. Pour into pan, flatten out the top and bake about 30 to 35 minutes, or until a toothpick tester comes out clean. Cool in the pan for 10 minutes, then turn it out on to a wire rack and let it cool completely before frosting.

You can now wrap the cake up tightly in plastic wrap and it will keep for one day.

Meringue:

1 1/3 cups of granulated sugar

½ cup water

¼ teaspoon cream of tartar

4 egg whites at room temperature

Put egg whites and cream of tartar in the bowl of an electric mixer with whip attachment.

In a saucepan over medium heat fitted with a candy thermometer, combine water and sugar, and stir until the mixture starts to simmer then stop stirring. When the temperature reaches 230 degrees, start whipping the whites to a frothy texture. When the sugar syrup reaches 240 degrees (it happens quickly, so keep an eye on it), increase the mixer speed to high and pour the syrup down along the inside of the bowl. This way the syrup gets incorporated into the whites before it has time to harden.

Continue to beat the egg whites for 8 minutes. You want a stiff glossy texture that will spread easily on to the cooled cake. Use a blow torch or your broiler to finish off the icing with a bit if fire giving it the marshmallow effect.

— Adapted from Martha Stewart’s Living magazine

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There’s nothing shallow about falling for this pretty Italian meringue cake - Marin Independent Journal
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