Ingredients for the meringue icing
4 egg whites
Pinch of salt
1 cup castor sugar.
½ tsp vanilla essence.
In a bowl, mix the cake flour and the bicarbonate of soda.
In another bowl, mix the water, lemon essence, white wine vinegar, castor sugar and cooking oil.
Whisk till all the castor sugar has been dissolved.
Pour the water mixture into the flour mixture.
Whisk until well blended and there are no lumps.
Pour into a greased 20cm cake pan and bake in a preheated oven at 180 degrees for 25 – 30 minutes or until the cake tester comes out clean.
Allow to cool in the pan for 15 minutes, before turning out onto a cooling rack and allow to cool completely.
To make the meringue icing:
Whisk the egg whites, vanilla essence and salt until they start to get bubbles.
Add the sugar, a little at a time and keep whisking till the mixture starts forming soft peaks.
To check if the meringue is ready turn the bowl upside down and if it stays in the bowl, then the meringue icing is ready.
To make the butter cream icing, whisk everything in a bowl together till well combined.
To assemble this cake:
Place one of the cake layers onto a cake board.
Place some butter cream icing in a piping bag and carefully ice a circle around the edge of the cake.
Fill the center of the icing ring with lemon curd.
Place the second layer of cake on top of the icing.
Ice the entire cake with the left over butter cream icing, this will be known as the crumb coat.
Pop into the fridge for an hour.
Take the meringue icing and ice the entire cake, using a butter knife create waves in the icing.
Pop into the fridge another hour to set and enjoy
Prepared, tried and tested by: Bobby Swanson