Cake:
1 1/2 c Large egg whites; (11 to 12)
1 tb Cold water
1 c Sifted cake flour
1/2 c Granulated sugar
1/2 ts Salt
1 1/2 ts Cream of tartar
1 c Granulated sugar
1 ts Vanilla
2 ts Finely grated lemon zest
Filling:
2 lg Eggs
3 Egg yolks
1/2 c Sugar
6 tb Strained lemon juice; (2
-lemons)
1 tb Finely grated lemon zest
3 oz Unsalted butter; (6
-tablespoons)
Chilled and cut into 6
-pieces
Meringue Frosting:
1/4 c Water
2/3 c Sugar
1/3 c Large egg whites; (about 3)
1/8 ts Cream of tartar
2 tb Sugar
1 ts Vanilla
Place fresh, cold egg whites and cold water in the bowl of a heavyduty
mixer. Set aside until they are 60 degrees, or slightly below room
temperature. Pour flour, 1/2 cup granulated sugar and salt into a triple
sifter or sieve. Sift onto a sheet of waxed paper; set aside. Adjust rack
in lower third of oven; preheat oven to 325 degrees. Set nearby a dry,
ungreased 10inch tube pan. Such a pan allows the batter to cling to the
sides and rise to its full height. Place a longnecked bottle or large metal
funnel nearby for inverting the baked cake. Whip egg whites, preferably
with a whisk attachment until frothy. Add cream of tartar and whip on
medium speed until soft peaks form. Continue whipping and gradually add the
1 cup granulated sugar until whites have thickened and form soft droopy
white peaks. Add the vanilla and lemon zest in the final moments of
whipping. Sprinkle onequarter of the flour mixture over the whites, and
with a rubber spatula, fold into the whites. Repeat this process with the
remaining flour mixture, folding in only onequarter of the flour mixture at
a time. Gently pour the batter into an ungreased tube pan. Bake for 45 to
50 minutes, or until the top is light golden, the cake feels spongy and
springs back when touched, and a wooden toothpick inserted in the middle
comes out free of cake. Invert cake onto the neck of a bottle or funnel.
Cool completely before removing from pan. To remove cake from the pan,
slip just the tip of a small metal spatula between the cake and pan. Slowly
trace the perimeter to release any cake sticking to the pan. Tilt the cake
pan on its side, and gently tap the bottom against the counter to loosen
the cake. Rotate the cake pan, tapping as you turn it a few more times,
until it appears free. Cover the cake with a rack or cardboard round, and
atthe same time that you invert the cake onto the work surface, tap it
firmly onto the surface. Lift the pan from the cake. Yield: one 10inch
round cake For the filling: In a 1 1/2 quart heavybottomed saucepan, whisk
briefly to combine the eggs, egg yolks, sugar, lemon juice, and lemon zest.
Add the pieces of butter, and place the saucepan over medium heat, stirring
constantly over the entire bottom. Cook the mixture without boiling until
it begins to developbody and thicken. Remove from heat and pour through a
stainless steel sieve into a bowl. Cover the surface with plastic wrap,
poke a few small slits in the plastic with the tip of a paring blade
allowing steam to escape while cooling. Refrigerate (curd will thicken).
For the frosting: In a 3cup saucepan, combine the water and 2/3 cup sugar.
Place over low heat to dissolve the sugar, then increase the heat to medium
high and boil, without stirring, until a candy thermometer reads 235
degrees. (Wash down any sugar crystals slinging to the sides of the pan
with a brush dipped in cold water.) Near the end of the boiling time, whip
the egg whites with the cream of tartaruntil soft peaks form. Add the 2
tablespoons sugar, and continue to whip until the whites are stiff butnot
dry. With the mixer running, pour the syrup onto the whipped whites.
Continue to whip onmedium speed, about 3 minutes more. Mixture will
thicken, cool and form glossy, stiff peaks. Addthe vanilla. Cool to room
temperature, about 8 to 10 minutes, then frost cake right away. Assembling
the dessert: Cut cake into three layers. Spread the lemon filling equally
between the two layers; top with remaining layer. Frost top and sides of
cake with Italian Meringue Frosting.
Yields
12 Servings