Lemon cake with meringue

Lemon and Meringue Cake: A Flavorful Delicacy with a Touch of Elegance

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 8 servings

The history of this lemon and meringue cake is one filled with flavor and refinement. Its origins are lost in the mists of time, when sweets were a way to celebrate special moments. This recipe combines the freshness of lemon with the airy texture of meringue, resulting in a dessert that not only delights the taste buds but also brings a smile to your face.

The ingredients you will use are simple, but each plays an essential role in achieving a perfect cake. Let's get started!

Ingredients:

For the cake:
- 4 large eggs
- 100 g sugar
- 140 g flour
- 60 g powdered milk
- 50 ml oil (preferably sunflower or canola)
- 50 ml fresh lemon juice
- 1 teaspoon baking powder

For the meringue:
- 2 egg whites
- 3 tablespoons sugar
- 1 vanilla extract (to taste)

For decoration:
- 2-3 tablespoons dark cocoa powder (for visual and taste contrast)

Step by Step: Preparing the Cake

1. Preparing the Key Ingredient: Eggs
Start by separating the egg whites from the yolks. In a large bowl, add the 4 yolks along with 100 g sugar and a pinch of salt. Beat at high speed with an electric mixer until the mixture doubles in volume and becomes creamy and light in color. This step is essential for achieving a fluffy texture.

2. Adding Oil and Lemon Juice
Continuing to mix, gradually add the oil in a thin stream, then the lemon juice. The fresh aroma of lemon will give a vibrant note to the cake, transforming it into a memorable dessert.

3. Incorporating Dry Ingredients
In a separate bowl, combine the flour, powdered milk, and baking powder. Sift this mixture over the egg mixture and gently fold with a spatula, using upward motions to avoid losing the incorporated air. The flour and powdered milk contribute to a soft and moist texture.

4. Baking the Cake
Prepare a loaf pan by greasing it with oil and dusting it with flour. Pour the mixture into the pan and place it in the preheated oven at 180°C for 15-20 minutes. The cake is ready when the surface turns golden and shiny.

Preparing the Meringue

1. Beating the Egg Whites
In a clean bowl, beat the egg whites with a pinch of salt, using an electric mixer. Gradually add the sugar, continuing to mix until you obtain a stiff, glossy foam that forms peaks when you lift the mixer blades.

2. Flavoring the Meringue
Add the vanilla extract and gently mix to incorporate the flavor.

3. The Final Combination
Once the cake is ready, remove it from the oven and sprinkle dark cocoa powder over the entire surface. Spread the meringue evenly, ensuring it reaches the edges of the cake.

4. Browning the Meringue
Put it back in the oven, this time at a higher temperature (about 200°C), until the meringue becomes lightly golden and crispy. This step is crucial for achieving that perfect texture, with a soft interior and a crispy exterior.

5. Cooling and Serving
Let the cake cool in the pan for 10-15 minutes, then transfer it to a serving platter. You can slice the cake as desired and serve it as a dessert at a festive meal or as a delicious snack alongside a cup of tea or coffee.

Tips and Variations

- Enhancing Flavors: You can add grated lemon zest to the cake mixture for an extra flavor boost.
- Flavorful Meringue: Instead of vanilla, you can try almond or rum extracts to diversify the flavors.
- Creative Serving: Serve the cake with vanilla ice cream or a berry sauce for a delicious contrast.

Nutritional Benefits

This lemon and meringue cake contains protein from the eggs, carbohydrates from the flour and sugar, and healthy fats from the oil. Lemon provides a dose of vitamin C, essential for health. However, it is important to consume this dessert in moderation, considering its sugar content.

Frequently Asked Questions

1. Can I use a different type of sugar?
Yes, you can use brown sugar for a slightly caramelized flavor.

2. What if the meringue doesn't stabilize?
Make sure the bowl and mixer blades are completely clean and free of grease. The salt helps stabilize the egg whites.

3. How can I tell if the cake is done?
You can use a toothpick; if it comes out clean, the cake is done. Also, the surface should feel firm to the touch.

This lemon and meringue cake is not just a dessert, but a true culinary experience that can transform any meal into a special moment. So, embrace the art of cooking and enjoy every step of the process!