serves
12-15
prep
25 minutes
cook
35 minutes
difficulty
Mid
serves
12-15
people
preparation
25
minutes
cooking
35
minutes
difficulty
Mid
level
Ingredients
- 250 g (9 oz) butter, softened
- 285 g (10 oz/1¼ cups) caster (superfine) sugar
- 1 tsp natural vanilla extract
- 4 eggs
- 150 g (5½ oz) sour cream
- 300 g (10½ oz/2 cups) self-raising flour
- 1 tsp baking powder
- 300 ml (10 fl oz) cream, whipped
- fresh fruit or edible flowers, to garnish
Curd
- 3 eggs
- 1 egg yolk
- 170 g (6 oz/¾ cup) caster (superfine) sugar
- 100 ml (3½ fl oz) lemon juice
- finely grated zest of 2 lemons
- pulp of 2 passionfruit, or 50 g (1¾ oz) tinned passionfruit pulp
- 150 g (5½ oz) butter, softened
Meringue
- 4 egg whites (see Note)
- pinch of salt
- 230 g (8 oz/1 cup) caster (superfine) sugar
- 1 tsp natural vanilla extract
Chilling time: 1-2 hours
Instructions
- To make the curd, half-fill a small saucepan with water and heat until almost simmering. In a heatproof bowl (one that will fit over the saucepan later on), whisk the eggs, egg yolk and sugar until just combined, then whisk in the lemon juice, lemon zest and passionfruit pulp. Place the bowl over the saucepan, ensuring the base of the bowl isn’t touching the water. Gently whisk the mixture to stop the curd cooking too quickly around the edge of the bowl; the mixture should froth, thicken, and turn the consistency of custard or thickened cream. Remove the bowl from the heat. Let the curd cool until just warm, then add the butter a little at a time, whisking well between additions. Cover and refrigerate for at least 1–2 hours, or overnight, to set the curd.
- Preheat the oven to 160°C (320°F). Line two 22 cm (9 inch) springform cake tins with baking paper. Using an electric mixer, beat the butter, sugar and vanilla until pale and fluffy. Add the eggs one at a time, beating between additions and scraping down the side of the bowl until incorporated. Don’t stress if the cake batter looks like it is beginning to split; it will come back together in the next step.
- Beat the sour cream into the egg mixture until combined. Add the flour and baking powder in two batches, folding between additions. Divide the batter evenly among the prepared tins and set aside for the moment.
- To make the meringue, whisk the egg whites and salt using an electric mixer set to medium speed. After 3–4 minutes, when the mixture forms soft ‘ribbons’, gradually add the sugar, a spoonful at a time, whisking until the meringue is very glossy (another 3–4 minutes). In the final minute, add the vanilla.
- Spoon half the meringue evenly over each cake and use the back of the spoon to swirl it to cover almost the whole cake tin, leaving a 1–2 cm (½–¾ inch) border. Bake both cakes for 30–40 minutes, or until the meringue is golden brown and the cake batter is set. Allow the cakes to cool completely in their tins.
- To assemble, transfer one of the cakes to your serving plate or stand. Spoon a layer of curd evenly over the meringue, spreading it out to about 1 cm (½ inch) from the edge. Spoon on the cream, then spread it over the curd using a spatula.
- Gently place the second cake on top. Top with more curd and the remaining cream. Decorate with your favourite fruits or edible flowers.
Note
• Save the egg yolks left over from the meringue for making hollandaise sauce or custard, or label and freeze for future baking projects. They’ll thaw perfectly well.
Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
