Introducing Our New Lemon Meringue Cake
You’ve heard about lemon meringue pie of course. It’s more than likely you’ve enjoyed numerous pieces in your lifetime. But have you tried Lemon Meringue Cake?
Last summer Pastry Chef Joe had a request from a friend to make a brand-new cake. It had to encapsulate the spirit of summer. It needed to be lemon. It needed to be light.
The result is our new Lemon Meringue Cake.
It Starts with the Cake
The Lemon Meringue Cake begins with a Genoise sponge. If you are unfamiliar with this type of cake, it is pronounced JENN-wahz. This special cake is named after the Italian city of Genoa. It’s much loved and frequently used as a building block for many of our cakes at Pasticceria Gelateria Italiana. It’s part of our heritage!
A Genoise sponge is a light and fluffy cake that uses the foaming method of cake making. To accomplish this, Joe and his team use sugar and eggs that are whipped into billowing peaks, without the assistance of chemical leaveners like baking soda or baking powder. The flour is gently folded in. This keeps the cake airy.
Our Genoise sponge cake tastes divinely vanilla with the addition of pure vanilla essence.
Then, the cake is sliced. To further enhance the flavour of the sponge, a simple syrup is made with sugar, water and freshly squeezed lemon juice. This is brushed between each layer of cake. Lip puckeringly delicious!
The Filling is Added
Next up is the lemon filling, delicately smoothed between each layer of vanilla Genoise sponge. Lemon curd is made using the stovetop method and the juice of sliced ripe lemons. To add a creamy element, the lemon curd is lightened with pure vanilla essence pastry cream. You may know it as vanilla pudding.
Crafting the Italian Meringue
Finally, the Italian meringue is crafted. This starts with beating the egg whites until stiff peaks are formed. Then, a sugar syrup is heated to the boiling point of 120 C/250 F. This is poured into the egg whites in a steady stream while continuing to whip it together. The Italian meringue is ready to use.
Now, it is time to decorate using a palette knife. Pastry Chef Joe swirls the Italian meringue into delicate patterns. Finally, he takes a torch and toasts the meringue to a golden blond.
Try Our Lemon Meringue Cake
Our Lemon Meringue Cake is a process to make, but we feel the results are worth it! You’ll love the taste of this heavenly, light, and lemon summer cake. It really does encapsulate the spirit of the season!
We are sure you will agree.
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Lemon not your thing? See our other cake selections.
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