Lemon Passionfruit Meringue Cake
125 grams unsalted butter
4 eggs, separated
300 grams sugar
100 grams flour
25 grams corn flour
1 tsp baking soda
½ tsp bicarbonate of soda
Zest of one lemon
4 tsp lemon juice
2 tsp milk
½ tsp cream of tartar
150 ml whipping cream
150 grams lemon curd
Flesh of three passionfruits
Preheat the oven to 200C.
Line and butter two 21 cm sandwich tins.
Mix the egg yolks, 100 grams of the sugar, butter, flour, corn flour, baking powder, bicarbonate of soda, and lemon zest in a processor.
Add the lemon juice and milk and process again.
Divide the mixture between the prepared tins.
Spread until smooth.
Whisk the egg whites and cream of tartar until peaks form. Then slowly whisk in 200 grams of sugar.
Divide the whisked whites between two sponge-filled tins, spreading the meringue straight on top of the cake batter.
Smooth one flat with a metal spatula and with the back of a spoon, peak the other.
Put the tins in the oven for 20 – 25 minutes.
When done, remove both cakes to a wire rack and let cool completely in the tins.
Unmold the flat-topped one onto a cake stand, meringue side up.
Whisk the cream until thick but not stiff, and set aside.
Spread the flat sponge surface of the first cake with lemon curd mixed with passionfruits, and then spread over the cream and top with the remaining cake, meringue side up.