I can’t believe our first wedding anniversary is in 4 days! This past year has flashed past! We have had so much fun, and we are excited to go on a new adventure to Tasmania. But I wanted to take some time to revisit our wedding day, I will be sharing more about our day on Saturday but for now I want to talk about our cake. I made our wedding cake and I made a slightly adapted version to share with you! Lemon meringue cake was an obvious choice for us.
We both love the sharp zingyness of lemons, and sugar is definitely our thing, and honestly we couldn’t have chosen a more perfect cake for us.
Now I know you may be wondering if I was crazy making my own wedding cake, I finished it an hour before my hairdresser arrived! Many people did think I was crazy but I make a lot of cakes, all the birthday cakes for our 80+ leaders at work, and I knew that I didn’t want to pay someone else a crazy sum of money to make something I could do myself.
Weddings are expensive enough without spending money unnecessarily!
There was a lot of things we made for our wedding ourselves including 100 handmade soy candles in a mixture of glasses…
But the desserts were a big deal for me, many people know me for my cakes so I wanted something special. So along with our beautiful 2 tier lemon meringue cake I also made a chocolate cheesecake and my mother in law made us an apple pie.
I was able to make everything except the meringue at least a day before and I took everything I needed to finish the cake with me to the venue. Mum, my Maid of Honor Man and I got up the day of the wedding and had pancakes and champagne for breakfast then I finished off the cake and we took it along with the other two desserts down to the pavilion before our hairdresser arrived.
I thought I might be pressed for time to get it done, but with their help it came together easily and I was truly happy with the results. The cake was perfect!
This version of my lemon meringue cake is slightly different, it’s smaller for starters and on the one for our wedding i used lemon butter cream and meringue. I did that purely to ensure it would be stable enough to be left out of the fridge and not collapse. But I love meringue so i went all out with this version and covered the whole thing in fluffy snow white meringue and them blow torched it!
If you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
#rachaelsfoodielife and @rachaelsfoodielife on instagram
Lemon Meringue Cake
- 125 g butter, softened
- 1 teas lemon essence
- 3/4 cup castor sugar
- 2 eggs
- 1 & 1/2 cups self raising flour
- 1/4 cup milk
- 1/4 cup lemon juice
- 3/4 cup lemon juice
- 4 egg yolks
- 90 g castor sugar
- 40 g butter, cubed
- 4 egg whites
- 1 cup castor sugar
Preheat the oven to 140 degrees Celsius. Grease and line a 6 inch cake tin.
Place the butter, essence and sugar into the bowl of a stand mixer and beat until light and fluffy. Beat in the eggs one at a time, until combined.
Stir in half the flour, then the milk, then the remaining flour and lastly the lemon juice. Spread the mixture into the prepared tin and place into the oven to bake for 45-50 minutes, or until golden and cooked through.
Stand in the tin for 5 minutes then turn onto a wire rack to cool completely.
Place 1-2 inches of water into a small saucepan and set it over medium heat. Place all ingredients into a heatproof bowl and place over the pan of simmering water.
Whisk continuously over 10-15 minutes the mixture will thicken. Keep stirring until the curd is viscous enough to coat the back of a spoon. Take off the heat and pour into a sterilised jar until you are ready to use it. This will keep for about a week in the fridge.
Place the 4 egg whites into the bowl of a stand mixer or use a electric hand mixer and beat until soft peaks form.
Start adding the sugar one tablespoon at a time ensuring that the sugar is fully dissolved before adding more. Continue until all sugar is incorporated and dissolved. To check rub a little meringue between your fingers if it's smooth your done.
Cut the cake into 3 even slices. Place the bottom slice onto a plate or cake stand.
Spoon some of the meringue mixture into a piping bag fitted with a round nozzle. Pipe a line of meringue around the edge of the cake slice, this creates a wall to keep the curd in.
Spoon half of the curd onto this layer and spread it out evenly. Place the next slice of cake on top and repeat the meringue and curd again then add the final piece of cake.
Spread the rest of the meringue around the edges and top of the cake to completely cover it. Using a blow torch in circular motions torch the meringue until golden brown. Serve and enjoy! This will keep for 3-4 days in the fridge.