Lemon Meringue Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups cake flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup nonfat milk, plus
• 2 tablespoons nonfat milk
• 3/4 cup sugar, plus
• 4 tablespoons sugar
• 1/4 cup fat free egg substitute, plus
• 2 tablespoons fat free egg substitute
• 1/4 cup canola oil
• 5 large egg whites
• 6 tablespoons lemon curd, prepared
• 4 large egg whites, at room temperature
• 1 cup sugar
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350.
• 2 spray 2 (9") round cake pans with nonstick spray.
• 3 line bottoms with parchment or wax paper and spray paper with nonstick spray.
• 4 to make cake:.
• 5 combine flour, baking powder and salt in medium bowl.
• 6 whisk milk, 3/4 cup sugar, egg substitue, and oil in large bowl, whisk in flour mixture just until blended.
• 7 with electric mixer on medium speed, beat egg whites in another large bowl until soft peaks from.
• 8 add remaining 4 tablespoons sugar, 1 tablespoons at a time, beating until firm peaks form.
• 9 with rubber spatula, gently fold beaten whites into flour mixture until no streaks of remain.
• 10 divide batter evenly among pans.
• 11 bake until toothpick inserted into center of each layer comes out clean, 30-35 minutes.
• 12 run knife around each layer to loosen from pan.
• 13 invert each layer onto rack; remove parchment paper.
• 14 let cool completely.
• 15 with long serrated knife, split each layer in half to make a total of 4 layers.
• 16 arrange 3 layers cut side up on work surface; spread each with 2 tablespoons lemon curd.
• 17 place 1 layer filling side up on serving plate.
• 18 top with 2 more layers, filling side up.
• 19 cover with reamining cake layer, cut side down.
• 20 if making ahead can wrap cake tightly in plastic wrap and then foil, and freeze up to 1 month.
• 21 let thaw in refrigerator overnight.
• 22 to make frosting:.
• 23 whisk egg whites and sugar in large metal bowl of electric stand mixer,.
• 24 set bowl in large saucepan over 1 inch of simmering water.
• 25 cook, stirring constantly, until sugar is dissolved and mixture is hot, 5-7 minutes.
• 26 transfer bowl to mixer; add vanilla.
• 27 with whisk attachment on medium-high speed, beat until stiff glossy peaks form and mixture is completely cool, 5-7 minutes.
• 28 spread frosting at once over tiop and sided of cake.
• 29 add a flourish:.
• 30 flame frosting to add pizzazz, ignite a hand held torch and move flame continously in small circles over frosting until it is lightly browned as in a meringue pie.