Description
A delightful dessert featuring a light and fluffy meringue cake filled with lemon curd and whipped cream, garnished with fresh rosemary and cranberries.
Ingredients
Scale
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup confectioners’ sugar
- 1 cup heavy cream, chilled
- 2 tablespoons confectioners’ sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- 1/2 cup lemon curd
- Fresh rosemary sprigs and cranberries for decoration
Instructions
- Prepare the Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Beat Egg Whites: In a large bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
- Beat Egg Yolks: In a separate bowl, beat egg yolks with the remaining 1/2 cup of granulated sugar and vanilla extract until thick and pale.
- Combine Flour and Baking Powder: In a small bowl, whisk together the flour and baking powder.
- Fold Ingredients Together: Gently fold the egg yolk mixture into the egg whites. Gradually fold in the flour mixture until combined.
- Spread the Batter: Spread the batter evenly onto the prepared baking sheet.
- Bake: Bake for 12-15 minutes, or until the cake is golden and springs back when touched.
- Roll the Cake: Once baked, sprinkle confectioners’ sugar on a clean kitchen towel. Turn the cake out onto the towel, remove parchment paper, and roll the cake up with the towel from the short end. Let it cool completely.
- Make the Whipped Cream: In a chilled bowl, beat heavy cream, 2 tablespoons confectioners’ sugar, and vanilla extract until stiff peaks form.
- Unroll and Fill: Unroll the cooled cake and spread an even layer of lemon curd followed by whipped cream. Roll the cake back up.
- Prepare Meringue: Spread or pipe a layer of meringue all over the cake.
- Torch the Meringue: Using a kitchen torch, lightly toast the meringue until golden brown.
- Garnish: Add rosemary sprigs and cranberries for decoration.
Notes
- Ensure egg whites are at room temperature for the best volume.
- Use a gentle folding technique to keep as much air as possible in the batter.
- A kitchen torch is essential for achieving the perfect toasted meringue.
- Cooling the rolled cake completely is crucial to prevent cracking when unrolling and filling.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg