Lemon Meringue Cake

10-inch Chiffon Cake (Basic, Lemon or Orange), split into 4 layers
2 1/4 c. all-purpose flour
2 t. baking powder
1 1/2 c. sugar
3/4 t. salt
1/2 c. vegetable oil such as safflower or sunflower
6 large egg yolks (scant 1/2 cup)
3/4 c. water
2 t. vanilla extract
1 1/2 t. lemon zest, grated
10 large egg whites (about 1 1/3 cups)
1/4 t. cream of tartar or lemon juice

Caramel (need 1 cup; makes 1 1/2 cups)
2/3 c. heavy cream
1/4 vanilla bean
1 1/4 c. sugar
1/4 c. water
1/4 t. salt
2 T. light corn syrup
3/4 t. lemon juice
4 T. unsalted butter

Lemon Cream (makes 2 1/2 cups)
1/2 c. + 2 T. lemon juice
3 whole large eggs
1 large egg yolk
3/4 c. sugar
pinch of salt
1 c. unsalted butter, cool

Lemon Syrup:
1/3 c. water
1/3 c. sugar
1/3 c. lemon juice

Italian meringue:
1 c. egg whites (about 7 large whites)
1 3/4 c. sugar
pinch of salt

Make the chiffon cake:
Preheat the oven to 325F. Line the bottom of a 10-inch springform pan with 3-inch sides with parchment paper cut to fit exactly. Do not grease the sides of the pan.

Sift together the flour and baking powder into a large mixing bowl. Add 1 1/4 cups of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, vanilla, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minute until very smooth.

Place the egg whites in a large mixing bowl. Using a mixer fitted with the whisk attachment, beat on medium speed until frothy. add the cream of tartar or lemon juice and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining 1/4 cup sugar and beat on medium-high speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about one-third of the whites into the yolk mixture and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.

Pour the batter into the prepared pan, smoothing the top with an offset spatula if necessary. Bake until a cake tester inserted into the center comes out clean, 45 to 55 minutes. Let cool in the pan (the sides of the pan will help hold the structure of the cake as it cools) on a wire rack. To unmold, run a small, thin knife around the sides of the pan to loosen the cake and then release and lift off the pan sides. Invert the cake, peel off the parchment, and then use as directed in indivdual recipes. The cake will keep, well wrapped in the refrigerator for up to 4 days or in the freezer for up to 1 month.

To split the cake into layers: The easiest way to divide the cake into layers is to use a long, thin serrated kife. Place the cake on a flat surface and mark the desired thickness all the way around the cake. Work from the top to the bottom of the cake if making more than 2 layers. Holding the knife parallel to the work surface and using a sawing motion, cut through the cake, checking that the tip end and handle end of the knife are level and slicing where you marked. If you are making more than 2 layers, take off the first layer and set if aside before you begin to cut the next layer. If you aren't using the layers right away, cover with plastic wrap so they don't dry out.

For Lemon Chiffon Cake: add 1/4 cup lemon juice to the oil, egg yolks and water, and lemon zest.
For Orange Chiffon Cake: add 3/4 cup orange juice to the oil, egg yolks and water, and substitute the zest of one orange for the lemon zest.

Make the caramel:
Pour the cream into a small, heavy saucepan. Split the vanilla bean in half lengthwise anad use the tip of sharp knife to scrape the seeds from the pod halves into the milk. Place over medium-high heat and bring to just under a boil, stirring occasionally. Reduce the heat to low to keep the cream warm.

IIn a medium, heavy saucepan, combine the sugar, water, salt, and corn syrup. Bring to a boil over medium heat, stirring to dissolve the sugar. Then cook, without stirring, until the mixture is amber colored, 5 to 8 minutes. Remove from the heat.

The mixture will continue to cook off the heat and become darker, so make sure to have your cream close by. Carefully and slowly add the cream to the sugar syrup. The mixture will boil vigorously at first. Let the mixture simmer down, and then whisk until smooth. Add the lemon juice. Let cool for about 10 minutes.

Cut the butter into 1-inch chunks and add them to the caramel one at a time, whisking constantly after each addition. Then whisk the caramel periodically as it continues to cool.

The caramel will keep in an airtight container in the refrigerator for up to 1 month. Makes 1 1/2 cups.

Kitchen Notes: Use a good-sized pan for cooking the caramel. When you add the hot cream, the caramel will boil furiously at first, increasing dramatically in volume.

Make Lemon Cream:
Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer. Combine the lemon juice, whole eggs, egg yolk, sugar, and salt in a stainless-steel bowl that will rest securely in the rim of the saucepan over, not touching, the water. Whisk the ingredients together. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will "cook" the yolks and turn them granular.) Place the bowl over the saucepan and continue to whisk until the mixture becomes very thick and registers 180F on a thermometer. This will take 10 to 12 minutes. Remove the bowl from over the water and let cool to 140F, stirring from time to time to release the heat.

Meanwhile, cut the butter into 1-inch tablespoon pieces. When the cream is ready, leave it in the bowl if using an immersion blender, or pour it into a countertop blender. With the blender running, add the butter 1 T. at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque and quite thick.

You can use the cream immediately, or pour it into a storage container with a tight-fitting lid and refrigerate for up to 5 days. To use after refrigeration, gently heat in a stainless-steel bowl set over simmering water until it has softened.

Kitchen Notes: Never use an unlined aluminum pan when heating lemon juice or any mixture containing lemon juice. The acidity in the juice reacts with the metal, giving hte dessert a metallic flavor. The finished cream keeps well in a sealed container in the refrigerator, and may be quickly resoftened over simmering water, whisking to keep it emulsified.

Put it all together:
Have ready the chiffon cake, caramel, and lemon cream.

To make the lemon syrup, combine the sugar and water in a small, heavy saucepan and bring to a boil, stirring with a wooden spoon. When the sugar has dissolved, remove the pan from the heat, let cool for a few minutes, and then chill until cool to the touch, about 30 minutes. Whisk the lemon juice into the syrup.

Line the sides of a 10-inch springform pan with 3-inch sides with plastic wrap, allowing enough overhang to cover the tip of the cake completely when it is assembled. Leave the bottom of the pan unlined. Fit 1 cake layer into the bottom of the pan. Using a pastry brush, moisten the layer evenly with one-fourth of the lemon syrup. Using an offset spatula, spread 1/3 c. of the caramel over the cake, and then spread with 3/4 c. of the lemon cream. Repeat with 2 more layers. Top with the fourth cake layer and moisten with the remaining lemon syrup. Fold the overhang plastic wrap over the top of the cake, covering completely, and refrigerate for at least 4 hours or for up to overnight.

When you are ready to finish the cake, make the meringue. Pour water to a depth of about 2 inches into a saucepan, Place over medium heat, and bring to a simmer. Combine the egg whites, sugar, and salt in the stainless-steel bowl of a stand mixer that will rest securely in the rim of the saucepan over, not touching, the water. Whisk together and then place over the saucepan and continue to whisk until the whites are hot to the touch (120F), about 5 minutes or so. Remove the bowl from over the water and place on the mixer stand. Fit the mixer with the whisk attachment and mix on high speed until the mixture is very thick and holds glossy, stiff peaks when you lift the beater.

Release and lift off the pan sides and peel away the plastic wrap. Using a wide metal spatula, transfer the cake to a serving plate, if using, or leave it on the pan base. Using the offset spatula, immediately frost the top of the cake with the meringue, creating swoops and peaks. Using a kitchen torch, lightly brown the meringue, and then lightly blacken some of the tips of the peaks. The cake can be served immediately or kept cold in the refrigerator until ready to serve. It will keep for up to 1 week.

Kitchen Notes: You must give the cream filling time to set up, at least a few hours but preferably overnight, before serving. Make sure that the lemon cream does not come into contact with any aluminum (many sringform pans are aluminum). The acid in the lemon will react with the metal, giving the cake an off flavor.

Serves: 12-16

Source: Tartine by Elisabeth M. Prueitt and Chad Robertson. (I highly recommend this cookbook! I have only transcribed a portion of this recipe, which includes many more tips, photos, and alternative measuring weights)

Purchased by: Lena for the October 2007 meeting.