Finally we are back on the theme of slab cake. This one today is perfect for a Spring day. It is light and fluffy and just the right treat. We are making a lemon meringue slab cake. All of the slab cakes that we have tried out have taken on many similar ingredients and steps with just a few differences so it has been easy after making the first one. Take a look and make this light dessert for the long weekend ahead.
For the cake you will need…
½ cup of butter, melted
1 2/3 cups of flour
2 tsp. of baking powder
For the meringue topping you will need...
1 1/3 cups of sugar
1/4 tsp. of cream of tartar
4 large egg whites
How to…
Preheat your oven to 350 degrees.
Butter a 9x13 inch pan and line
with a parchment paper sling.
Whisk the dry ingredients (flour,
baking powder, and salt).
Combine the eggs and sugar and beat
on high until thick, about 4 minutes.
Add the flour to this mixture and
beat just to combine it.
Next add the melted butter in along
with the lemon zest and vanilla.
Lastly, add the sour cream and beat
until combined.
Scrape the batter into the pan and
bake for about 35 minutes.
Cool in pan and then after about 10
minutes remove by the sling and cool further on a wire rack.
You can make this cake the day or two
before assembling and eating but you will need to store it in an airtight
container in the fridge.
When you are ready to top your cake,
place 1 cup of the sugar, 5 tbsp. of water, and cream of tartar in a pan
over medium heat.
Boil and cook for 4 minutes.
While this is cooking, beat the egg
whites on high until soft peaks form. Then gradually add in the last 1/3
cup of sugar beating until the sugar has dissolved.
With your mixer running, pour in
the hot syrup along the side of the bowl. Beat until the metal bowl is cool
to the touch. It should be very fluffy.
Spread over your cake and use a torch to brown the top.
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