Lemon And Orange Meringue Cake
|Caster sugar||10 Ounce (300 Gram)|
|Grated lemon rind||2 Teaspoon|
|Lemon essence||1⁄2 Teaspoon|
|Unsalted butter||3 Ounce, softened (75 Gram)|
|Icing sugar||12 Ounce (375 Gram)|
|Orange food coloring||2 Drop|
|Grated orange rind||1⁄2|
|Orange flavored liqueur||1 Tablespoon|
|Double cream||2 Tablespoon|
|Oranges||4 , peel and pith removed and sliced|
Draw a 23 cm/9 in circle on a piece of nonstick silicone paper.
Put the paper on a baking sheet.
Beat the egg whites until they will hold a stiff peak.
Beat in 50 g/2 oz of the sugar, a teaspoon at a time, and continue beating for 1 minute or until the mixture is very stiff and glossy.
Carefully fold in the remaining sugar, the grated lemon rind and lemon essence.
Spoon or pipe one-third of the meringue mixture into the paper circle to make a layer about 6 mm/1/4 in thick.
Using a 2.5 cm/1 in nozzle, pipe the remaining meringue mixture around the edge of the circle in decorative swirls to form a case.
Bake in a cool oven (150° C/300°F or Gas Mark 2) for 1 hour.
Turn off the oven and leave the meringue inside for a further 30 minutes.
Remove from the oven and leave to cool, then carefully peel off the paper.
Place the meringue case on a serving plate.
To make the filling, cream the butter! until it is soft, then beat in the icing sugar until the mixture is light and fluffy.
Stir in the egg yolks, food colouring, orange rind, liqueur if using and cream.
Spoon into the meringue case and arrange the orange slices on top.