FOOD

Lemon Meringue Trifle

Layers of lemon vanilla cake, lemon custard and toasted Swiss meringue.

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FOOD

Lemon Meringue Trifle

Layers of lemon vanilla cake, lemon custard and toasted Swiss meringue.

Ingredients

Lemon Vanilla Cake

  • 430g - 3 1/2 cups plain (all-purpose) flour
  • 265g - 1 1/4 cups caster (superfine) sugar
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 125g – 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 375ml - 1 1/2 cups full-cream (whole) milk
  • 125ml – 1/2 cup vegetable oil
  • 1 tsp vanilla extract or vanilla bean paste
  • 2 lemons juiced and zested

Lemon Custard

  • 2 tbsp allp purpose flour
  • 1 tsp vanilla extract
  • 2 tbsp corn starch
  • 8 egg yolks
  • 200g - 1 cup caster sugar
  • 500ml heavy cream
  • 2 lemons juiced and zested

Swiss Meringue

  • 8 egg whites
  • 200g - 1 cup caster sugar
  • 1 tsp vanilla extract

Steps

Lemon Vanilla Cake

  1. Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Spray a loaf cake tin with oil spray and line the bottom with baking paper. Set aside.
  2. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
  3. Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  4. Add the eggs, milk, lemon zest, lemon juice, oil and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds.
  5. Pour the cake batter into the load tin. Bake for 50–60 minutes, or until a toothpick inserted in the middle of the cake comes out clean. If the toothpick is coated with wet batter, continue baking for 10 minutes at a time until fully baked.
  6. Once baked and chilled use a serrated knife to cut up into cubes.

Lemon Custard

  1. Add the egg yolks, flour, corn starch, lemon juice and zest into a large microwave safe bowl. Use a whisk to mix until well combined. Add the cream and vanilla extract and whisk to combine.
  2. Microwave for 3 minutes at a time, whisking each time until mixture thickens. About 12 minutes in total.
  3. Add the cold butter and whisk until well combined. Cover with plastic wrap and set aside in the fridge to chill for 3 hours or overnight.
  4. Once chilled, use an electric hand mixer to whisk the custard for 2 minutes, scraping down at least once until fluffy.

Swiss Meringue

  1. Add the egg yolks and sugar to a large heat proof bowl and add on top of a pot of gently simmering water. Use a whisk to mix for a couple minutes until the sugar is dissolved.
  2. Take if off the heat and use an electric hand mixer to whisk until mixture thickens and becomes glossy. About 6-8 minutes in total.
  3. To assemble the trifle, add some custard to the bottom of your trifle bowl, followed by some lemon cake, meringue, cake, lemon custard, cake and then finally meringue. Use a blow torch to toast the meringue.
  4. Trifle can be stored in the fridge, covered with plastic wrap for up to 3 days.

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