Lemon Meringue Lamington with Lemon Myrtle
Prep time: 15-20 min | Cook time: 50-60min | Serving: 9 buns
Lemon Myrtle Sponge Cake
276g The Kind Harvest Co. Self Raising Flour (2cups + 4tsp)
360g whole eggs (room temperature) (8 medium eggs)
8.2g vanilla extract (2 tsp)
276g caster sugar (1 1/3 cup + 2 tbsp)
4g baking powder (1tsp)
200g flavourless oil (3/4cup + 2tbsp)
5.12g Lemon myrtle powder (from The Australian Super Food Co) (1 tbsp)
22g egg yolks (1 large egg yolk)
82g whole eggs (2 medium eggs)
200g white sugar (1 cup)
63g lemon juice (2 ½ medium sized lemon)
3g lemon zest (from 2 ½ medium sized lemon)
113g unsalted butter (room temperature) (1/2 cup)
285g coconut flakes (toasted) (3 cups)
80g store-bought meringue kisses (crushed) (1 cup)
100g store-bought gingernut biscuit (crushed) (1 cup)
Lemon Myrtle Sponge Cake
Preheat oven to 170℃ (fan-forced) / 190℃ (convectional). Grease and line (24cm x 5cm) square baking tin with baking paper, set aside.
In a mixer with balloon attachment or handheld beater, whisk together eggs, vanilla, sugar on high speed till pale and doubled in volume.
Take ¼ of the egg mixture into oil, whisk together until well combined. Add in the remaining egg mixture, then gently fold using a spatula till well combined.
Sift all dry ingredients together, then gradually add into batter. Fold using a spatula until no lumps of flour remain.
Pour batter into prepared baking tray. Bake in the oven for 25-35 minutes or until a skewer inserted into the centre of the sponge comes out clean, then cool completely. Note: Cover the cake pan with aluminium foil if browning too quickly.
Once cooled, trim away brown edges or uneven surfaces, then cut sponge into 9 equals approx. (6cm x 6cm) squares. Refrigerate until needed.
In a bowl with an electric mixer or a whisk, cream together butter and sugar till pale.
Add in eggs and egg yolks, cream for additional 1-2 minutes.
Add in lemon juice and zest and whisk till just combined (note: do not worry if the mixture seems curdled).
Pour the mixture into a saucepan, cook over low-med heat stirring constantly till starting to thicken and coats the back of a spoon.
Pour the hot mixture into a clean bowl, cover with glad wrap touching the surface of the custard to prevents skin forming. Refrigerate until fully cooled.
NOTE: the curd can be made the day before or can be store-bought.
Take one (6cm x 6cm) square sponge, add a dollop of lemon curd on top, followed by the crushed meringue and gingernut biscuits. Repeat steps till you have nine cubes.
Using a palette / butter knife, take one of the cubes then cover all the surfaces with the remaining lemon curd, then roll onto the toasted coconut flakes.
Refrigerate or serve immediately.