This is one of my absolute favorite cake, A delicious Lemon Meringue Cake.

Three layers of light sponge cake are filled with whipped cream lemon curd, and heavy cream combined with fresh strawberries and more lemon curd, topping this cake off with a delicious layer of toasted marshmallow frosting.

Honestly, I wish all of you could just taste a piece of this cake.
So incredible delish and the perfect cake to serve on a warm summer night, or if you ask me all year around.

Before you start
 

Read the recipe completely; make sure you have everything you need.

For all the step-by-step, pictures scroll to → Notes and click on the clickable link

Sponge Cake
 

• Preheat the oven to  175 C° (350F°). Line the bottoms of three 8-inch ( 20 cm) cake pan with greased parchment, but leave the sides of the pans untouched, The cakes need to cling to the ungreased pans to rise properly. If you don’t have three pans, it’s okay to bake the cakes in stages, The cake batter will keep at room temperature until needed. Or use one 26 cm ( 10-inch) springform. 
   
• The egg protein ( mostly in the egg whites) will stretch and take on more air if they are warm when you are whipping them, so warm the eggs in the shell for about 5 minutes. If your eggs are coming straight from the refrigerator, just let them soak in hot tap water for about 10 minutes. You may need to change the water a couple of times to get them warmed up quickly.
   
• Start by sifting together 175-gram all-purpose flour or pastry flour,  and 1/2 teaspoon baking powder, and set aside for now.
   
• For the egg mixture It’s important to not whip fully at high speed, or else very big bubbles will be created. Instead, stick to medium speed, whipping for a long time so a sturdier structure is created.- This is what created the lift in the sponge.
   
• Into the bowl of an electric mixer fitted with the whisk attachment, whip 7 large eggs, 225 grams sugar, and 1 teaspoon vanilla bean paste ( if using) on medium speed ( never on high speed) until triple in volume, very pale yellow in color and mouselike and thick in texture. Lift the beater to check the texture, The batter should fall in a slow thick ribbon and take a couple of seconds to disappear. It is important to whip until this texture is achieved. It can take 8 to 10 minutes to get to this point or sometimes even longer. Set a timer for 8 minutes and check.
   
• In three additions, sift the flour mixture over the whipped egg/sugar mixture, gently folding it together with a spatula until fully combined. Be very delicacy with just a few folds as possible with each addition of flour.
   
• Gently fold to thoroughly combine.
   
• Evenly divide the batter among the three prepared pans. ( I use a large ice cream scoop to divide the batter evenly ) Bake the first two layers in the center of the oven for 13-15 minutes, or until the tops of the cakes spring back when gently touched with your fingertips and a cake tester/toothpick inserted into the center of each cake comes out clean. Repeat with the final layer.
   
• If baked in one single 28 cm (10-inch) springform bake in the center of the oven for 30-40 minutes, or until the tops of the cakes spring back when gently touched with your fingertips and a cake tester/toothpick inserted into the center of each cake comes out clean. If after 25 minutes the top looks dark, place parchment paper on top of the cake and bake further.
   
• As soon as the cakes come out of the oven they will slightly pull away from the edge.
   
• Run a thin paring knife around the inside edges of the cake pans, then carefully turn the layers out onto wire racks, peel off the paper, and let cool completely.
• The cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 3 days, or you can freeze the layers ( tightly wrapped) for up to 3 months.
   
• If you have baked the cake in one springform, You need to split the cake into 3 even layers.
   
• To make three equal layers, get eye level with the side of the cake and make small marks with the blade of a knife. Hold the knife perfectly horizontal and saw gently from edge to edge, until you have a clean cut all the way through.
   
• Pick up the layer and tap it gently to loosen excess crumbs, set it aside, and repeat to the second layer, the top layer of the base becomes the bottom of the assembled cake, and the bottom layer of the cake base becomes the top of the assembled cake. Cover the cake layers in plastic wrap until you assemble the cake.
  
   

Directions for the Lemon Curd
 

• If you are going to add lemon zest to the lemon curd, be sure to scrub the lemons with a little liquid dishwashing detergent, rinse well, and dry before zesting.
   
• I use a Microplane zester to collect all the wonderful lemon zest.
   
• Before juicing the lemons, give them a good roll on the work surface to release as much juice as possible.
   
• In a large bowl, add 180 gram powdered sugar, 35-gram cornstarch, five large eggs, or four large eggs and two egg yolks, zest from 2 lemons ( optional), 250 gram freshly squeezed lemon juice, whisk it all together into a homogenous mixture. This step you can also do in a blender. Process for 15 to 20 seconds.
   
• Pour the content of the bowl or blender into a medium-size saucepan and cook over medium-low heat, constantly stirring with a whisk or spatula and scraping the sides of the pan as needed, until thickened to a consistency resembling pudding. This step takes about 5 to 7 minutes.
   
• Do not let it boil, or it will curdle. If steam appears, briefly remove the pan briefly from the heat, constantly stirring to keep the mixture from boiling.
   
• When the lemon curd has thickened, like pudding, remove from heat, add in 150-gram cold heavy cream and stir to combine.
   
• This step is optional. I love to blend the finished lemon curd in my blender Especially when using lemon zest. Just pour the lemon curd into the blender, and process for 2 x 6 seconds to emulsify the lemon curd. 
   
• Transfer the lemon curd right away to an airtight jar and refrigerate until no longer warm—about 2 hours.
   
• One recipe makes about 725 grams.
   
• The Lemon curd will keep refrigerated in an airtight container for two weeks. (Longer storage dulls the fresh citrus flavor.)
  
   

whipped cream and strawberry cream
 

• in a large bowl using an electric beater, whip the cold cream, sugar, and vanilla until soft peaks.
   
• Fit a large pastry bag with a large round nozzle, place 1/2 of the whipped frosting in the piping bag, and store in the refrigerator until you need it, for up to 3 hours.
   
• Add strawberries ( halved)  into the remaining whipped cream, with a spatula combine, refrigerator until you need, for up to 3 hours.
   

Assemble the cake layers
 

• Place your first cake layer on a cake board, Take your pastry bag with whipped cream out of the refrigerator and pipe the whipped cream around the top outer edge of the cake to create a barrier.
   
• Spoon 1/2 the lemon curd onto the center of the cake and, using an offset spatula, spread it smoothly all over the top of the cake.
   
• Take the filled pastry bag with the remaining whipped cream and pipe the rest of the whipped cream on top of the lemon curd. Using an offset spatula, gently smooth out the top to get an even layer.
   
• Place the second cake layer on top, and press down slightly to seal and secure.
   
• Take the whipped cream, combined with strawberries out of the refrigerator, and spoon it on top of the second layer. 
   
• Place a cake collar/acetate cake strip ( optional) and an adjustable cake ring around the cake, Add a few more spoons of lemon curd on top. ( optional) use an offset spatula or a spoon and gently smooth out the strawberry cream/lemon curd top to get an even layer.
   
• Place the final cake layer on top, flat side up, and press down slightly to seal and secure.
   
• Cover the entire cake with plastic wrap, if you have used an adjustable cake ring around the cake place a heavy book on top.
   
• Refrigerate for at least 3 hours, I prefer to leave it in the fridge overnight as this cake becomes even moister and delicious.
   

Directions for the Marshmallow frosting
 

• Pour about 4 cm ( 2- inches ) of water into a medium saucepan and place over medium heat.
   
• Wipe your mixer bowl, your whisk of an electric mixer, and your hand whisks with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
   
• Separate the egg whites from the yolks.
   
• Place your egg whites, sugar, water, light corn syrup, and a few drops of lemon juice into a heatproof metal or glass bowl ( or use your mixer bowl). Gently whisk them by hand to combine.
   
• Place the metal bowl ( or your mixer bowl) over the pan of simmering water ( the bowl should not be touching the water) and whisk intermittently ( about 3-4 minutes) until the mixture is warm and looks like milk, and the sugar is completely dissolved. The mixture should not feel grainy when rubbed between your fingers. 
   
• Transfer the mixture to your mixing bowl, fitted with a whisk attachment. ( be careful the mixture is hot) 
   
• Whip on low for one minute, then whip on medium speed until the mixture has tripled in volume and is thick and glossy. 
   
• Add vanilla bean paste or pure vanilla extract, and whip on low speed until just combined.
   
• Use immediately to frost your beautiful cake.
   
• Remove your cake from the fridge, and remove the cake ring/ cake collar and plastic wrap.
   
• With a large offset spatula, frost the top and sides with marshmallow frosting, use a fluffy, rustic finish to create a textured surface for toasting.
   
• Using a kitchen torch on the lowest setting, ( this is optional) carefully brown the marshmallow frosting on the top and sides of the cake, moving the flame back and forth gently, this makes the marshmallow frosting so more delicious and it gives a totally different taste when you eat the cake. 
   
• Once assembled, eat the cake within 90 minutes or keep the refrigerator, for up to 2 days.