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Layers and layers of zesty lemon sponge, creamy lemon buttercream and tangy lemon curd are just the things to balance the thick, rich, voluminous Marshmallowy Meringue Icing all over this utterly addictive cake. Plus, blowtorching stuff is cool!
Beat the softened butter and caster sugar together for 5-7 minutes until light and fluffy. Add your eggs one at a time, continuing to mix well between each addition, then fold in the sifted flour and lemon zest and finally mix in the milk. Divide the batter equally between your cake tins then bake for 25-30 minutes until a skewer comes out clean.
To make your lemon buttercream, beat the butter for 4-5 minutes until pale and smooth, then add the icing sugar in two stages, beating well between each. Finally, pour in the lemon juice and beat for a further 3-5 minutes.
Trim the top of each cooled sponge to give a flat surface and split them in half to give 6 even discs of sponge. Cover the first with a layer of lemon buttercream, then a layer of lemon curd, then top with the next piece of sponge and repeat.
Once your layers are stacked ice the cake all over with the Marshmallowy Meringue Icing and toast lightly with a blowtorch. It is still pretty darn good without the toasting but you don't get to use a blowtorch, so...
Combine all the ingredients except the vanilla in a metal or pyrex mixing bowl, then place your bowl over a saucepan of simmering water. Make sure that the water doesn't touch the bottom of the bowl.
Using a handheld mixer beat for 8-10 minutes until the mixture forms stiff peaks. You should be able to rub a little of the mixture between thumb and forefinger without feeling any grains of sugar.
Meringue icing makes a perfect topping for almost any cupcake. Feel like upping the ante? Ice your cupcakes and pop under a pre-heated grill or blowtorch briefly for a toasted meringue finish.
Meringue icing is best used immediately but can be stored in the fridge for 1-2 days.