Ingredients

Cake

  • 480 g cake mix
  • 2/3 cup water
  • 1/3 cup lemon juice
  • 1/3 cup canola oil

fill

  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons cornmeal
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 4 beaten egg yolks
  • 20 g butter
  • 1 teaspoon of lemon zest zested

meringue

  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar

Method

  • STEP 1 cake: In a large bowl, combine cake mix, eggs, water, lemon juice and oil. Beat until combined.
  • STEP 2 Pour into 2 greased and floured 23cm round cake pans.
  • STEP 3 Bake at 180 ° C for about 25 minutes, or until a skewer inserted in the center comes out clean.
  • Step 4 Cool in pans for 10 minutes, then turn out onto racks.
  • STEP 5 Filling: In a medium saucepan, combine sugar, cornmeal and salt. Stir in water and juice until smooth. Cook over medium heat, stirring, until the mixture becomes bubbly and thickens.
  • STEP 6 Remove from heat, slowly stir the egg yolks, return to heat, stirring constantly for about 2 minutes. Remove from heat and stir in the lemon zest and butter.
  • STEP 7 meringue: Beat the egg whites and cream of tartar in medium bowl until soft peaks form. Gradually add the sugar, a bit 'at a time, while continuing to beat the mixture at high speed until stiff peaks appear.
  • STEP 8 After the cake has cooled, cut each cake into 2 layers. Place a bottom layer of non-stick baking paper on a baking sheet. Cover evenly with ⅓ of the filler mix. Repeat layers twice.
  • STEP 9 Spread meringue over top and sides of the cake. Bake at 180 ° C until the meringue is lightly browned. Cool and store in the refrigerator.

Notes

I used mixture of vanilla cake.