Now, on to this weeks challenge of Lime Meringue Cake. There were three components to this light and airy cake. First the cake of course, a genoise cake with Wondra Flour again (note to self- must get some and try it out). Not my favorite type of cake since it is usually a bit dry. However, there are those times when the cake needs to be a bit drier to support a very moist filling or topping, as in this case. The cake was soft and billowy and easy to put together. Next up is a quick and easy lime simple syrup which btw takes care of most of the dryness in the cake.
The next component is a lemon curd (again lime in my case). Made with silky, golden egg yolks, lime juice, zest, sugar and salt....easy. No suprises here with successful results. However, I did take some liberty here and lighten the finished curd with some whipped cream. This made for a creamy, lighter filling not too over-powering. In one word- lovely.
The final component was a meringue, not just any meringue nope, an Italian Meringue. Italian Meringue is made with a boiling (248-250 degree) sugar syrup poured slowly over the whipped egg whites. This mixture also contained some lime juice, sugar, and cream of tarter. Making meringue can sometimes be a little tricky along with the danger of burning yourself should any of the syrup splatter on you. To avoid this either turn the mixer off when adding the syrup to the egg whites or pour it very carefully down the side of the bowl being mindful not to hit the whip attachment. Whichever you chose take your time with this step or the eggs will deflate and you will not have the cloud-like meringue you so deserve.
Time to assemble and finish this lovely cake. As you can see I cut this recipe in half (which is standard for me)yielding a small cake and a mini-me cake, just enough. I sliced both cakes into 2 layers, brushed the lime syrup on each layer. Then filled the layers with the lightened curd and covered the cakes with the Italian Meringue. Now the part where I feel like the mad scientist.....using my handy torch I slowly, artfully toasted the meringue allowing some of the texture to show up.
Alas, overall I think this is a tasty cake. I like the smooth filling, the flowery flavor of lime, and the light meringue topping. I still feel the the cake is dry. Maybe I am not soaking the layers with enough of the syrup. Anyway, I am hoping a day of rest in the refrigerator will allow all the flavors and moisture to merge more evenly. Am I the only one who thinks genoise cake is too dry? If so what could I use instead?