1 cup flour
2/3 cup sugar
1 teaspoon zest of lemon
5 large eggs, room temperature
6 large egg yolks
1 cup sugar
3/4 cup lemon juice
zest of 1 lemon
2 tablespoons unsalted butter
1 cup egg whites
2 cups sugar
1/2 teaspoon vanilla
Mother’s Day Cake:
1 recipe Sponge Cake (see above)
1 recipe Lemon Curd (see above)
1 recipe Meringue (see above)
3/4 cup raspberry jam
Baking the Lemon Sponge:
Preheat oven to 350°F, with rack in center of the oven. Line two 8-inch cake pans with parchment paper and grease the paper.
Beat the sugar, zest, and eggs in a stand mixer using the whip attachment, on high speed for about 5 minutes. The eggs will be light in color and very thick.
Sift the flour over the egg mixture and fold it in carefully with a rubber spatula.
Pour into the prepared pans and quickly spread it out evenly.
Bake for about 18-20 minutes or until a tester comes out clean.
To assemble the cake:
Cut each of the cakes in 2 layers. Place one layer of the cake on a 8-inch cardboard cake round. Spread 1/4-cup preserves on the cake, followed by 1/4 cup lemon curd. Repeat with the next two layers of cake, preserves and lemon curd. Finally, top with the last layer of cake.
To decorate the cake:
Use a large rose tip, to make the flowers and to pipe the striped base. Starting at the top edge of the cake with the narrow end of the rose tip facing up, pipe a continuous spiral all the way down the cake, being careful to overlap the previous stripe.
Use a propane blowtorch to lightly toast the meringue; which gives it a lovely marshmallow flavor. (Be very careful to do this on a fireproof surface.) The cake can also be served without toasting the meringue; the pure white icing is also gorgeous.