MERINGUE-TOPPED BLOOD-ORANGE CURD CAKE
This is a layer cake in the loosest sense of the term. The cake looks like a giant toasted marshmallow, and beneath its swirled meringue are layers of orange spongecake and blood-orange curd. If your kitchen lacks a blowtorch for toasting, broil the finished cake until the meringue turns golden brown.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Bring a pot of water to a simmer. Line two 8-inch cake pans with wax or parchment paper. Grease paper and dust with flour.
- In a stainless-steel bowl, whisk together eggs, sugar and zest. Set bowl over simmering water, and whisk constantly until mixture is warm to the touch.
- Remove from heat, and beat with an electric mixer until light colored and triple in volume, about 5 minutes.
- Sift together flour, cornstarch and salt. Resift over the egg mixture in three additions, folding after each addition. Fold in melted butter.
- Pour mixture into cake pans. Bake about 20 minutes, or until cake springs back to the touch. Remove pans to a wire rack, and let cool slightly. Run a knife around edges of pans, and invert layers onto racks to cool completely.
- Spread blood-orange curd between layers. Frost cake with meringue. Using a blowtorch, toast meringue until golden brown. (Or preheat broiler or oven to its highest setting, and broil or bake cake until meringue is golden brown. Watch carefully, it happens fast.)
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