French Meringue Cake

Appears in

By Robert Carrier

Published 1965

  • About



  • 6 eggs, separated
  • 6 ounces sugar
  • 2 tablespoons



Beat egg yolks, sugar, water, lemon rind and salt until light and fluffy (5 minutes in mixer at high speed). Sift flour and cornflour, and gradually blend into egg yolk mixture. Whisk egg whites until stiff but not dry and fold gently into yolk mixture. Line inside and bottom of 2 cake tins with buttered paper. Pour in mixture and