Lemon Meringue Cake

1 stick [1/2 cup] plus 1 tablespoon
very soft unsalted butter
4 eggs, separated
1 1/2 cups plus 1 tablespoon superfine sugar
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
Zest of 1 lemon
4 teaspoons lemon juice
2 teaspoons milk
1/2 teaspoon cream of tartar
2/3 cup heavy or whipping cream
1/2 cup plus 2 tablespoons
good-quality lemon curd
 

Preheat the oven to 400 degrees F. Line and butter two 8-inch cake
pans. Mix the egg yolks, 1/2 cup of the sugar, the butter, flour, corn-
starch, baking powder, baking soda, and lemon zest in a processor.
Add the lemon juice and milk and process again.
Divide the mixture between the prepared pans. You will think you
don't even have enough to cover the bottom of the pans, but don't
panic. Spread calmly with a rubber spatula until smooth.
Whisk the egg whites and cream of tartar until peaks form, then slowly
whisk in the cup of sugar. Divide the whisked whites between the two
pans, pouring or, more accurately, spreading the meringue straight on
top of the cake batter. Smooth one flat with a metal spatula, and with
the back of a spoon, peak the other, and sprinkle 1 teaspoon sugar
over the peaks. Put the pans into the oven for 20 to 25 minutes.
With a cake tester, pierce the cake that has the flat meringue topping to check it's cooked all through. (It will have risen now but will fall back
flattish later.) No sponge mixture should stick to the tester. Remove
both cakes to a wire rack and let cool completely in the pans.
Unmold the flat-topped one onto a cake stand or plate, meringue side
down. Whisk the heavy cream until thick but not stiff and set aside.
Spread the flat sponge surface of the first, waiting. cake with the lemon
curd and then spatula over the cream and top with the remaining cake, bronze-peaked meringue uppermost.

11 passionfruit
2 large eggs
2 large egg yolks
3/4 cup superfine sugar
1 stick [1/2 cup] unsalted butter

Put the seeded pulp of 10 of the passionfruit into the processor and blitz
just to loosen the seeds (so only do this insofar as it could be helpful to
you). Strain into a glass measuring cup or bowl.
Beat the eggs, egg yolks and sugar together.
Melt the butter over a low heat in a heavy-based pan, and when melted
stir in the sugar-egg mixture and the passionfruit juice, and keep cooking
gently, stirring constantly, until thickened.
Off the heat, whisk in the pulp - seeds and all - of the sole remaining passionfruit, let cool slightly, then pour into a clean jar. Use what you
need for the cake, keeping the rest in the sealed jar in the fridge.