New Idea Food
TIP: We used Green’s Tangy Lemon Cake with Icing Mix. Kitchen blow torches are sold at speciality kitchen stores.
Ingredients
Method
Line 10 holes in a 12-hole muffin pan (1/3 cup capacity) with 4cm-deep paper muffin cases.
Prepare cake mix according to packet directions. Reserve icing sachet for another use. Divide mixture evenly into paper cases.
Cook in a 160°C preheated oven for 20-25 mins, or until cakes are lightly golden and spring back when lightly touched in centre. Stand in pan for 5 mins. Transfer to a wire rack to cool.
Using a small, sharp knife, cut a 6cm circle from the top of each cake, about 1cm deep. Reserve cake circles for another use. Dust cake edges with icing sugar. Spoon curd evenly to the hollows in cakes (about 3 tsp in each).
Beat egg whites and sugar in small bowl of an electric mixer for 6-7 mins, until sugar is dissolved and firm peaks form, stopping to scrape down the sides of bowl occasionally. Spoon meringue into a piping fitted with a 15mm plain nozzle.
Pipe meringue over curd, as pictured, then brown with a kitchen blow torch.
