• Preparation Time 30 minutes plus 4 hours refrigeration
  • Baking Time 35 minutes
  • Makes 12 servings
  • Freezing Excellent

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Ingredients

  • Lemon Curd
  • 2 tsp gelatin
  • 3 tbsp each; cold water (60ºF/16ºC) and hot water (120ºF/49ºC)
  • 1 tbsp finely grated lemon rind
  • 1/2 cup lemon juice
  • 3/4 cup granulated sugar
  • 4 egg yolks
  • 3/4 cup Carnation® Regular or 2% Evaporated Milk
  • Cake
  • 3/4 cup egg whites
  • 1 cup Carnation Regular or 2% Evaporated Milk, divided
  • 2 tsp vanilla extract
  • 3 cups Robin Hood® Best for Cake and Pastry Flour
  • 1 ½ cups granulated sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • Meringue
  • 1 cup granulated sugar
  • 3/4 cup egg whites

Serving Size: 12 servings

Directions

Serving Size: 12 servings

  • Preheat oven to 350°F (180°C). Lightly grease two 8” (22 cm) round cake pans. Line bottoms with rounds of parchment paper.
  • Lemon Curd: Dissolve gelatin, in a small bowl, with cold water followed by hot water, stirring until completely dissolved. Reserve.
  • Whisk, in a medium saucepan, rind, juice, sugar and yolks. Cook over medium-low heat, whisking, until thickened. Stir in evaporated milk and gelatin mixture. Pour into bowl, cover with plastic wrap and chill for 4 hours up to 4 days.
  • Cake: Whisk together egg whites, ¼ cup (50 mL) evaporated milk and vanilla.
  • Combine, in a large bowl, flour, sugar, baking powder and salt. Using electric beaters mix in butter and remaining evaporated milk until batter is moist. Beat for 1 ½ minutes. In 3 additions, mix in egg whites until well combined and transfer to prepared pans.
  • Bake in preheated oven for 25 to 35 minutes or until a toothpick inserted in centre comes out clean. Cool in pans on rack.
  • Meringue: Whisk, in top of double boiler over medium heat, ingredients together. Cook, whisking, until sugar dissolves and mixture is warm (about 110°F/45°C). Transfer mixture to bowl and beat mixture on high for 10 minutes or until meringue is thick and shiny.
  • Assembly: Cut each cake in half horizontally. Place first layer on plate, cut side up. Spread with 1/3 of lemon curd. Repeat with remaining layers and curd. Ice sides and top of cake with prepared meringue, tapping meringue with the back of a spoon to make peaks in the meringue.

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