For the cake
250g dairy-free margarine (try Olé), softened
250g castor sugar
200g self-raising flour, sifted
grated zest of 2 lemons and 1 tbsp lemon juice
2 tbsp soya or almond milk
75g ground almonds
1½ tsp baking powder
For the filling
4 egg whites
300g castor sugar
home-made dairy-free lemon curd
- Heat the oven to 180°C. Beat the dairy-free spread with the sugar until pale and fluffy. Whisk in one egg at a time, alternating with 1 tbsp flour, until combined.
- Mix in the lemon zest, juice and soya or almond milk. Fold in the remaining flour, almonds and baking powder using a large metal spoon.
- Spoon the batter into a 20-cm, deep, greased and lined cake tin and bake for around 1 hr, or until a skewer comes out clean.
- Leave the cake in the tin for 5 min, then remove and transfer to a wire rack to cool. When the cake is cool, cut horizontally into equal thirds using a cake leveller or bread knife (one with a rounded tip is best).
- For the filling, put the egg whites and sugar in a bowl over a pan of simmering water and whisk on a high speed, using a hand-held electric whisk, for 10 min until the mixture is thick and glossy with stiff peaks.
- Place one layer of the sponge on a plate, spread with lemon curd, then a layer of the soft meringue. Place another layer of sponge on top, and repeat.
- Add the final layer of sponge and, using a piping bag, pipe small whirls of the soft meringue to cover the top. Using a kitchen blowtorch, lightly flame the peaks, so they colour on top.