Lemon Poppy Seed Sponge with Meringue Discs


Lemon poppy seed sponge with meringue discs stacked together with layers of cream and lemon curd




3 extra large egg whites, plus 6 extra-large eggs

525g (625ml) Huletts Castor Sugar



350g butter, at room temperature

350g (625ml) self-raising flour

10ml (2t) baking powder

75g (75ml) poppy seeds

zest and juice of 4 lemons



150 g (300 ml) Huletts Icing Sugar



250ml (1 cup) thick cream

250g fat-free yoghurt

150g lemon curd (store bought)


Preheat the oven to 140ºC.


  1. Line two baking sheets with greaseproof paper. On each one, trace a circle using a 23cm baking tin as your stencil.
  2. Beat the egg whites on medium speed to form soft peaks.
  3. Gradually add 150g of the castor sugar, increase the speed to high and whisk for 5-6 minutes, until you have a glossy, stiff meringue.
  4. Divide the meringue between the two baking sheets, spooning it into the drawn circles.
  5. Smooth out one of the meringue circles evenly, then by using the back of your spoon create more texture on the other one. This will be the top of your cake.
  6. Bake the meringues for 1 hour. They should be cooked through and a nice pale golden colour, but still chewy. Remove from the oven and leave to cool.


  1. Increase the oven temperature to 170ºC.
  2. Grease and line the base of two 23cm spring-form baking tins.
  3. Beat together the butter and remaining castor sugar until pale and creamy.
  4. One by one, beat in the eggs. Don’t worry if it looks like the mixture has split – it will come back together in the next step.
  5. Sift the flour and baking powder into the bowl and use a large metal spoon to fold all the ingredients together.
  6. Add the poppy seeds and all the lemon zest.
  7. Add the juice of two lemons and mix well.
  8. Divide the mixture evenly between both tins, smoothing the top on each.
  9. Bake for 30 minutes, or until done. Remove from oven and pierce both cakes all over with a skewer.


  1. Sift the icing sugar into a bowl, mix in the juice of the remaining 2 lemons until you have a thin syrup, then drizzle over the sponges. Set aside to cool.


  1. When ready to assemble the cake, whisk the cream in a bowl to soft peaks.
  2. Stir in the yoghurt and set aside.
  3. Place one of the sponges on a serving plate or cake stand, top with a third of the cream and yoghurt mixture and swirl through a couple of tablespoons of lemon curd. Even it out, and place the smooth-topped meringue on top.
  4. Repeat with half of the remaining cream and curd and the final sponge.
  5. Finish with the last of the cream and lemon curd, top with the final meringue disc.