Torta Meringata Classica from Cipriani

serves many
Ingredients
Sponge Cake:
4 eggs
2/3 c sugar
1 tsp vanilla extract
1 c flour
Meringue:
4 egg whites at room temperature
Juice of 1/2 a lemon
1 tsp vanilla extract
1 c sugar
Assembly:
1-1/4 c heavy cream
Sugar, for garnish
Method
For the sponge cake: Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan. Separate the eggs, beating the yolk with sugar until the mixture is very thin and pale yellow. Beat in the vanilla. Beat the whites until they are stiff, but not dry. Using a rubber spatula, fold one third of the whites gently, but thoroughly, into the yolk mixture. Fold in the remaining whites. Sift the flour onto the egg mixture, one third at a time, and gently fold it in. Do not beat the batter; cut straight to the bottom of the bowl with a spatula and lift the batter up and over the flour. When the flour is incorporated, scrape the batter into the prepared pan and bake for about 26 minutes, until the cake is golden. (A toothpick inserted in the center should come out dry.) Let the cake cool briefly on a rack. Remove the cake from the pan and let it cool completely. Using a serrated knife with a long blade, slice the cake horizontally into four layers. Immediately wrap the layers separately, in plastic wrap, until you are ready to use them.
For the meringue: Don’t make the meringue topping until you are ready to assemble the cake. Be sure the egg whites are at room temperature. Put them in a medium-sized bowl and beat until frothy. Beat in the lemon juice and vanilla, and then gradually add in the sugar. Beat the meringue until it is very thick and glossy. Whip the cream until it is very stiff. Combine the meringue gently, but thoroughly, with the pastry cream. Preheat oven to 500 degrees.
To assemble: Put the bottom layer of the cake on a baking sheet and spread one third of the filling over it, leaving a half-inch margin of cake around the edges. Top with another layer of cake and another third of the filling. Repeat, then add the top layer of cake. Spread the meringue thickly over the cake with a knife or spatula. Gently press the spatula down on the meringue and lift it straight up to form decorative peaks.
To serve: Sprinkle the meringue with a little sugar and put the cake in the oven to brown the meringue ever so slightly. (This will only take two or three minutes.) Watch it carefully and remove the cake from the oven as soon as it looks ready. Carefully slide the cake onto a serving dish and chill until serving time. Enjoy!
Cipriani is located at 465 Brickell Avenue.