Yellow Cake with Lemon Curd and Meringue Icing (dried eggs)

Yellow Cake with Lemon Curd and Meringue Icing (dried eggs)

View liquid egg formulation

Yield: 1 Cake (3 layers)

Part 1 - Yellow Cake

Ingredients Percent (%) Grams Volume
Yellow cake mix 65.00 910.00 7 1/4 cup
Water (Part 1) 22.50 315.00 11 fl. oz.
Whole egg, dried 5.00 70.00 3/4 cup
Water (Part 2) 7.50 105.00 3.5 fl. oz.
Total 100.00 1400.00

 Method of Production:

  1. Prepare 3, 8-inch round cake pans by spraying with nonstick pan spray and lining the bottoms with 8-inch parchment paper rounds; spray the paper with nonstick pan spray and set aside.
  2. In a standing mixer fitted with paddle attachment, mix cake mix, water (Part 1) and dried whole eggs on low speed for 1 minute.
  3. Scrape the bowl with a rubber spatula; continue mixing for 1 minute 30 seconds on medium speed
  4. Scrape the bowl; continue mixing for 2 minutes on medium speed.
  5. Add water (Part 2) and mix on low speed for 1 minute.
  6. Scrape the bowl; continue mixing for 2 minutes on medium speed.
  7. Portion 450 grams of batter into each prepared 8-inch pan; level the batter with a spatula.
  8. Lightly tap the pan on the counter 3 times to release any large air bubbles.
  9. Bake at 275° F in conventional oven for 40 minutes, rotating halfway through, until a toothpick inserted comes out clean or until internal temperature registers 205°-210° F.
  10. Cool cakes for at least 10 minutes before removing from pan. Move cakes to a wire rack to cool completely before continuing with the cake assembly.


Part 2 - Lemon Curd

Ingredients Percent (%) Grams Volume
Sugar, granulated 27.77 111.08 1/2 cup
Corn starch 3.02 12.06 1 tbsp. plus 2 tsp.
Lemon Juice 25.03 100.12 3.4 fl. oz.
Salt 0.10 0.40 dash
Whole egg, dried 8.43 33.73 1/2 cup
Egg yolks, dried 0.81 3.26 2 1/2 tsp.
Water 26.29 105.14 3.75 fl. oz.
Butter, unsalted 8.55 34.21 2 tbsp.
Total 100.00 400.00

  Method of Production:

  1. In a small bowl, whisk together the sugar, corn starch and salt.
  2. In a non-reactive saucepan, blend with lemon juice and sugar mixture.
  3. Cook until the mixture reaches a full boil, thickens and turns translucent; the starch should be fully gelatinized.
  4. Add the whole eggs, egg yolks and water while whisking constantly; cook over medium heat until the curd thickens completely.
  5. Remove from the heat; whisk in the butter until thoroughly combined.
  6. Strain through a fine mesh strainer to remove any bits of egg.
  7. Transfer the curd to containers and press a layer of plastic wrap against the surface to prevent a skin from forming and allow to cool; refrigerate until ready to use.

Part 3 - Meringue Icing

Ingredients Percent (%) Grams Volume
Sugar, granulated (Part 1) 47.11 211.99 1 cup + 1 tbsp.
Corn syrup, light 5.35 24.09 1 fl. oz.
Water (Part 1) 6.42 28.91 2 3/4 tbsp.
Egg whites, high whip, dried 4.24 19.08 4.75 fl. oz.
Water (Part 2) 31.09 139.91 2 tbsp.
Sugar, granulated (Part 2) 5.35 24.09 1/2 tsp.
Vanilla extract 0.44 1.93
Total 100.00 450.00

Method of Production

  1. In a small sauce pot, combine sugar (Part 1), corn syrup and water; bring to a boil.
  2. Cook without stirring until the syrup reaches 230° F.
  3. While the syrup is cooking, prepare the egg whites: in a standing mixer fitted with a whisk attachment, mix the dried egg whites and water; allow to sit for 5 minutes and then whip until soft peaks form, then gradually add in sugar (Part 2).
  4. With the mixer running on medium low speed, slowly add the hot sugar syrup to the egg whites in a steady stream, then add the vanilla.
  5. Turn the mixer up to high and whip for 7 minutes until the bowl is cool to the touch and the meringue is fluffy and glossy.
  6. Keep refrigerated until ready to use.



Ingredients Percent (%) Grams Volume
Part 1- Yellow Cake 54.55 900.00
Part 2- Lemon Curd 21.21 350.00
Part 3- Meringue Icing 24.24 400.00
Total 100.00 1650.00


  1. Place a cardboard cake round on a cake stand.
  2. With a serrated knife, trim the tops of the cooled cakes to level them.
  3. Place one cake layer on the cardboard cake round and spread 175 grams of lemon curd. Repeat with another cake and lemon curd, then place the third cake layer on top.
  4. Frost the outside of the filled cake with 400 grams of meringue icing; spread to coat evenly.
  5. Decorate as desired and serve immediately.
  6. May be stored at room temperature for up to 2 hours or refrigerated for 24 hours.


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