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Mandarin and lemon meringue layer cake

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  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Vegetarian

Take dessert to the next level with this zesty mandarin and lemon meringue layer cake. It's moist and tangy - the perfect citrus show-stopper.

  • Serves16
  • Cook time55 minutes
  • Prep time30 minutes, + Chilling and cooling time
Mandarin and lemon meringue cake with two layers


  • 250g butter, softened
  • 1 cup (220g) caster sugar
  • 1 tbs finely grated mandarin rind
  • 2 tsp finely grated lemon rind
  • 4 Coles Australian Free Range Eggs
  • 1 3/4 cups (260g) self-raising flour
  • 1/3 cup (80g) sour cream
  • 600ml thickened cream
  • Mandarin slices, to decorate

Citrus curd

  • 100g butter, chopped
  • 1 cup (220g) caster sugar
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1 tbs finely grated mandarin rind
  • 2 tsp finely grated lemon rind
  • 1/4 cup (60ml) mandarin juice
  • 1/4 cup (60ml) lemon juice


  • 4 Coles Australian Free Range Egg whites
  • 1 cup (220g) caster sugar

Nutritional information

Per Serve: Energy: 21800kJ/522 Cals (25%), Protein: 6g (12%), Fat: 35g (50%), Sat fat: 22g (92%), Carb: 47g (15%), Sugar: 36g (40%), Fibre: 1g (3%), Sodium: 306mg (15%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the citrus curd, combine the butter, sugar, egg, mandarin rind, lemon rind, mandarin juice and lemon juice in a medium saucepan over medium heat. Cook, stirring constantly, for 5-7 mins or until the mixture boils and thickens. Strain through a fine sieve into a heatproof bowl. Cover with plastic wrap. Place in the fridge for 2 hours to chill.
  2. Step 2

    Meanwhile, preheat oven to 180°C. Grease two 22cm (base measurement) springform pans and line with 2 layers of baking paper. Use an electric mixer to beat the butter, sugar, mandarin rind and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in flour and sour cream. Divide mixture evenly among prepared pans and smooth the surface.
  3. Step 3

    To make the meringue, use a clean electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until sugar dissolves and meringue is glossy. Spoon evenly over cake mixture in pans. Smooth the surface. Bake for 40-45 mins or until a skewer inserted in the centres comes out clean. Set aside for 15 mins before transferring to a wire rack to cool.
  4. Step 4

    Use a clean electric mixer to whisk thickened cream in a bowl until soft peaks form. Add a little citrus curd and gently marble. Place 1 cake on a plate. Spoon half the cream mixture over the cake. Top with remaining cake. Decorate with remaining cream mixture, remaining citrus curd and the mandarin slices.