WHAT YOU NEED

To make the sponge
Ingredients
Canola spray, for greasing
1015g egg whites
14.5g cream of tartar
400g caster sugar (A)
1104g self-raising flour
9.5g table salt
12g baking powder
320g caster sugar (B)
320g egg yolks
640g water, room temperature
320g vegetable oil
1 free range egg

To make the yuzu curd
Ingredients
75g yuzu juice
75g lemon juice
160g egg yolk
60g caster sugar
2g table salt
200g butter diced to 1cm squares

To make the whipped cream

300g thickened cream
30g caster sugar
2.8g gelatine Powder boomed in 10g water.
5g Vanilla extract

To make the Italian meringue
200g caster sugar
30g water
180g egg whites

To make the sponge
Preheat oven to 160c

Prepare a 27cm x 47cm cake pan, Lightly grease and line the sides with baking paper, 1cm above the sides of the metal frame.

Add the egg whites and cream of tartar into a stand mixer and mix until soft peaks. Measure sugar (A) into a large measuring jug. Once soft peaks are achieved, slowly sprinkle in half of the sugar and whisk for approximately 1 minute until combined. Slowly sprinkle in remaining half of sugar (A) and whisk for approximately 5 minutes until firm peaks.

In a large stainless-steel bowl, combine flour, salt, baking powder and sugar (B). Sift three times through a fine drum sieve finishing into an extra large stainless-steel bowl and set aside on the bench.

Combine egg yolk, water and oil together.

Add the egg yolk mixture to the flour mixture and gently whisk to combine without over working the batter. In four stages, fold the whisked egg whites into the batter until combined, scraping the base of the bowl to ensure the mixture is even in colour.

Pour the sponge batter into the prepared tin. Smooth the top of the batter with a spatula and tap on the bench a few times.

Place in the oven and turn down to 150°C and bake for approximately 50 minutes until an inserted skewer comes out clean.

Once sponge is cooked, place tray on a large wire rack and set aside on the bench to cool.

To make the yuzu curd
Place yuzu juice, lemon juice, egg yolk, caster sugar and salt into the canister of a the thermomix bowl. Blend for approximately 20 seconds until combined.

Add on the butterfly attachment. Blend for 10 minutes at 80°C on speed 3

After 10 minutes, remove the lid cap and blend for approximately 10 minutes with no heat on speed 2 until curd temperature is 50°C.

Once cool, add diced butter one cube at a time, until combined and cooled to 30°C. Pour into a container and store in the fridge.

To make the whipped cream
Add everything except the gelation to a stand mixer bowl.

Whisk till soft peaks and rain in the gelatine liquid which has been heated in the microwave for 20 seconds.

Continue to mix till hard peaks form.

Assembly
Trim the cake off so it’s an even rectangle. Slice down the centre of the cake horizontally, spat the sides. Place on a baking tray and spread one side with the curd and add into the freezer to set.
Once the curd it set frozen take it out and do the same with the cream and then add the sponge on top and place on freezer to set again.

After a few hours remove from freezer and cut the cakes down into squares, and place in the fridge.

To make the Italian meringue
In a medium saucepan, combine sugar and water and stir over low heat to dissolve. Bring to the boil over high heat. Continue to boil until syrup reaches 120°C.
Place egg whites in the bowl of a stand mixer fitted with the whisk attachment, When the syrup is at 110°C, whisk the egg whites on high speed until soft peaks.

When syrup reaches 120°C, reduce egg whites to medium speed and, while whisking, gradually pour syrup into the stand mixer bowl in a thin and steady stream. Increase to high speed and whisk until meringue consistency and temperature drops to room temperature. Set aside on the bench.

Dip each lamington in the meringue, and blowtorch and serve