2 8 inch round cake pans
1 cup all-purpose flour
4 tablespoons butter, divided
3 tablespoons brown sugar
2 1/2 cups chicken broth
1 cup chopped pecans
2 egg whites, driven
2/3 cup lemon Juice
1 cup packed light brown sugar
2 teaspoons lemon zest
1 teaspoon lemon zest
2 cups miniature marshmallows
1 cup boiling water
4 cups confectioners' sugar for dusting
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
In a large bowl, beat double cream until stiff peaks form. Stir in 1 1/2 cups boiling water and 1 1/2 cups brown sugar until mixture is thickened. Make a well in middle of cream and set aside (makes a sliding top-side sandwich)
In a large glass or metal bowl, beat egg whites until frothy. Blend 3 tablespoons remaining butter and 2/3 cup lemon juice.
Return whipped cream to pan with brown sugar caramel glaze and lemon zest. Beat egg whites, lemon juice, lemon zest and 1 teaspoon lemon zest together gently. Pour mixture into prepared pans.
Bake 35 minutes in the preheated oven, or until a toothpick inserted in the cake comes out clean. Cool for 10 minutes, then turn out onto a wire rack and cool completely. Dust with confectioners' sugar before carrying out.
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