Lemon meringue sponge slab

The classic combination of lemon and meringue come together perfectly in this sponge slab recipe. Simple yet impressive, this cake is perfect for any sweet occasion

  • 10 mins preparation
  • 25 mins cooking
  • Serves 12
  • Print
This recipe first appeared in Woman's Day.
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  • 4 eggs
  • 3/4 cup caster sugar
  • 1/3 cup boiling water
  • 10 gram butter
  • 1 cup self-raising flour
  • 1 tablespoon cornflour
Lemon cream cheese
  • 250 gram softened cream cheese
  • 2 tablespoon caster sugar
  • 300 litre tub thickened cream
  • 2 teaspoon grated lemon zest, plus extra to garnish
  • 1/3 cup lemon curd
  • 1/2 cup crushed mini meringues
  • 125 gram punnet blueberries
  • micro mint leaves


  • 1
    Preheat oven to moderate, 180°C. Grease and line a 20 x 30cm lamington pan.
  • 2
    In a large bowl, using an electric mixer, beat eggs until frothy. Gradually add caster sugar, beating until mix is thick and pale, and holds its shape – about 10 minutes. In a jug, combine boiling water and butter. Sift self-raising flour and cornflour together into a bowl.
  • 3
    Lightly fold flour mix into egg mixture, followed by water mix. Pour into pan. Bake for 20-25 minutes until sponge springs back when touched lightly. Loosen edges with a butter knife. Turn onto a wire rack to cool completely.
  • 4
    Lemon cream cheese: In a bowl, beat softened cream cheese and caster sugar together until smooth. Beat in thickened cream until thick. Fold grated lemon zest through. Spread over sponge.
  • 5
    Top with lemon curd, swirling. Sprinkle with crushed mini meringues and blueberries. Sprinkle with micro mint leaves and extra lemon zest to serve.


  • Fold flour in lightly to avoid pushing out air.