Directions

Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment paper and lightly spray with nonstick cooking spray. Set them aside.

In a medium bowl, whisk together the cake flour, 1 1/3 cups of granulated sugar, the baking powder and the salt. Set the mixture aside.

Then, in the bowl of an electric stand mixer fitted with the whisk attachment (or using a bowl and electric hand mixer), whip 6 reserved egg whites with ½ a teaspoon of cream of tartar on moderately high speed until stiff peaks form and become shiny. Scrape the mixture into a clean bowl and set it aside.

Put the bowl back into the electric stand mixer and fit it with a paddle attachment. Then, pour in the egg yolks, Dragone® Whole Milk Ricotta Cheese, vegetable oil, fresh orange juice and orange extract. Blend the mixture on medium high until smooth, about 3 minutes, occasionally scraping down the sides and bottom of the bowl. Add the dry ingredients and mix until just incorporated and then scrape down the bowl and mix about 4 more turns of the paddle.

Remove it from the mixer and, by hand with a rubber spatula, fold in the whipped egg whites until combined, being careful not to over-fold and deflate the eggs.

Divide the batter evenly between the prepared baking pans and bake in the preheated oven for 19–25 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow them to cool in the cake pans for 10 minutes and then invert them onto wire racks to cool completely before frosting with the meringue.

While the cakes cool, make the meringue.

In a very clean and dry bowl on a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tarter until soft peaks form. Slowly add the ½ a cup of granulated sugar and pure vanilla extract to the egg whites while continuing to whip. Beat to stiff peaks.

Then, assemble the cake by turning one cake out onto a cake plate and spreading lemon curd over it. It is best to drop a large dollop in the center and spread outward with a cake knife or rubber spatula, so it doesn't get all crumbly. Leave about a 1/2-inch rim of cake uncoated. If you reserved orange zest, liberally sprinkle it over the lemon curd. Then, top with the remaining layer of the cake (top-side up) and then spread the whipped meringue over the entire cake.

Toast the meringue with a culinary torch until it’s golden brown. (Keep a close eye on the meringue to blow out any small flames.)

Serve immediately or store covered in the refrigerator. Bring it to room temperature before enjoying.