Vanilla Cake with Italian Meringue Frosting

This lovely vanilla cake with meringue frosting will impress your dinner party guests. According to one online reviewer, " This pie is very juicy and delicious, and the lemon filling was a great addition."
Preheat the oven to 350 degrees.To make the cake, lightly coat 2 (8-inch) round metal cake pans with cooking spray; line the bottom of the pans with waxed paper. Brush waxed paper with cooking spray; sprinkle each pan with 1 teaspoon flour.Weigh or lightly spoon 11 ounces (about 2 3/4 cups) of flour into dry measuring cups; smooth with a knife. Combine 11 ounces of flour, baking powder, baking soda, and 1/2 teaspoon of salt in a medium bowl, mixing well with a whisk. Mix buttermilk and low-fat milk. Combine 1 cup sugar and butter in a large bowl; beat with a mixer on medium speed until smooth. Add the canola oil and egg yolks 1 at a time, beating thoroughly after each addition. Whisk with 1 teaspoon vanilla extract. Add the flour and milk mixture alternately to the butter mixture, starting and ending with the flour mixture, and beat until smooth.Place 3 egg whites in a medium bowl; beat with a mixer on high speed until foamy, using clean, dry whisk wheels. Gradually add the remaining 2 tablespoons of sugar, whisking until stiff peaks form. Gently stir the egg white mixture into the batter. Spread the dough evenly over the prepared pans. Bake at 350 ° C for 28 minutes or until a wooden stick inserted in the middle comes out clean. Cool in tins for 10 minutes on wire racks. Loosen the edges with a knife and turn the cakes onto their coasters. Cool completely; remove the wax paper.To make the frosting, combine 2/3 cup sugar, 1/4 cup water, and a pinch of salt in a small saucepan over medium-high heat; bring to a boil, stirring, until the sugar is dissolved. Cook, without stirring, until the candy thermometer reads 240 ° (about 4 minutes). Combine the tartar and 3 egg whites in a large bowl; beat with a mixer on high speed until frothy. Gradually add the remaining 2 tablespoons of sugar, whisking on high speed until medium peaks form. Gradually pour the hot sugar syrup into the egg-white mixture, whisking first on medium and then on high speed until stiff peaks form. Whisk with 1/2 teaspoon vanilla extract.To make the filling, place the lemon curd in a medium bowl. Carefully spread 1/3 cup meringue onto the curd mass. Add another 2/3 cup meringue to the curd mixture.Place 1 cake on a plate; spread the filling over the top of the cake, leaving a 1/4-inch thick rim. Top with the remaining cake. Spread the remaining icing on the sides and top of the cake.