Monday, 28 September 2015

Lemon Meringue Cake

A show-stopper cake !!


For the meringue :
  • 300g  sugar
  • 1 tsp corn flour
  • 1 tsp vanilla essence
  • 1 tsp white wine vinegar
  • Pinch of salt
For the sponge :
  • 220g unsalted butter softened
  • 200g  caster sugar
  • 280g  self-raising flour
  • 4 large eggs beaten
  • Zest of 2 unwaxed lemons grated
  • 2 tbsp lemon curd
For the drizzle :
  • Juice of 3 lemons
  • 50g caster sugar
For the frosting :
  • 250g unsalted butter
  • 250g  cream cheese
  • 200g icing sugar
  • Juice of 1 lemon
  • 4-5 tbs shop bought lemon curd

To make the meringue:
  1. Whisk the egg whites with a pinch of salt until you achieve soft peaks, gradually add the sugar, and finally add the vinegar, corn flour and vanilla essence.
  2. Pipe out 6-8 some small peaked rounds 2in in diameter onto baking trays lined with greaseproof paper then pipe 1in rounds until the meringue is used up.
  3. Bake in a preheated oven set at 140ºC/Gas Mark 1 for 25-30 mins; turn off oven, open door and leave to cool. For a quicker version you can use shop bought meringues.
 To make the sponge:
  1. Cream the butter and sugar together, add the zest, eggs then fold in sifted flour, mix until fully combined, then fold through the curd.
  2. Divide the mixture into two greased and lined 20cm sandwich tins. Bake in a pre-heated oven set at 180C/160C for fan oven  for 40-45mins.
  3. Meanwhile mix lemon juice with the sugar. Remove the sponge from the oven prick all over with a skewer; pour the lemon juice over cake straight away. Leave to cool in the tins.
  4. Cream the butter until pale and light then add in the icing sugar and continue to whisk for a few minutes, add the cream cheese and beat until incorporated. Add in the lemon juice then mix one last time.
To assemble the cake:
  1. Put one of the sponges onto a cake stand; spread with lemon curd then spread the other half with some of the frosting.
  2. Place the sponges on top of each other.
  3. Using a palette knife spread over the frosting over the top and sides.
  4. Place the larger meringues around the top of the cake to replicate a crown then completely cover the rest with the smaller meringues.

    Saturday, 12 September 2015

    Mango sponge cake

    With a light sponge that can be topped with whipped cream and mango puree or warm custard and puree to transform it into a winter treat. 

    • 250g self raising flour
    • 1tsp bicarbonate soda
    • 1 tsp baking powder
    • 1tsp vanilla extract
    • 200g castor sugar
    • 1/2 cup vegetable oil
    • 1 cup mango purée
    • 3 large eggs
    For the topping 
    • 300ml double cream
    • 50g icing sugar
    • 60ml mango purée


    Pre-heat the oven to 150C and grease an 8 inch round deep pan.

    In a mixing bowl mix together the dry ingredients and then add all the remaining ingredients. Mix together till fully incorporated into a smooth batter. Pour the mixture into your baking tin and tap it firmly on your work surface a few times to get rid of air bubbles from the mixture.
    Bake in the oven for 50-60 minutes or till a skewer inserted comes out dry. Leave to cool completely before removing it from the tin.

    For the topping: 
    Whip the cream and icing sugar till it reaches soft peaks consistency and fold in the mango puree.
    You can either split and fill the cake or simply top with whipped mango cream and puree drizzle.