Prep
3 HRBake
1hr 30minsServes
30Difficulty
Hard About
This spectacular cake is from the theatrical imagination of our #HaveYourCake winner, Dagmar and brought to life by The Meringue Girls. With a zesty lemon sponge, lashings of buttercream and swirls of raspberry meringue kisses all created with our Golden Caster Sugar, this show-stopper will have you coming back for another slice!
For the zesty lemon sponge
Preheat oven to 180c and grease and line 3 x 7inch diameter cake tins.
Add butter and sugar to freestanding mixer (or whisk with a hand held) and cream until super pale (almost off white) and fluffy.
Add half of the egg whites and cream again until the mixture thickens up again. Scrape the sides of bowl and add remaining egg whites and mix again until mixture comes together. Don't worry if it looks like it's split at this stage - just keep going.
Add all of the remaining ingredients and fold these through by hand with a spatula until the mixture is evenly distributed and you can't see any more pockets of flour.
Divide evenly between your 3 tins and transfer to your preheated oven.
Bake for 25 minutes then test the middle of one of your cakes to see if a cocktail stick comes out clean. If not, transfer back to oven for another 5 minutes or until the stick comes out clean!
For the elderflower swiss meringue buttercream
Add some boiling water to a saucepan, transfer to hob on a low heat (so that the water is slowly bubbling). On top place a glass bowl containing your egg white and sugar (make sure the glass bowl doesn't touch the boiling water). Keep stirring (and checking your spoon) until all the crystals of sugar have dissolved. This should take about 10 minutes.
Once the sugar has completely dissolved, transfer CAREFULLY to your freestanding mixer (with the balloon whisk attachment) and whisk on top speed until the egg mixture resembles a beautiful white fluffy meringue. Whilst keeping the speed the same, add the cubes of butter one-by-one (this ensures the mixture stays a stiff peak consistency) until all mixed in and it looks a bit like whipped cream.
At this point scrape down the sides, add a few drops of Elderflower Extract then mix for a few more seconds until evenly distributed. Transfer the buttercream to a disposable piping bag with a Wilton 1D nozzle.
For the raspberry coulis
Transfer all the ingredients to a thick bottomed saucepan and bring to the boil whilst continuously stirring and squashing the raspberries with the back of a spoon. After the mixture starts boiling, keep stirring for another 5 minutes until it coats the back of a spoon. Pour into a sieve over a bowl and squash all the delicious coulis through (whilst removing all the pips!). Leave to cool.
For the candied lemon zest
Zest the lemons in long strips and add to a small saucepan of cold water. Bring to boil. Drain the lemon zest then add back to saucepan with 100ml cold water and the sugar. Bring to boil and let it simmer for about 10 minutes or until the zest goes translucent. Drain the lemon zest, add to a lined baking tray and transfer to an oven on a low heat (120c) for around 30 mins (or until the zest has dried out). Toss in a few more tablespoons of sugar.
For the raspberry meringue kisses
Preheat oven to 200c. Line a large baking tray with parchment paper. Add sugar to another baking tray lined with parchment and heat for 5 mins. Whilst sugar is heating, whisk egg whites to a stiff peak (Stop mixer once egg whites are stiff otherwise they can become overdone). Once sugar is heated through, remove from oven and start mixer again on a medium speed.
Turn oven down to 100c and keep door open to let the hot air escape. Spoon sugar into egg whites a spoon at a time, then increase mixer to high speed until meringue is at stiff peak. Fold through some freeze dried raspberries at this point if you'd like to flavour the meringue.
Turn a large disposable piping bag inside out (over the top of a wine bottle) and paint on around 5 thick strips of pink colour from the top to halfway down the bag. Turn back the right way then carefully spoon in your meringue, then squeeze the meringue to the end of bag, popping any trapped air bubbles. Cut the end off bag (around the size of a 50p piece) and pipe your meringue kisses directly onto the tray you prepared earlier. Bake for around 30 minutes or until the largest meringue can be pulled off the tray with its base intact.
To assemble
Take your 3 lemon sponges and start filling each one with rosettes of buttercream, splashes of coulis, sprinkles of candied lemon zest and whole raspberries around the edge. Add the final sponge and add all the above to the top of cake (as per the photo) as well as some meringue kisses, a pipette of coulis, some freeze dried raspberries and some fresh wild elderflower (if you can find any!).
Ingredients – 7 items
1
For the zesty lemon sponge
Butter
Unsalted, at room temperature
Fairtrade Tate & Lyle Golden Caster Sugar
Egg whites
Almonds
Ground
Self raising flour
Lemon zest
Whole milk
For the elderflower swiss meringue buttercream
Butter
Unsalted, at room temperature
Egg whites
Fairtrade Tate & Lyle Golden Caster Sugar
Elderflower cordial
For the raspberry meringue kisses
Fairtrade Tate & Lyle Golden Caster Sugar
Egg whites
For the lemon sugar syrup
Lemon juice
Fairtrade Tate & Lyle Golden Caster Sugar
For the raspberry coulis
Raspberries
Fairtrade Tate & Lyle Golden Caster Sugar
Juice of one lemon
For the candied lemon zest
Zest of one large orange
Fairtrade Tate & Lyle Golden Caster Sugar
Water
To decorate
Edible flowers
Frozen raspberries
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300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
Which manages to taste just as sweet!
A whole day dedicated to one TEA!
Yes it`s here, National Tea Day and the ideal time to share one of our favourite shortbread recipes using fragrant Earl Grey tea.
Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
It might sound odd... but anyone who`s had this slightly sour dairy knows it doesn`t taste like butter!
Just squeeze a bit of lemon juice in your standard whole or semi-skimmed if you`re ever in need.
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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Recipe in bio!
#carrotday #internationalcarrotday2024 #carrotcake #carrotcakerecipe #cakedecorating #eastercake #easterrecipe #tateandlyle #sugar #sugareducation #sugarcane #canesugar #sustainability #fairtrade #ethicalbusiness #carrotcakecupcakes
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