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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Maybe fetch a bib before you click this next link. Because mouth watering is guaranteed!
Beautiful, quick desserts that look great without any baking required... (Recipe links in bio.)
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Things like these personalised fondant cupcake decorations - an ideal way to turn your baking gifts up a notch.
Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!
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Whenever you`re in London, make sure you pay a visit...
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#TrustedByTheBest
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As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!
What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you...
Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
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We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we`d introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it`s like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
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