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Categories:
butter caster sugar vanilla lemon egg yolks egg whites flour cornflour baking powder liquid glucose buttermilk meringues fresh raspberrries
Viewed: 8 - Published at: 3 years agoIngredients
- 400 g butter, softened
- 250 g caster sugar
- 2 tsp vanilla extract
- 1 None lemon, zest only
- 3 medium egg yolks
- 6 medium egg whites
- 75 g plain flour
- 75 g cornflour
- 1 tsp baking powder
- 25 g liquid glucose
- 100 ml buttermilk, at room temperature
- 100 g small meringues, roughly crushed
- 250 g fresh raspberrries
Method
- Preheat the oven to 350°F. Grease and line the base of a 8x9 inch heart-shaped cake pan. Place 3/4 cup butter in a bowl with 1/3 cup sugar, 1 tsp vanilla extract and lemon zest. Beat together until pale and creamy, then gradually beat in the egg yolks. In a separate bowl whisk 3 of the egg whites until medium-stiff peaks, then gradually whisk in 1/3 cup of the remaining sugar. Fold into the butter-egg yolk mixture one-third at a time. Combine flour, cornstarch and baking powder, then sift dry mixture over the wet mixture. Fold gently to combine.
- Spoon the mixture into the prepared pan and gently level the surface. Bake for 25-30 mins until risen, golden and just firm to the touch. Cool in the pan for 5 mins then turn out onto a wire rack to cool completely.
- To make the frosting, place the rest of the butter and vanilla extract in a bowl and beat until very soft and creamy. Place the rest of the sugar in a pan with the corn syrup and 1/3 cup water. Heat gently until the sugar has dissolved then simmer for 10 mins until syrupy. Cool for 5 mins. Whisk the remaining egg whites in a large bowl until soft peaks form, then gradually whisk in the hot sugar syrup. Cool, then fold into the creamed butter, one spoonful at a time. Fold in the buttermilk.
- Place the cake on a serving plate and spread the frosting all over the top and sides. Press the crushed meringues around the sides of the cake and top with the raspberries.
