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    You are in: Home / Recipes / Lemon Sponge Cake With Italian Meringue and Blackberry Puree Recipe
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    Lemon Sponge Cake With Italian Meringue and Blackberry Puree

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Dreamer in Ontario's Note:

    The Toronto Star always publishes the most amazing recipes. Here's a lovely lemony berry cake. The Star got the recipe from the Los Angeles Times. You'll need 6 4-inch individual tart pans with removable bottoms.

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    Serves: 6


    individ ...

    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Butter individual tart pans.
    3. 3
      Carefully rinse blackberries and pat dry. (Set aside the 12 berries for garnish).
    4. 4
      Puree the half pint of berries in a food processor or blender until smooth, then strain the puree through a fine mesh strainer; discard seeds.
    5. 5
      Stir 1 tbsp sugar into puree, set aside.
    6. 6
      In a large bowl, stir together flour, cake flour and salt and set aside.
    7. 7
      In a medium bowl, beat egg yolks with 2 1/2 tbsp sugar until thick and lemon-coloured.
    8. 8
      Stir in lemon zest and vanilla.
    9. 9
      In another bowl, beat 3 egg whites along with cream of tartar to soft peaks.
    10. 10
      Gradually beat in 3 tbsp sugar until stiff peaks form.
    11. 11
      Quickly fold beaten egg whites into egg yolk mixture.
    12. 12
      Fold in flour mixture until just combined.
    13. 13
      Quickly fold in melted butter.
    14. 14
      Divide mixture evenly among tart pans; gently smooth tops.
    15. 15
      Place tart pans on baking sheet.
    16. 16
      Bake about 15 minutes until cakes are lightly browned and set in centre.
    17. 17
      Cool on wire rack, then remove from pans.
    18. 18
      In small saucepan, combine 1/4 cup water and remaining 3/4 cup sugar.
    19. 19
      Cook over medium heat until syrup reaches 238 F on a candy thermometer.
    20. 20
      Remove from heat.
    21. 21
      Beat remaining three egg whites to form soft peaks, 30 seconds to 1 minute.
    22. 22
      With the mixer running at medium speed, add syrup in a slow stream.
    23. 23
      Continure beating until meringue is cool and stiff peaks form, about 3 to 5 minutes.
    24. 24
      Place cakes on a baking sheet.
    25. 25
      Divide meringue evenly among cakes and spread over the top (or the meringue also can be spooned into a pastry bag with a large round tip and piped over the cakes).
    26. 26
      Place cakes under the broiler until edges are golden brown, 1 to 2 minutes.
    27. 27
      To serve the cakes, garnish each with a couple of blackberries and drizzle a little blackberry puree around each cake.
    28. 28
      Serve immediately.

    Ratings & Reviews:

    • on May 28, 2008


      When I see a recipe with this many steps in its making, I usually shy away from it, but in this case, I'm glad I didn't ~ This was FANTASTIC, & I use the past tense 'cause it's all gone! This great combo of lemon flavor with the berries couldn't be more satisfying! Thanks for sharing your recipe! [Tagged, made & reviewed in the Please Review My Recipe cooking game]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Sponge Cake With Italian Meringue and Blackberry Puree

    Serving Size: 1 (130 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 276.1
    Calories from Fat 59
    Total Fat 6.5 g
    Saturated Fat 3.2 g
    Cholesterol 115.9 mg
    Sodium 116.2 mg
    Total Carbohydrate 49.1 g
    Dietary Fiber 1.7 g
    Sugars 40.2 g
    Protein 6.2 g

    The following items or measurements are not included:


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