Lemon Sponge Cake With Italian Meringue and Blackberry Puree

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Butter individual tart pans.
  • Carefully rinse blackberries and pat dry. (Set aside the 12 berries for garnish).
  • 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.
  • Stir 1 tbsp sugar into puree, set aside.
  • In a large bowl, stir together flour, cake flour and salt and set aside.
  • In a medium bowl, beat egg yolks with 2 1/2 tbsp sugar until thick and lemon-coloured.
  • Stir in lemon zest and vanilla.
  • In another bowl, beat 3 egg whites along with cream of tartar to soft peaks.
  • Gradually beat in 3 tbsp sugar until stiff peaks form.
  • Quickly fold beaten egg whites into egg yolk mixture.
  • Fold in flour mixture until just combined.
  • Quickly fold in melted butter.
  • Divide mixture evenly among tart pans; gently smooth tops.
  • Place tart pans on baking sheet.
  • Bake about 15 minutes until cakes are lightly browned and set in centre.
  • Cool on wire rack, then remove from pans.
  • In small saucepan, combine 1/4 cup water and remaining 3/4 cup sugar.
  • Cook over medium heat until syrup reaches 238 F on a candy thermometer.
  • Remove from heat.
  • Beat remaining three egg whites to form soft peaks, 30 seconds to 1 minute.
  • With the mixer running at medium speed, add syrup in a slow stream.
  • Continure beating until meringue is cool and stiff peaks form, about 3 to 5 minutes.
  • Place cakes on a baking sheet.
  • 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).
  • Place cakes under the broiler until edges are golden brown, 1 to 2 minutes.
  • To serve the cakes, garnish each with a couple of blackberries and drizzle a little blackberry puree around each cake.
  • Serve immediately.
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