TURNTABLE CAKE RECIPES

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LEMON MERINGUE CAKE RECIPE | BBC GOOD FOOD



Lemon meringue cake recipe | BBC Good Food image

Take lemon meringue to a new level with this caramel-infused sponge filled with lemon curd and topped with Italian meringue

Provided by Luis Troyano

Categories     Afternoon tea, Dessert, Treat

Total Time 3 hours

Prep Time 2 hours

Cook Time 1 hours

Yield 16

Number Of Ingredients 20

75g unsalted butter , softened
225g caster sugar
zest 3 lemons
100ml lemon juice , sieved to remove any seeds and pith
3 large eggs
1 tbsp cornflour
85g caster sugar
300g unsalted butter , softened
200g caster sugar
75g light muscovado sugar
300g self-raising flour
5 medium eggs , beaten
25g cornflour
1 tsp baking powder
zest 4 lemons
1 lemon
175g caster sugar
300g caster sugar
6 medium egg whites
½ tsp cream of tartar

Steps:

  • Start by making the curd. Put all the ingredients in a saucepan and whisk together. It will look like it has curdled but don’t worry – simply put the pan over a low heat and stir constantly until it is smooth and thick enough to coat the back of a spoon. Pass the mixture through a sieve into a bowl. Leave to cool, covered with cling film. Put in the fridge until ready to use, preferably overnight.
  • For the caramel sugar syrup, heat the caster sugar in a saucepan over a medium heat until it melts and starts to caramelise. Stir until smooth and a deep golden colour. Remove from the heat and carefully pour in 50ml boiling water. It will steam and spit a little, so take care. (If the sugar hardens, pop the pan back on the heat for 1-2 mins to melt again.) Stir, pour immediately into a heatproof jug and top up with a little extra boiling water (about 10ml) so you have 100ml of liquid in total. Leave on one side to cool.
  • To make the cake, heat oven to 180C/160C fan/gas 4. Grease 3 x 20cm sandwich tins, lining the bases and sides with baking parchment.
  • In a large bowl, beat together the butter and sugars with an electric whisk until light and fluffy. Mix in 1 tbsp flour, then add the eggs, a little at a time, beating after each addition until fully combined.
  • Mix together the remaining dry ingredients, the lemon zest and 1/2 tsp salt, then fold in to the butter mixture with the caramel sugar syrup. Divide the batter between the tins and level the tops with the back of a wet spoon. Bake for 25-30 mins or until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tins for 10 mins, then turn out onto a wire rack, peeling off the parchment. Leave to cool completely.
  • Make the caramelised lemon slices while the cakes are baking. Slice the lemon into 5mm thick slices, discarding the ends. In a shallow non-stick pan, bring 350ml water and the sugar to the boil. Add the lemon slices, boil for 10 mins, then reduce the heat to a simmer for 20-25 mins until the liquid has evaporated and the slices have caramelised. Remove from the pan and put on a non-stick A silicone mat or baking parchment to cool.
  • To assemble the cake. Place a sponge the right way up on a cake board or presentation plate. Top with an even layer of curd but don’t go right to the edge, leave about 1cm uncovered. Gently put the next sponge on top and repeat the process, putting the last sponge upside down on top.
  • To make the Italian meringue, put the sugar and 175ml water in a saucepan and B bring to a rolling boil over a high heat. Continue to boil until it reaches 115C on a sugar thermometer. Meanwhile, put the egg whites and cream of tartar in a large mixing bowl (a tabletop mixer is ideal if you have one). Whisk the egg whites to soft peaks (when lifting the whisk out, the peaks should slowly vanish back into the mixture). Whisk the egg whites at high speed and very slowly trickle in the hot syrup. The meringue will C begin to thicken and go glossy after about 10 mins. Continue to whisk until it is still just warm. Use the meringue immediately, as it is easier to work with while warm.
  • Using a palette knife, spread a thin layer of meringue around the side of the cake to level and square it up, then spread an even layer about 3mm thick on the top of the cake (see step-by-step for guidance). Put the remaining meringue in a large piping bag fitted with a small star nozzle and pipe vertical columns up the side of the cake, level with the top. Finally, pipe small meringue stars on the top of the columns. It’s easier to do this with the cake on a turntable.
  • Brown the meringue using a kitchen blowtorch. Finally, cut the caramelised lemon slices in half and use to decorate the top of the cake. Will keep for 3 days in the fridge.

Nutrition Facts : Calories 557 calories, FatContent 22 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 83 grams carbohydrates, SugarContent 67 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.6 milligram of sodium

CHOCOLATE DRIP CAKE RECIPE - BBC FOOD



Chocolate drip cake recipe - BBC Food image

This chocolate drip cake is the ultimate birthday treat for chocolate fans. For this recipe you will need four 20cm/8in sandwich cake tins (approximately 4cm/1.5in deep), a 20cm/8in and a 30cm/12in cake board, two non-slip cake mats trimmed to about 18cm/7in and 25cm/10in diameter, a cake side scraper and a medium piping bag with a large star-shaped nozzle.

Provided by Chris Murphy

Prep Time 2 hours

Cook Time 1 hours

Yield Serves 12-18

Number Of Ingredients 21

400g/14oz plain flour, plus extra for dusting the tins
4½ tbsp cocoa powder
1½ tsp baking powder
1½ tsp baking soda
180g/6oz dark chocolate, broken into pieces
270ml/½ pint milk
300g/10½oz dark soft brown sugar
180g/6oz salted butter, at room temperature, plus extra for greasing the tins)
300g/10½oz caster sugar
6 large free-range eggs, beaten
375g/13oz dark chocolate, broken into pieces
375g/13oz double cream
250g/9oz salted butter, at room temperature
500g/1lb 2oz icing sugar
3 tbsp vanilla extract
184g/6½oz dark chocolate, broken into pieces
40g/1½oz salted butter
24g/1oz golden syrup
24g/1oz sunflower oil
100g/3½oz dark chocolate, broken into shards
Edible gold lustre dust, for dusting the dark chocolate shards

Steps:

  • Preheat the oven to 170C/150C Fan/Gas 3. Grease and line 4 x 20cm/8in sandwich cake tins with baking paper. Dust the tins with flour, then shake out the excess.
  • Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl.
  • Bring the chocolate, milk and dark brown sugar to the boil in a heavy-bottomed pan, stirring occasionally, then remove from the heat.
  • Beat the butter and caster sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Turn the mixer to low speed and gradually add the eggs until well combined. Add half of the flour mixture, mix until just combined, then add the rest of the flour mixture. Whilst the chocolate mixture is still hot, carefully add it to the cake batter. Mix until everything is combined and uniform, but do not overmix.
  • Divide the cake batter between the 4 cake tins, filling each tin up to three quarters full. Place the tins in the centre of the oven and bake for about 30-40 minutes, turning after 20 minutes so they colour evenly. Once baked, remove the cakes from the oven, cool on a wire rack, then wrap in cling film and store in the fridge.
  • To make the chocolate buttercream, put the chocolate into a heatproof bowl. Bring the cream to the boil over a medium heat, stirring regularly, then pour the cream over the chocolate and let it stand for a couple of minutes. Stir the ganache briskly until incorporated. If some of the chocolate hasn’t melted, you can heat it for 10 seconds at a time in a microwave.
  • Place the salted butter in the bowl of a stand mixer. Sift the icing sugar on top, bring the mixture together at a low speed, then beat at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract, beat to combine, then pour the chocolate ganache into the buttercream and beat until combined.
  • Remove the cakes from the fridge and trim the tops so they are flat. Place the 18cm/7in non-slip mat on a turntable and put the 20cm/8in cake board on top. Put a dab of buttercream on the cake board and place one of the sponges on top. Spread a 1cm/½in thick layer of buttercream on the top of the sponge. Place the next sponge on top and repeat this process until you have assembled the 4 sponges on top of one another with 3 layers of buttercream in between. The final top sponge should have the base facing upward. Gently press the top of the stack to ensure the cake is level and free of air bubbles. Place in the fridge for 10 minutes.
  • Using a knife or a cheese grater, trim the sides of the cake to within a few millimetres of the cake board it’s sitting on. Put 2 spoons of the buttercream on the top of the cake, then spread the buttercream towards the edges and down the sides with a palette knife. Scrape of any excess. This layer should be very thin, almost translucent in parts. Return the cake to the fridge for 10 minutes.
  • Put the 25cm/10in non-slip mat on the turntable and place the 30cm/12in cake board on top, along with the cake. Place all but 6 tablespoons of the buttercream on top of the cake. Gently rock the palette knife back and forth to disperse the buttercream and turn the turntable in the opposite direction to that which you are spreading. Spread the buttercream evenly over the top and down the sides of the cake.
  • Scrape the excess buttercream off the sides of the cake using the side scraper. Turn the turntable in a fluid motion while ensuring you keep the blade at a 45° against the side of the cake with your other hand. Repeat until you have a nice smooth finish. Using your palette knife, carefully brush any excess buttercream that’s gathered at the rim of the cake towards the centre, aiming all the time for sharp edges, straight sides and a flat top. If the buttercream has ‘torn’ in places, dip your palette knife in hot water and use that to smooth over any imperfections. Put the cake back in the fridge for 10 minutes, or until you’re ready for the next stage.
  • To make the chocolate drip, place the chocolate and butter in a heatproof bowl. Heat in the microwave for 10 seconds at a time, stirring each time, until melted. Stir in the golden syrup and add half the sunflower oil – if the mixture isn’t ‘drippy’ enough, add the remaining oil and mix until incorporated. Pour into a squeezy bottle or piping bag.
  • Let the cake stand at room temperature until it’s cool but not cold. The chocolate drip needs to be just warm, not hot. Squeeze the bottle over the rim of the cake to get varying length drips. Pour the remaining drip mixture in the centre of the top of the cake and spread with a palette knife so it meets the rim. Leave to set.
  • Either spray or brush the dark chocolate shards with the gold lustre. Fit a piping bag with a star nozzle and fill with the remaining buttercream. Pipe 6 swirls on top of the cake and sit the chocolates on top.

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