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 Blueberry Meringue Cake

Blueberry Meringue Cake

The beauty of this cake is the sponge and meringue cook at the same time. It's a really great recipe which impresses every time. Cook 40-45 minutes Ingredients Sponge Cake 150g softened butter 250g caster sugar 3 eggs 165g natural yogurt ½ tsp vanilla paste 200g self raising flour 80g blueberries Meringue 3 egg whites 135g caster sugar pinch of cream of tartar Topping 100ml double cream 250g mascarpone 75g lemon curd 170g blueberries Method 1. Grease and line a 22cm deep cake tin. Pre-heat your oven to 180°C. 2. Whisk the butter and sugar together, until the sugar has dissolved and the mixture is light and fluffy. Add the eggs one at a time and beat until combined. Add the yogurt and vanilla and mix thoroughly. Add the flour and fold in until thoroughly incorporated. Pour into a prepared tin. Scatter the blueberries over the sponge. 3. Place the egg whites into a large bowl. Add a pinch of cream of tartare and whisk until stiff. Add the sugar a spoonful at a time and whisk well after each addition. Once all the sugar is incorporated you should have a thick glossy meringue. Spread this over the sponge leaving a 1cm gap around the edge, allowing for the meringue to spread when baked. 4. Bake for 40-45 minutes, insert a skewer and check if the sponge is cooked. If not return to the oven for a few minutes more. Remove from the oven and cool in the tin for a few minutes then place on a wire rack. 5. Make the topping by whisking the double cream until thick. Mix with the mascarpone. Stir the lemon curd through the cream. 6. Place the cooled cake onto a cake stand or serving plate. Spread the lemon cream on top of the meringue and scatter over the blueberries.

 Blueberry Meringue Cake

Blueberry Meringue Cake

The beauty of this cake is the sponge and meringue cook at the same time. It's a really great recipe which impresses every time. Cook 40-45 minutes Ingredients Sponge Cake 150g softened butter 250g caster sugar 3 eggs 165g natural yogurt ½ tsp vanilla paste 200g self raising flour 80g blueberries Meringue 3 egg whites 135g caster sugar pinch of cream of tartar Topping 100ml double cream 250g mascarpone 75g lemon curd 170g blueberries Method 1. Grease and line a 22cm deep cake tin. Pre-heat your oven to 180°C. 2. Whisk the butter and sugar together, until the sugar has dissolved and the mixture is light and fluffy. Add the eggs one at a time and beat until combined. Add the yogurt and vanilla and mix thoroughly. Add the flour and fold in until thoroughly incorporated. Pour into a prepared tin. Scatter the blueberries over the sponge. 3. Place the egg whites into a large bowl. Add a pinch of cream of tartare and whisk until stiff. Add the sugar a spoonful at a time and whisk well after each addition. Once all the sugar is incorporated you should have a thick glossy meringue. Spread this over the sponge leaving a 1cm gap around the edge, allowing for the meringue to spread when baked. 4. Bake for 40-45 minutes, insert a skewer and check if the sponge is cooked. If not return to the oven for a few minutes more. Remove from the oven and cool in the tin for a few minutes then place on a wire rack. 5. Make the topping by whisking the double cream until thick. Mix with the mascarpone. Stir the lemon curd through the cream. 6. Place the cooled cake onto a cake stand or serving plate. Spread the lemon cream on top of the meringue and scatter over the blueberries.

 Blueberry Meringue Cake

Blueberry Meringue Cake

The beauty of this cake is the sponge and meringue cook at the same time. It's a really great recipe which impresses every time. Cook 40-45 minutes Ingredients Sponge Cake 150g softened butter 250g caster sugar 3 eggs 165g natural yogurt ½ tsp vanilla paste 200g self raising flour 80g blueberries Meringue 3 egg whites 135g caster sugar pinch of cream of tartar Topping 100ml double cream 250g mascarpone 75g lemon curd 170g blueberries Method 1. Grease and line a 22cm deep cake tin. Pre-heat your oven to 180°C. 2. Whisk the butter and sugar together, until the sugar has dissolved and the mixture is light and fluffy. Add the eggs one at a time and beat until combined. Add the yogurt and vanilla and mix thoroughly. Add the flour and fold in until thoroughly incorporated. Pour into a prepared tin. Scatter the blueberries over the sponge. 3. Place the egg whites into a large bowl. Add a pinch of cream of tartare and whisk until stiff. Add the sugar a spoonful at a time and whisk well after each addition. Once all the sugar is incorporated you should have a thick glossy meringue. Spread this over the sponge leaving a 1cm gap around the edge, allowing for the meringue to spread when baked. 4. Bake for 40-45 minutes, insert a skewer and check if the sponge is cooked. If not return to the oven for a few minutes more. Remove from the oven and cool in the tin for a few minutes then place on a wire rack. 5. Make the topping by whisking the double cream until thick. Mix with the mascarpone. Stir the lemon curd through the cream. 6. Place the cooled cake onto a cake stand or serving plate. Spread the lemon cream on top of the meringue and scatter over the blueberries.

 Blueberry Meringue Cake

Blueberry Meringue Cake

The beauty of this cake is the sponge and meringue cook at the same time. It's a really great recipe which impresses every time. Cook 40-45 minutes Ingredients Sponge Cake 150g softened butter 250g caster sugar 3 eggs 165g natural yogurt ½ tsp vanilla paste 200g self raising flour 80g blueberries Meringue 3 egg whites 135g caster sugar pinch of cream of tartar Topping 100ml double cream 250g mascarpone 75g lemon curd 170g blueberries Method 1. Grease and line a 22cm deep cake tin. Pre-heat your oven to 180°C. 2. Whisk the butter and sugar together, until the sugar has dissolved and the mixture is light and fluffy. Add the eggs one at a time and beat until combined. Add the yogurt and vanilla and mix thoroughly. Add the flour and fold in until thoroughly incorporated. Pour into a prepared tin. Scatter the blueberries over the sponge. 3. Place the egg whites into a large bowl. Add a pinch of cream of tartare and whisk until stiff. Add the sugar a spoonful at a time and whisk well after each addition. Once all the sugar is incorporated you should have a thick glossy meringue. Spread this over the sponge leaving a 1cm gap around the edge, allowing for the meringue to spread when baked. 4. Bake for 40-45 minutes, insert a skewer and check if the sponge is cooked. If not return to the oven for a few minutes more. Remove from the oven and cool in the tin for a few minutes then place on a wire rack. 5. Make the topping by whisking the double cream until thick. Mix with the mascarpone. Stir the lemon curd through the cream. 6. Place the cooled cake onto a cake stand or serving plate. Spread the lemon cream on top of the meringue and scatter over the blueberries.

 Blueberry Meringue Cake

Blueberry Meringue Cake

The beauty of this cake is the sponge and meringue cook at the same time. It's a really great recipe which impresses every time. Cook 40-45 minutes Ingredients Sponge Cake 150g softened butter 250g caster sugar 3 eggs 165g natural yogurt ½ tsp vanilla paste 200g self raising flour 80g blueberries Meringue 3 egg whites 135g caster sugar pinch of cream of tartar Topping 100ml double cream 250g mascarpone 75g lemon curd 170g blueberries Method 1. Grease and line a 22cm deep cake tin. Pre-heat your oven to 180°C. 2. Whisk the butter and sugar together, until the sugar has dissolved and the mixture is light and fluffy. Add the eggs one at a time and beat until combined. Add the yogurt and vanilla and mix thoroughly. Add the flour and fold in until thoroughly incorporated. Pour into a prepared tin. Scatter the blueberries over the sponge. 3. Place the egg whites into a large bowl. Add a pinch of cream of tartare and whisk until stiff. Add the sugar a spoonful at a time and whisk well after each addition. Once all the sugar is incorporated you should have a thick glossy meringue. Spread this over the sponge leaving a 1cm gap around the edge, allowing for the meringue to spread when baked. 4. Bake for 40-45 minutes, insert a skewer and check if the sponge is cooked. If not return to the oven for a few minutes more. Remove from the oven and cool in the tin for a few minutes then place on a wire rack. 5. Make the topping by whisking the double cream until thick. Mix with the mascarpone. Stir the lemon curd through the cream. 6. Place the cooled cake onto a cake stand or serving plate. Spread the lemon cream on top of the meringue and scatter over the blueberries.

 Blueberry Meringue Cake

Blueberry Meringue Cake

The beauty of this cake is the sponge and meringue cook at the same time. It's a really great recipe which impresses every time. Cook 40-45 minutes Ingredients Sponge Cake 150g softened butter 250g caster sugar 3 eggs 165g natural yogurt ½ tsp vanilla paste 200g self raising flour 80g blueberries Meringue 3 egg whites 135g caster sugar pinch of cream of tartar Topping 100ml double cream 250g mascarpone 75g lemon curd 170g blueberries Method 1. Grease and line a 22cm deep cake tin. Pre-heat your oven to 180°C. 2. Whisk the butter and sugar together, until the sugar has dissolved and the mixture is light and fluffy. Add the eggs one at a time and beat until combined. Add the yogurt and vanilla and mix thoroughly. Add the flour and fold in until thoroughly incorporated. Pour into a prepared tin. Scatter the blueberries over the sponge. 3. Place the egg whites into a large bowl. Add a pinch of cream of tartare and whisk until stiff. Add the sugar a spoonful at a time and whisk well after each addition. Once all the sugar is incorporated you should have a thick glossy meringue. Spread this over the sponge leaving a 1cm gap around the edge, allowing for the meringue to spread when baked. 4. Bake for 40-45 minutes, insert a skewer and check if the sponge is cooked. If not return to the oven for a few minutes more. Remove from the oven and cool in the tin for a few minutes then place on a wire rack. 5. Make the topping by whisking the double cream until thick. Mix with the mascarpone. Stir the lemon curd through the cream. 6. Place the cooled cake onto a cake stand or serving plate. Spread the lemon cream on top of the meringue and scatter over the blueberries.

 Blueberry Meringue Cake

Blueberry Meringue Cake

The beauty of this cake is the sponge and meringue cook at the same time. It's a really great recipe which impresses every time. Cook 40-45 minutes Ingredients Sponge Cake 150g softened butter 250g caster sugar 3 eggs 165g natural yogurt ½ tsp vanilla paste 200g self raising flour 80g blueberries Meringue 3 egg whites 135g caster sugar pinch of cream of tartar Topping 100ml double cream 250g mascarpone 75g lemon curd 170g blueberries Method 1. Grease and line a 22cm deep cake tin. Pre-heat your oven to 180°C. 2. Whisk the butter and sugar together, until the sugar has dissolved and the mixture is light and fluffy. Add the eggs one at a time and beat until combined. Add the yogurt and vanilla and mix thoroughly. Add the flour and fold in until thoroughly incorporated. Pour into a prepared tin. Scatter the blueberries over the sponge. 3. Place the egg whites into a large bowl. Add a pinch of cream of tartare and whisk until stiff. Add the sugar a spoonful at a time and whisk well after each addition. Once all the sugar is incorporated you should have a thick glossy meringue. Spread this over the sponge leaving a 1cm gap around the edge, allowing for the meringue to spread when baked. 4. Bake for 40-45 minutes, insert a skewer and check if the sponge is cooked. If not return to the oven for a few minutes more. Remove from the oven and cool in the tin for a few minutes then place on a wire rack. 5. Make the topping by whisking the double cream until thick. Mix with the mascarpone. Stir the lemon curd through the cream. 6. Place the cooled cake onto a cake stand or serving plate. Spread the lemon cream on top of the meringue and scatter over the blueberries.