Lemon Sponge Cake With Italian Meringue and Blackberry Puree Recipe

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Lemon Sponge Cake With Italian Meringue and Blackberry Puree
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Ingredients
14
Count
Nutrition
359
Calories
Total time
60
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 359.21 Kcal (1504 kJ)
Calories from fat 104.68 Kcal
% Daily Value*
Total Fat 11.63g 18%
Cholesterol 138.03mg 46%
Sodium 389.7mg 16%
Potassium 191.8mg 4%
Total Carbs 55.41g 18%
Sugars 36.87g 147%
Dietary Fiber 3.25g 13%
Protein 9.35g 19%
Vitamin C 7.6mg 13%
Vitamin A 0.1mg 2%
Iron 2.1mg 12%
Calcium 71.3mg 7%
Amount Per 100 g
Calories 196.52 Kcal (823 kJ)
Calories from fat 57.27 Kcal
% Daily Value*
Total Fat 6.36g 18%
Cholesterol 75.51mg 46%
Sodium 213.2mg 16%
Potassium 104.93mg 4%
Total Carbs 30.31g 18%
Sugars 20.17g 147%
Dietary Fiber 1.78g 13%
Protein 5.11g 19%
Vitamin C 4.1mg 13%
Iron 1.2mg 12%
Calcium 39mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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