I love the Great British Bake Off. I love cookery programs in general but there is something inspiring about the baking on the Bake Off and I also love the judges; Paul Hollywood and Mary Berry. As you probably know if you read this blog, I am a little bit obsessed with cookery books and I blame Mary Berry completely as the first cookery book that I ever bought was in fact Mary Berry’s Complete Cookbook and in my early years of cooking, that was my bible.
When it comes to baking itself, I do love baking and baking with the kids is a regular activity in this house but I am not overly adventurous and when I find a recipe that I like and that works, I do tend to stick to it. However, Jenny over at Mummy Mishaps and Helen at The Crazy Kitchen have decided to run a linky to coincide with the new series of the Great British Bake Off called The Great Bloggers Bake Off, so I am going to try and use this as an excuse to be a bit more adventurous and try some new recipes.
The idea of the linky is that you use the themes of each week’s program and either create something of your own or copy one of the ideas from the show. One of this weeks themes was a sandwich sponge, so I decided to try and make a Lemon Meringue Sponge Cake and although the end result is a little scruffy, it tastes amazing.
This is my recipe;
For the sponge
175g butter (softened)
175g caster sugar
175g self raising flour
3 eggs beaten
Lemon curd (enough to sandwich the two sponges together and to spread over the top of the cake)
For the meringue
175g caster sugar
3 egg whites
Firstly make the sponge. Preheat the oven to 180c
Beat the sugar into the softened butter until it is light and creamy.
Add a small amount of the flour and the egg mixture and beat into the mixture. Once it is creamy add a little more egg and flour and mix and continue until the ingredients are all mixed in to a batter.
Grease two 18cm cake tins and put a circle of greaseproof paper or baking parchment at the bottom. Divide the mixture equally between the two tins and place in the preheated oven for 18 – 20 mins or until the cake is golden brown and springy to the touch.
Once you have taken the cakes out of the oven, leave to cool and spread a good layer of lemon curd on one cake and then sandwich the two cakes together.
Turn the oven down to 150c.
In a non plastic and clean and dry bowl, whisk the three egg whites (this is much easier and quicker with an electric whisk) until they have increased in size and the mixture forms stiff peaks. (The real test is to hold the bowl upside down and if the mixture stays put, it is ready).
Have your caster sugar ready and add a small amount at a time and continue to whisk. It is important not to over whisk, so once the sugar is mixed in and the mixture looks light and glossy, it is ready to use.
Put some baking parchment on to a baking tray. I find it helps to draw a circle on the underneath so that I have a rough idea of size. Place the meringue mixture in large blobs around the circle and then put one in the middle. Use a cake skewer to form peaks in each blob.
Turn the heat down to 140c and put the meringue in the oven for one hour. At the end of the hour, leave the meringue in the oven until the oven is cold, this gives it time to dry out.
Spread another layer of lemon curd on top of the cake and then place your meringue on the top and gently push it down.