Description
This elegant Mediterranean-inspired dessert features a light-as-air g noise sponge layered with silky Italian meringue buttercream and finished with a classic feathered fondant. With its vibrant trio of lemon, raspberry, and vanilla, it offers a professional bakery-style experience that is perfect for sophisticated afternoon tea.
Ingredients
- 4 large eggs (for sponge)
- 125g caster sugar
- 125g plain flour
- 50g unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 tsp natural raspberry flavoring
- Pink and yellow food coloring gels
- Grated zest of 1 lemon
- 200g caster sugar (for buttercream)
- 60ml water
- 3 large egg whites
- 250g unsalted butter, softened
- 300g fondant icing sugar
Instructions
- Prepare a 33x25cm tin by dividing it into three equal sections using foiled parchment and brush with melted butter; pre-heat oven to 190 C (170 C fan).
- Whisk eggs and sugar over a pan of simmering water until the sugar dissolves and the mixture reaches 43 C (109 F).
- Transfer to a stand mixer and whisk on high speed until thick, pale, and a ribbon trail forms when the whisk is lifted.
- Divide the egg mixture into three bowls by weight; prepare three portions of flour and three portions of melted butter flavored with vanilla, raspberry/pink gel, and lemon zest/yellow gel respectively.
- Gently fold the flour and flavored butter into each egg portion using a large metal spoon, being careful not to deflate the batter.
- Pour the three batters into their respective tin sections and bake for 12 15 minutes until springy; cool completely on a wire rack.
- Boil 200g sugar and water to 121 C (250 F), then slowly stream into whisked egg whites while mixing to create a glossy Italian meringue.
- Once the meringue has cooled, whisk softened butter into the mixture a tablespoon at a time until a smooth, thick buttercream forms.
- Trim and stack the sponges (vanilla base, then raspberry, then lemon) with thin layers of buttercream spread between each.
- Top with white fondant icing mixed with water, pipe thin pink stripes across the width, and use a cocktail stick to create a feathered pattern before slicing into six pieces.
Notes
To ensure the cleanest slices, always use a serrated knife dipped in hot water and wiped dry between every cut. For the best sponge volume, make sure your mixing bowl is completely free of any grease before whisking the eggs, and fold the flour in very gently using a figure-eight motion to preserve the air bubbles.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean