Part 1 – Sponge


  • 4oz Marg
  • 4oz caster sugar
  • 2 dessertspoon honey 
  • 2 eggs 
  • 1/2 teaspoon baking powder 
  • 2 tbsp mlk
  • 5oz Self-Raising flour


  1. Grease and flour 6 inch cake tins and preheat the oven to 180 degrees celcius
  2. add hot water to a mixing bowl to heat it up, before emptying out
  3. Add all the ingredients to the bowl and whisk on medium to high speed speed for 3 minutes until light and pale.
  4. Add the batter to the cake tin and bake for 10 minutes, until golden.

Part 2 – Lemon Italian Meringue


  • 200g of caster sugar
  • Zest of 1 large lemon
  • 50g of water
  • 100g of egg white


  1. Rub the lemon zest into the sugar
  2. Put the sugar and water into a small saucepan over a medium heat with a thermometer resting in the liquid
  3. Start to slowly whisk the egg whites either in a stand mixer or with a hand-held electric whisk until just starting to foam
  4. Heat the sugar until it reaches 121°C then slowly pour into the egg whites whilst still whisking
  5. Turn the whisk up to full speed and whisk until cooled to room temperature – the meringue is now ready to use.

Part 3 – constructing the cake

Sandwich the cake with bramble jam (or whatever jam you have to hand!) before covering in the Italian meringue. use the back of a spoon or an offset spatula to create texture in the meringue. Finish the cake off with a blowtorch and some fresh brambles or whatever fruit is in your jam.

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