Lemon Meringue Drizzle Cake

We couldn't let The Great British Bakeoff end without a showstopper of course! And to celebrate the Queen becoming the longest reigning monarch in British History, a stunning new cake designed by TV Chef, Dean Edwards was crowned the Nation’s official “Elizabeth Sponge” earlier this month. The announcement comes following a three month hunt by Kenwood, which saw five of Britain’s top chefs create their ideal recipes for the public to vote for their favourite. 

Cooking time: 70-80mins.  Serves: 14

Equipment needed:

·         Kenwood CHEF Sense with bowl, K-Beater and Balloon Whisk

·         Baking trays

·         One piping bag

Meringue Ingredients:

·         5 egg whites

·         300g sugar

·         1 tsp corn flour

·         1 tsp vanilla essence

·         1 tsp white wine vinegar

·         Pinch of salt

Sponge:

·         220g unsalted butter softened

·         200g caster sugar

·         280g self-raising flour

·         4 free range organic eggs beaten

·         Zest of 2 unwaxed lemons grated

·         2 tbs lemon curd

Drizzle:

·         Juice of 3 lemons

·         50g caster sugar

Frosting:

·         250g unsalted butter

·         250g cream cheese

·         200g icing sugar

·         Juice of 1 lemon

·         4-5 tbs shop bought lemon curd

Meringue Method:

1.        Using the balloon whisk in the Kenwood CHEF Sense, whisk the egg whites with a pinch of salt until you achieve soft peaks, gradually add the sugar, and finally add the vinegar, corn flour and vanilla essence.

2.        Pipe out 6-8 some small peaked rounds 2 inches in diameter onto baking trays lined with greaseproof paper then pipe 1 inch rounds until the meringue is used up.

3.        Bake in a preheated oven set at 140ºC / Gas Mark 1 for 25-30mins; turn off oven, open door and leave to cool. For a quicker version you can use shop bought meringues.

Sponge:

1.        Use the K-Beater to cream the butter and sugar, add the zest, eggs then fold in sifted flour, mix until fully combined, then fold through the curd.

2.        Divide the mixture into two greased and lined 20cm sandwich tins. Bake in a pre-heated oven set at 180ºC / Gas Mark 4 for 45-50mins.

3.        Meanwhile mix lemon juice with the sugar. Remove the sponge from the oven prick all over with a skewer; pour the lemon juice over cake straight away. Leave to cool in the tins.

4.        Use the K-Beater to cream the butter until pale and light then add in the icing sugar and continue to whisk for a few minutes, add the cream cheese and beat until incorporated. Add in the lemon juice then mix one last time.

To assemble the cake:

1.        Put one of the sponges onto a cake stand; spread with lemon curd then spread the other half with some of the frosting.

2.        Place the sponges on top of each other.

3.        Using a palette knife spread over the frosting over the top and sides.

4.        Place the larger meringues around the top of the cake to replicate a crown then completely cover the rest with the smaller meringues.

Enjoy!