The last time I went to London was over a year ago now and I couldn’t go and not stop off at the infamous Peggy Porschen. With the stunning interior, exterior and of course the yummy cakes and biscuits. I decided to go for the Lemon, Rose and Raspberry flavour cake and I honestly couldn’t stop thinking about it and was craving it almost every day!
I did a good search online and found a recipe that I was initially nervous to try but I’ve made it SO many times that it just comes second nature to me now. It requires an Italian meringue buttercream which is tricky but you’ve just got to have faith and ride it out! Trust me!
(If you need help finding any ingredients, let me know and I’ll try to help you as much as I can as I struggled too)
For the Lemon sponge you’ll need:
- 200 g SALTED BUTTER
- 200 g CASTER SUGAR
- ZEST OF 2 UNWAXED LEMONS
- 4 MEDIUM EGGS, AT ROOM TEMPERATURE
- 200 g SELF-RAISING FLOUR
For the Lemon syrup you’ll need:
- 150 ml LEMON JUICE (I use the juice of the lemons I zested)
- 150 g CASTER SUGAR
For the Raspberry Italian Meringue Buttercream you’ll need:
- 270 g CASTER SUGAR
- 67 ml WATER
- 135 g EGG WHITES
- 330 g BUTTER
- 160 g RASPBERRY PURÉE or RASPBERRY COULIS
- RASPBERRY EXTRACT (TO TASTE)
To decorate the cake you’ll need:
- EDIBLE ROSE PETAL FRAGMENTS
- FRESH RASPBERRIES
LEMON SPONGE METHOD:
- Preheat the oven to 347°F / 175°C / Gas mark 3.
- Line three 6-inch (15 cm) sandwich tins with oil spray and greaseproof paper.
- Place the butter, caster sugar and lemon zest in an electric mixer and, using the paddle attachment, beat at a medium-high speed until pale and fluffy.
- Lightly beat the eggs in a separate bowl and with the mixer set at medium speed, slowly pour into the mixture. If it starts to curdle, add a tablespoon of flour to bring it back together.
- Once the butter, sugar and eggs are combined, add the flour with the mixer set at a low speed, until just incorporated.
- Using a rubber spatula, fold through the batter to make sure everything is well combined.
- Transfer the batter to the tins and gently spread towards the edges with a palette knife.
- The mixture should be higher around the edges of the tins than in the centre, to ensure an even bake.
- Bake for 20-25 minutes. The sponges are cooked when they spring back to the touch and the sides are coming away from the edges of the tin.
- You could also insert a clean knife into the middle of each sponge; if they are cooked, the knife will come out clean.
- While the sponges are in the oven, make the Lemon syrup.
Lemon Syrup Method:
- Place the lemon juice and sugar into a saucepan, stir well and bring to the boil. Allow
it to cool down.
- Once the sponges are baked, remove from the oven and allow them to rest for about 10 minutes.
- Brush the tops of the sponges with lemon syrup (reserving some for the assembly and storing it in the fridge overnight).
- Once just warm, run a knife all the way around the sides of the tins, remove the sponges
and leave to cool completely on a wire rack.
- Wrap the cooled sponges in cling film and leave to rest overnight at room temperature.
- This will ensure that all the moisture is sealed and the sponges firm up.
Raspberry Italian Meringue Buttercream Method:
- Put the raspberry purée/coulis in a small saucepan, bring to the boil and simmer until reduced to half and chill until cool.
- Place the sugar and water in a small saucepan over a medium-high heat and bring to a rapid
- Place the egg whites in the bowl of an electric mixer and whip at low speed, using the whisk attachment, until frothy.
- When the sugar syrup reaches 121°C (a food thermometer is essential for this part), with the mixer running, pour it directly over the meringue in a thin, steady stream.
- Take care not to pour any of the syrup onto the whisk or the sides of the bowl.
- Whip the meringue until cool to the touch; this could take several minutes.
- With the mixer running, add the butter a couple of tablespoons at a time.
- Keep beating until the buttercream is completely smooth and spreadable.
- Add a little meringue buttercream to the raspberry purée and mix until well combined.
- Gently fold into the remaining meringue buttercream and add the raspberry extract to
- If the mixture splits, whip it with an electric mixer on a high speed until smooth.
- Trim the three sponge layers, soak them with more lemon syrup and sandwich them together using some of the buttercream.
- Sprinkle the rose petal fragments between the layers, and use the buttercream to cover the top and sides of the cake.
- Pipe small rosettes of raspberry meringue buttercream around the edge and finish with fresh raspberries and a sprinkle of the rose petal fragments.
Let me know if you liked this recipe and I will be sharing more soon. If you recreate it tag me on instagram @beautybakingblogging and I’ll check it out.
See you next time,