Serves 25
adjust servings:
Tick the ingredients you need to add your shopping list.
For the sponge:
For the Swiss meringue buttercream:
For the filling:
For the meringue:
To decorate:
- Preheat the oven 180°C/160°C fan/ gas mark 4 and line three 20cm tins with parchment paper.
- In a large bowl, beat together the butter and the sugar until the mixture is light and uffy. Add the eggs one at a time, beating well after each addition.
- Fold in the our, baking powder and milk until just combined.
- Divide the mixture evenly amongst the tins and bake for 25-30 minutes or until a skewer is inserted and comes out clean. Allow the sponges to cool completely.
- For the Swiss meringue buttercream, place a bowl over a pot of simmering water. Add the egg whites and sugar and whisk until all of the sugar has dissolved and is no longer grainy. Remove from the heat.
- Transfer into a free-standing mixer and whisk for about 10 minutes or until completely cool.
- Once cool, add the softened unsalted butter little by little while the mixer is on. Add the vanilla extract and whisk again.
- Place the rst sponge layer on a cake stand or serving plate.
- Spread over some of the buttercream and top with chopped tea cakes and a drizzle of melted chocolate. Place the next sponge on top. Continue to stack and ll each of the sponges. Place the cake in the fridge until the meringue is ready.
- For the meringue, put the sugar and the water into a small saucepan over a medium heat. Attach a sugar thermometer to the side of the pot.
- Slowly start to whisk the egg white using an electric beater or a free standing mixer with a whisk attachment. Mix until the egg white starts to foam.
- Allow the sugar to reach 121°C, then slowly stream the hot sugar into the egg white. Turn the mixer to full speed and whisk until the egg whites have cooled to room temperature.
- Remove the cake from the fridge and roughly spread over the meringue. Place the cake in the oven at 160°C to toast the meringue. Alternatively, if you have a blowtorch, you can torch the outside of the cake. Top the cake with tea cakes, some chopped, some halved.
Nutrition Facts
Per serving: 468kcals, 27.3g fat (16.5g saturated), 53.9g carbs (41.5g sugars), 4.8g protein, 0.7g bre, 0.192g sodium
Popular in Cakes
Gem's mince pie & whiskey caramel baked Alaska