‘Tea cake’ cake

Tea_Cake_Easy Food
Serves 25
For the sponge:
300g butter
300g caster sugar
6 eggs
300g self-raising flour
1 tsp baking powder
3 tbsp milk

For the Swiss meringue buttercream:
4 egg whites
300g caster sugar
400g unsalted butter, softened and chopped
1 tsp vanilla extract

For the lling:
6 tea cakes, chopped
50g dark chocolate, melted

For the meringue:
300g caster sugar
75ml water
3 eggs, separated

To decorate:
3 tea cakes, chopped
3 tea cakes, halved
  1. Preheat the oven 180°C/160°C fan/ gas mark 4 and line three 20cm tins with parchment paper.
  2. 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.
  3. Fold in the our, baking powder and milk until just combined.
  4. 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.
  5. 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.
  6. Transfer into a free-standing mixer and whisk for about 10 minutes or until completely cool.
  7. Once cool, add the softened unsalted butter little by little while the mixer is on. Add the vanilla extract and whisk again.
  8. Place the rst sponge layer on a cake stand or serving plate.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.

Per Serving: 468kcals, 27.3g fat (16.5g saturated), 53.9g carbs (41.5g sugars), 4.8g protein, 0.7g bre, 0.192g sodium