Toasting the marshmallow icing immediately turns this already glorious cake into something extra-special. It’s a centrepiece worthy of any afternoon tea or garden party with family and friends.
Nigella Lawson
Series 17
Serves:
10–12
Difficulty:
Needs skill
Baking Time:
20 mins
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- Ingredients
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Method
Step 1
Make the sponges. Heat the oven to 180°C/160°C fan/350°F/Gas 4. Combine the milk and lemon juice in a jug, whisk to combine and set aside for 10 minutes. Place the egg yolks into the bowl of a stand mixer and add the lemon zest, sugar and oil. Whisk on medium-high speed for 3 minutes, until the mixture thickens and is slightly paler in colour.
Step 2
Reduce the speed and, whisking continuously, slowly pour in the curdled milk. Continue whisking until the mixture is smooth and resembles custard. Sift the flour, cornflour, baking powder, bicarbonate of soda and salt into the bowl and mix on low speed until thoroughly combined.
Step 3
Divide the mixture equally between the prepared tins and bake for about 20 minutes, until the sponges are risen and golden brown; they will feel soft and puffy to the touch and a skewer should come out clean. Place on a wire rack and leave to cool in the tins.
Step 4
Make the icing. Tip the egg whites into the clean bowl of your stand mixer, add the sugar, cream of tartar and salt and set the bowl over a pan of simmering water. Do not allow the bottom of the bowl to touch the water. Using a balloon whisk, whisk the egg whites for 3–4 minutes to dissolve the sugar.
Step 5
Once the mixture is smooth, opaque and warm to the touch, remove the bowl from the pan and whisk on the stand mixer at high speed for 5 minutes, until very thick, glossy white, voluminous and holds a firm peak. Little by little, whisk in the vanilla.
Step 6
Assemble the cake. Tip the raspberries into a bowl and lightly crush them with a fork. Using an offset palette knife, carefully remove the sponges from the tins. Place one sponge on a serving plate, top side down, and peel off the baking paper. Spoon marshmallow icing onto the top, to a layer about 5mm thick, spreading it to the edges. Spoon over the crushed raspberries leaving a 5mm perimeter around the edge. Cover the raspberries with another layer of meringue icing about 5mm thick.
Step 7
Top with the second sponge, top uppermost, and use the remaining icing to evenly cover the top and sides of the cake, creating swirls with a palette knife. Using the blowtorch, toast the marshmallow icing until you have golden brown edges all over. Set the cake aside at room temperature for 1–2 hours before slicing.
