Description
This sophisticated three-layer Slice Cake features delicate vanilla, raspberry, and lemon sponges bonded with luxurious Italian meringue buttercream. Utilizing precise thermal techniques and a classic génoise method, it delivers professional results with a beautiful feathered fondant finish.
Ingredients
- 3 large eggs, at room temperature
- 120g caster sugar
- 120g plain flour, sifted
- 60g unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1 tsp raspberry flavoring
- Pink food coloring gel
- Grated zest of 1 lemon
- Yellow food coloring gel
- 100g granulated sugar
- 3 tbsp water
- 1 large egg white
- 150g unsalted butter, softened and cubed
- 200g fondant icing sugar
- 1.5–2 tbsp water
Instructions
- Preheat oven to 190°C (170°C fan) and divide a 33 x 25cm tin into three equal sections using folded parchment paper.
- Whisk eggs and caster sugar over a pan of simmering water until the temperature reaches exactly 43°C (109°F).
- Transfer the mixture to a stand mixer and whisk on high speed until it reaches the ribbon stage and is thick and pale.
- Prepare three sets of ingredients: 40g flour and 20g flavored butter (vanilla, raspberry/pink, and lemon/yellow) for each layer.
- Divide the egg mixture by weight into three portions and gently fold in the corresponding flour and butter using a metal spoon.
- Pour each batter into its section and bake for 12–15 minutes until the tops spring back; cool on a wire rack.
- Boil 100g sugar and 3 tbsp water to 121°C (250°F) while whisking one egg white to soft peaks.
- Slowly stream the hot syrup into the egg white while whisking on high until the bowl is cool to the touch.
- Add the softened butter cube by cube to the meringue, whisking constantly until the buttercream is smooth and glossy.
- Trim sponges to equal size, stack with buttercream layers (vanilla, raspberry, lemon), and refrigerate for 20 minutes.
- Mix fondant sugar and water to a thick consistency, coloring a quarter pink, then spread white icing over the top.
- Pipe pink lines across the white icing and drag a cocktail stick through to feather, then slice into six portions.
Notes
Ensure all equipment used for the meringue is completely grease-free, as even a trace of fat can prevent the egg whites from reaching their full volume. For the most professional finish, chill the assembled cake thoroughly before icing to provide a firm, stable surface for the fondant application.
- Prep Time: 40 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: British