hello food tubers its me Jenna and I’m
here at crumbs and doilies HQ to show
you how to make sunshine out of cake
we’re going to make a lemon meringue
cake which is a lot like lemon meringue
pie but way better pie so lost
everything
we’re going to make that with lots of
lovely lemons and sponge I’m going to
cover it in marshmallow a meringue icing
and blowtorch it so there’s some danger
in Foles
right so I’ve got 375 grams of caster
sugar and I’m just going to pop that in
my mixer and add 375 grams of butter
which is really super soft I’m going to
start that on a low speed and speed it
up to like a medium high speed until
it’s really super white and fluffy it’s
going to take maybe like five minutes or
so
it’s gone really super pale and really
super fluffy and I could just eat that
right now to be honest delish you’re
going to need six eggs I’m using large
free-range organic eggs with the mixer
on a low speed
one at a time crack them into your mixer
and give them a little mix before you
add the next one I’m just going to stop
it and give it a quick sweep just to
make sure I’ve got all the bits and bobs
at the bottom so give it one last with
up business all right I’m gonna put the
lemon zest in now pop that out and I’ve
given it a wash I use unwaxed lemons
zest of the lemon sort of gives it a
tank without the pang think I’ve got all
my zest off lemons now so I’m going to
whack my paddle back in I got 375 grams
of self-raising flour which I’ve sifted
and on a really low speed mix it just
really gently there we go
give them a little pat so that all the
flowers off the side I’ve got two
tablespoons of milk and two and a half
tablespoons of lemon juice on a really
low speed pour it at the same time get
in there with the spatula and just make
sure you scrape down the sides and all
down the bottom so that any nuggets get
mixed in as well and I think we’re ready
to go I’ve got three 8-inch
sandwich tins which I’ve greased with
butter and then dusted with flour
they’re as evenly as possible dish this
lovely butter out into them I’m just
going to use a palette knife just to
smooth that all out so that you bake a
nice even cake right so we’ve got the
three layers for our cake ready to go in
the oven and I’ve preheated my oven to
170 degrees C and I’m gonna pop them in
there for 25 to 30 minutes then we’ll
just check the master tiny flies
while that’s cooking I’m gonna make some
marshmallow a meringue icing I’ve got a
ban Murray which is a saucepan with a
full over the top the saucepan has about
an inch of water in you don’t want to
have too much because you don’t want to
hit the bottom of the bowl when you put
it on so in my bowl I have 175 grams of
caster sugar and then I’m going to add a
quarter of a teaspoon of cream of tartar
and a quarter of a teaspoon of salt
we’ve got five tablespoons of golden
syrup or if you’re in the States you can
use corn syrup so that just goes in
there as well we have a teaspoon of
vanilla extract then two tablespoons of
water right that’s that and then we need
two egg whites so I’m just going to
separate them into the bowl you need to
start mixing immediately and I’m using
an electric whisk because this is going
to take quite some time your heat should
be sort of medium to high and the speed
of the mixer make it quite fast as well
and this is going to be almost white in
the end you don’t watch me doing this at
a minute so let’s skip ahead pretty
sticky stuff mmm that’s really good
actually I’m just going to mmm-hmm it’s
like a marshmallow mixed with them all
right it’s exactly that so that’s all
ready to go just put that to one side
until we’re ready to use it done our
topping and now we need to get off
fillings I have made a delicious lemon
buttercream and it’s exactly the same
method as my vanilla buttercream video
recipe so just replace the milk and
vanilla four lemon juice and if you want
to see that video then click this blob
the other filling is lemon curd if you
want to learn how to make that then
click this blob now if you don’t have
the time or the inclination to make your
own lemon curd then don’t despair you
can get these in most supermarkets
really tangy and lemony perfect for all
this sweet stuff with chucking on the
cake so speaking of cake we’ve got three
layers out of the oven they’ve cooled
down and you can tell they’re ready
because they’re kind of springing back
and I’m going to just pop them out of
the tins now and if you want to slide a
palette knife underneath and just to
loosen it a bit I’m putting them on
grease proof paper so I can move them
around really easily right so I’m going
to take the tops off my cake just make
sure they’re really super flat and all
the crispy bits are come off and I’m
using a cake leveler
you can use a serrated knife if you want
that this is a little bit more accurate
you can eat this in secret or you can
just throw it away or you can eat it and
secret so just going to do that for all
of the cakes mm-hmm now we’ve leveled
our cakes off there’s one more thing I’m
going to do now you don’t have to do
this if you don’t want to but I’m not a
massive fan of the edge of the cake the
cake that’s been in touch with the tin
because it’s the where the cakes got the
hottest and it’s usually the driest part
of the cake I like to get rid of that
I’ve got a 7 inch cake board and I’m
going to basically cut around each cake
and then you can just get rid of that or
you can sneak a little bit if I make
four it’s nice it is nice mm-hmm right
so our three layers are ready I have a
turntable I did for many years decorate
cakes without one so don’t be alarmed if
you don’t have one you can do it but it
is just a little bit easier with one
I’ve also got an 8-inch
board here for my 7-inch cake and I’m
just going to whack a little bit of
buttercream on the bottom so that my
cake sticks to it
on with our first layer just pick it up
with both hands and whack is in the
middle as you possibly can just squish
it down a little bit just so it’s nice
and stuck and first of all we’re going
to use lovely delicious creamy lemon
zinger buttercream make sure it goes all
the way to the edges as level as
possible then it’s lovely zingy lemon
curd time you don’t want to mix it in
with the buttercream you want it to kind
of maintain the layer and with this one
don’t wanna go too close to the edge
because you don’t want us to be using
out all but that looks nice doesn’t it
it’s like a giant fried egg but much
tasty right so on with the next layer
and then do the same thing again for
this layer yeah now it’s time for the
final layer and because I want this to
be nice and straight I’m going to turn
this layer upside down because the side
that it’s been baked in a tin on is
really straight as you can see right
give it a little spin make sure it’s all
straight and lovely clean it up at the
sides right so my cakes naked and
delicious but it’s going to be even more
delicious in a minute because going to
put the final PF deliver spoon on top
which is the marshmallow a meringue
icing gently but certainly smooth it on
what you want is to cover your entire
cake I’m really slathering it on here
which is absolutely fine because it’s
delicious
so just generous and gentle but a 30s
next it’s the danger zone
get yourself a blowtorch and because
we’re dealing with fire I’m going to use
a baking tray to put my cake on just
said I don’t melt my my turntable ready
so what this is going to do is
caramelize the sugar in your frosting so
it’s going to get a really nice caramel
you also going to make it look really
living awesome so very gently from a
little bit of a distance not pointing
the flame at the cameraman lick it
limber with the blow jaws
you can smell the burnt sugar coming off
this cake like caramels
so good mmm right so that’s the trap now
we need to do the side so this is where
having a turntable comes in really handy
all right I think we’re just about done
so turn off your blowtorch we’re done
with the fire but we are not done with
this cake we need to eat this cake
pronto it’s so good look at that
Oh caramely so there it is my super
duper lemon meringue cake with
marshmallow a meringue icing and if you
liked this video and you want to see
more videos by me then don’t forget to
check out the cupcake
Gemma channel by clicking this link
where there’s loads more videos to see
and I’ve really enjoyed making this for
you so I’m going to probably really
enjoy eating it for you on your behalf
so look at that
oh look at those lovely layers of the
buttercream and lemon curd I’m it’s so
excited about eating this mmm tangy and
sweet and marshmallowy and light and
delicious it’s like sunshine it’s a
slice of sunshine come on guys here with
an
here at crumbs and doilies HQ to show
you how to make sunshine out of cake
we’re going to make a lemon meringue
cake which is a lot like lemon meringue
pie but way better pie so lost
everything
we’re going to make that with lots of
lovely lemons and sponge I’m going to
cover it in marshmallow a meringue icing
and blowtorch it so there’s some danger
in Foles
right so I’ve got 375 grams of caster
sugar and I’m just going to pop that in
my mixer and add 375 grams of butter
which is really super soft I’m going to
start that on a low speed and speed it
up to like a medium high speed until
it’s really super white and fluffy it’s
going to take maybe like five minutes or
so
it’s gone really super pale and really
super fluffy and I could just eat that
right now to be honest delish you’re
going to need six eggs I’m using large
free-range organic eggs with the mixer
on a low speed
one at a time crack them into your mixer
and give them a little mix before you
add the next one I’m just going to stop
it and give it a quick sweep just to
make sure I’ve got all the bits and bobs
at the bottom so give it one last with
up business all right I’m gonna put the
lemon zest in now pop that out and I’ve
given it a wash I use unwaxed lemons
zest of the lemon sort of gives it a
tank without the pang think I’ve got all
my zest off lemons now so I’m going to
whack my paddle back in I got 375 grams
of self-raising flour which I’ve sifted
and on a really low speed mix it just
really gently there we go
give them a little pat so that all the
flowers off the side I’ve got two
tablespoons of milk and two and a half
tablespoons of lemon juice on a really
low speed pour it at the same time get
in there with the spatula and just make
sure you scrape down the sides and all
down the bottom so that any nuggets get
mixed in as well and I think we’re ready
to go I’ve got three 8-inch
sandwich tins which I’ve greased with
butter and then dusted with flour
they’re as evenly as possible dish this
lovely butter out into them I’m just
going to use a palette knife just to
smooth that all out so that you bake a
nice even cake right so we’ve got the
three layers for our cake ready to go in
the oven and I’ve preheated my oven to
170 degrees C and I’m gonna pop them in
there for 25 to 30 minutes then we’ll
just check the master tiny flies
while that’s cooking I’m gonna make some
marshmallow a meringue icing I’ve got a
ban Murray which is a saucepan with a
full over the top the saucepan has about
an inch of water in you don’t want to
have too much because you don’t want to
hit the bottom of the bowl when you put
it on so in my bowl I have 175 grams of
caster sugar and then I’m going to add a
quarter of a teaspoon of cream of tartar
and a quarter of a teaspoon of salt
we’ve got five tablespoons of golden
syrup or if you’re in the States you can
use corn syrup so that just goes in
there as well we have a teaspoon of
vanilla extract then two tablespoons of
water right that’s that and then we need
two egg whites so I’m just going to
separate them into the bowl you need to
start mixing immediately and I’m using
an electric whisk because this is going
to take quite some time your heat should
be sort of medium to high and the speed
of the mixer make it quite fast as well
and this is going to be almost white in
the end you don’t watch me doing this at
a minute so let’s skip ahead pretty
sticky stuff mmm that’s really good
actually I’m just going to mmm-hmm it’s
like a marshmallow mixed with them all
right it’s exactly that so that’s all
ready to go just put that to one side
until we’re ready to use it done our
topping and now we need to get off
fillings I have made a delicious lemon
buttercream and it’s exactly the same
method as my vanilla buttercream video
recipe so just replace the milk and
vanilla four lemon juice and if you want
to see that video then click this blob
the other filling is lemon curd if you
want to learn how to make that then
click this blob now if you don’t have
the time or the inclination to make your
own lemon curd then don’t despair you
can get these in most supermarkets
really tangy and lemony perfect for all
this sweet stuff with chucking on the
cake so speaking of cake we’ve got three
layers out of the oven they’ve cooled
down and you can tell they’re ready
because they’re kind of springing back
and I’m going to just pop them out of
the tins now and if you want to slide a
palette knife underneath and just to
loosen it a bit I’m putting them on
grease proof paper so I can move them
around really easily right so I’m going
to take the tops off my cake just make
sure they’re really super flat and all
the crispy bits are come off and I’m
using a cake leveler
you can use a serrated knife if you want
that this is a little bit more accurate
you can eat this in secret or you can
just throw it away or you can eat it and
secret so just going to do that for all
of the cakes mm-hmm now we’ve leveled
our cakes off there’s one more thing I’m
going to do now you don’t have to do
this if you don’t want to but I’m not a
massive fan of the edge of the cake the
cake that’s been in touch with the tin
because it’s the where the cakes got the
hottest and it’s usually the driest part
of the cake I like to get rid of that
I’ve got a 7 inch cake board and I’m
going to basically cut around each cake
and then you can just get rid of that or
you can sneak a little bit if I make
four it’s nice it is nice mm-hmm right
so our three layers are ready I have a
turntable I did for many years decorate
cakes without one so don’t be alarmed if
you don’t have one you can do it but it
is just a little bit easier with one
I’ve also got an 8-inch
board here for my 7-inch cake and I’m
just going to whack a little bit of
buttercream on the bottom so that my
cake sticks to it
on with our first layer just pick it up
with both hands and whack is in the
middle as you possibly can just squish
it down a little bit just so it’s nice
and stuck and first of all we’re going
to use lovely delicious creamy lemon
zinger buttercream make sure it goes all
the way to the edges as level as
possible then it’s lovely zingy lemon
curd time you don’t want to mix it in
with the buttercream you want it to kind
of maintain the layer and with this one
don’t wanna go too close to the edge
because you don’t want us to be using
out all but that looks nice doesn’t it
it’s like a giant fried egg but much
tasty right so on with the next layer
and then do the same thing again for
this layer yeah now it’s time for the
final layer and because I want this to
be nice and straight I’m going to turn
this layer upside down because the side
that it’s been baked in a tin on is
really straight as you can see right
give it a little spin make sure it’s all
straight and lovely clean it up at the
sides right so my cakes naked and
delicious but it’s going to be even more
delicious in a minute because going to
put the final PF deliver spoon on top
which is the marshmallow a meringue
icing gently but certainly smooth it on
what you want is to cover your entire
cake I’m really slathering it on here
which is absolutely fine because it’s
delicious
so just generous and gentle but a 30s
next it’s the danger zone
get yourself a blowtorch and because
we’re dealing with fire I’m going to use
a baking tray to put my cake on just
said I don’t melt my my turntable ready
so what this is going to do is
caramelize the sugar in your frosting so
it’s going to get a really nice caramel
you also going to make it look really
living awesome so very gently from a
little bit of a distance not pointing
the flame at the cameraman lick it
limber with the blow jaws
you can smell the burnt sugar coming off
this cake like caramels
so good mmm right so that’s the trap now
we need to do the side so this is where
having a turntable comes in really handy
all right I think we’re just about done
so turn off your blowtorch we’re done
with the fire but we are not done with
this cake we need to eat this cake
pronto it’s so good look at that
Oh caramely so there it is my super
duper lemon meringue cake with
marshmallow a meringue icing and if you
liked this video and you want to see
more videos by me then don’t forget to
check out the cupcake
Gemma channel by clicking this link
where there’s loads more videos to see
and I’ve really enjoyed making this for
you so I’m going to probably really
enjoy eating it for you on your behalf
so look at that
oh look at those lovely layers of the
buttercream and lemon curd I’m it’s so
excited about eating this mmm tangy and
sweet and marshmallowy and light and
delicious it’s like sunshine it’s a
slice of sunshine come on guys here with
an
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