Lemon Sponge Cake With Italian Meringue And Blackberry Puree Recipe

How to Make Lemon Sponge Cake With Italian Meringue And Blackberry Puree

1. Preheat oven to 350°F (175°C).
2. Butter six 4-inch individual tart pans with removable bottoms.
3. Carefully rinse 1/2 pint (approximately 1 cup) of blackberries and pat them dry.
4. Puree the blackberries in a food processor or blender until smooth. Strain the puree through a fine-mesh sieve to remove seeds.
5. Discard the seeds.
6. Stir 1 tablespoon of granulated sugar into the blackberry puree and set aside.
7. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cake flour, and 1/4 teaspoon salt. Set aside.
8. In a medium bowl, beat 4 large egg yolks with 2 1/2 tablespoons granulated sugar until thick and pale yellow.
9. Stir in 1 tablespoon lemon zest and 1 teaspoon vanilla extract.
10. In a clean, grease-free bowl, beat 3 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
11. Gradually beat in 3 tablespoons granulated sugar until stiff, glossy peaks form.
12. Gently fold the beaten egg whites into the egg yolk mixture until just combined.
13. Fold in the dry flour mixture until just combined.
14. Quickly fold in 1/4 cup (1/2 stick) of melted unsalted butter.
15. Divide the batter evenly among the prepared tart pans.
16. Gently smooth the tops of the batter.
17. Place the tart pans on a baking sheet.
18. Bake for 15-20 minutes, or until the cakes are lightly browned and a toothpick inserted into the center comes out clean.
19. Let the cakes cool in the pans on a wire rack for 10 minutes before removing them from the pans to cool completely.
20. In a small saucepan, combine 1/4 cup water and 3/4 cup granulated sugar.
21. Cook over medium heat, stirring occasionally, until the syrup reaches 238°F (114°C) on a candy thermometer.
22. Remove from heat.
23. In a clean, grease-free bowl, beat the remaining 3 large egg whites until soft peaks form (about 30 seconds to 1 minute).
24. With the mixer running on medium speed, slowly pour in the hot sugar syrup in a thin, steady stream.
25. Continue beating until the meringue is thick, glossy, and cool to the touch (about 3-5 minutes).
26. Place the cooled cakes on a baking sheet.
27. Divide the meringue evenly among the cakes and spread it over the tops.
28. Place the cakes under the broiler for 1-2 minutes, or until the meringue is lightly golden brown.
29. To serve, garnish each cake with a few fresh blackberries and drizzle some blackberry puree around the base.
30. Serve immediately.