Description
Experience the nostalgia of a vintage bakery with this elegant Slice Cake, featuring three layers of light génoise sponge in vanilla, raspberry, and lemon flavors. Finished with a silky Italian meringue buttercream and a signature feathered fondant icing, it is as beautiful to display as it is delightful to eat.
Ingredients
- 4 large eggs
- 125g caster sugar
- 125g plain flour
- 50g unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon raspberry flavoring
- Pink gel food coloring
- Zest of 1 lemon
- Yellow gel food coloring
- 1 egg white
- 100g caster sugar (for syrup)
- 3 tablespoons water
- 150g unsalted butter, softened
- 200g fondant icing sugar
Instructions
- Divide a traybake tin into three 20x10cm sections using foiled parchment and preheat your oven to 190°C (375°F).
- Combine eggs and sugar in a heatproof bowl over simmering water, whisking until the sugar dissolves and the mixture is warm to the touch.
- Whisk the warmed mixture in a stand mixer on high speed until it reaches the ribbon stage, appearing thick and pale.
- Prepare three small bowls with the flour and melted butter, adding vanilla to the first, raspberry and pink gel to the second, and lemon zest and yellow gel to the third.
- Divide the egg mousse into three bowls and gently fold the flavored flour/butter mixtures into each, being careful not to deflate the air.
- Bake the three flavored batters in their respective tin sections for 12–15 minutes until springy.
- Prepare the buttercream syrup by boiling sugar and water until it reaches 121°C (250°F).
- Whisk the egg white to soft peaks and slowly pour in the hot syrup while whisking constantly until the bowl feels cool.
- Gradually whisk the softened butter into the meringue until the frosting becomes thick, smooth, and glossy.
- Stack the trimmed sponges with layers of buttercream in between: vanilla on the bottom, raspberry in the middle, and lemon on top.
- Mix the fondant icing sugar with water to a thick consistency, reserving a small amount to tint pink for decoration.
- Spread white icing over the cake, pipe pink lines across, and drag a cocktail stick through them to create a feathered pattern before slicing.
Notes
To ensure the most stable génoise sponge, make sure your eggs are at room temperature before beginning the warm whisk method. If the Italian meringue buttercream appears to curdle when you first add the butter, simply continue whisking at high speed; the mixture will eventually emulsify into a perfectly smooth texture.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: British