Description
This vibrant triple-layered slice cake features light-as-air vanilla, raspberry, and lemon génoise sponges bonded with a silky Italian meringue buttercream. Finished with a beautifully feathered fondant glaze, it is a classic tea-time treat that balances delicate textures with bright, clean fruit flavors.
Ingredients
- 4 large eggs, room temperature
- 125g caster sugar
- 125g plain flour, sifted
- 25g unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 tsp raspberry flavoring
- Pink food coloring
- Zest of 1 lemon
- Yellow food coloring
- 1 large egg white
- 100g caster sugar (for buttercream syrup)
- 2 tbsp water
- 150g unsalted butter, softened
- 200g fondant icing sugar
- Pink food coloring (for decoration)
Instructions
- Preheat your oven to 190°C (375°F) and prepare a traybake tin by creating three separate sections with foil-lined parchment paper.
- Place the 4 eggs and 125g sugar in a heatproof bowl over a pan of simmering water, whisking gently until the sugar dissolves and the mixture is warm.
- Transfer to a stand mixer and whisk on high speed until it reaches the ribbon stage, appearing thick and mousse-like.
- Divide the sifted flour and melted butter into three small bowls, adding vanilla to one, raspberry flavoring and pink color to the second, and lemon zest and yellow color to the third.
- Divide the whisked egg mixture into three bowls and gently fold the corresponding flour and flavored butter into each, being careful not to deflate the air.
- Pour the three batters into their respective tin sections and bake for 12 to 15 minutes until springy; cool completely on a wire rack.
- For the buttercream, dissolve the 100g sugar in 2 tbsp water over low heat, then boil to the soft-ball stage.
- Whisk the egg white to soft peaks and slowly pour in the hot syrup while whisking at full speed until the meringue is cool and glossy.
- Gradually whisk the 150g softened butter into the meringue until smooth and thick.
- Trim the sponges to equal sizes and stack them with buttercream layers in the order of vanilla, raspberry, then lemon.
- Whisk fondant icing sugar with a little water to a thick coating consistency, tinting a small portion pink for piping.
- Spread the white icing over the top, pipe pink lines across, and drag a cocktail stick through them to create a feathered pattern before slicing into six pieces.
Notes
For the best results, ensure your eggs are truly at room temperature before starting, as this allows for maximum volume during the ribbon stage whisking. When folding in the flour and melted butter, use a large metal spoon and a wide figure-eight motion to keep the sponge light and airy.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: British