“THE SECRET OF AN ACTRESS” CAKE

Ingredients

Sponge biscuit (35x25 cm | 13.8x9.8 inch)

5 eggs
a pinch of salt
175 grams (6.15 ounces) sugar
160 grams (5.65 ounces) flour

Meringue

3 egg whites
150 grams (5.30 ounces) sugar
1 tablespoon lemon juice

Creme

3 egg yolks
200 grams (7.05 ounces) milk
80 grams (2.80 ounces) sugar
10 grams (0.35 ounces) corn starch (or 1 tablespoon flour)
270 grams (9.50 ounces) softened butter
200 grams (7.05 ounces) condensed milk

Equipment

Mixing Bowls
Having a variety of sizes is handy; stainless steel is a great option for its durability and ease of cleaning.
Electric Mixer
A stand mixer makes the whisking and whipping processes a breeze, but a hand mixer works well too.
Baking Sheets
Ensure they are non-stick or use parchment paper to make clean-up easier and prevent sticking.
Pastry Bag
Helpful for placing meringues, but a simple spoon can also do the trick if you don't have one.
Oven
Preheat before starting your baking to ensure consistent results; an oven thermometer can be a great tool for accuracy.
Cooling Racks
Essential for allowing your baked goods to cool evenly without becoming soggy.

Instructions

Step 1

For the Sponge Biscuit:

Step 2

1. Preheat your oven to 170-180°C (347-356°F).

Step 3

2. Whip the eggs with a pinch of salt until soft foam forms. This should take about 3 to 4 minutes. Make sure your eggs are at room temperature for better volume.

Step 4

3. Gradually add 175 grams (6.15 ounces) sugar in several batches while continuing to whip the mixture until it becomes lush and fluffy, about 7 minutes in total. Adding sugar slowly helps to stabilize the meringue.

Step 5

4. Sift 160 grams (5.65 ounces) flour in 2-3 batches, gently folding it into the egg mixture from top to bottom. Be gentle to avoid deflating the batter.

Step 6

5. Pour the batter into a baking dish lined with baking paper at the bottom.

Step 7

6. Bake for 15 to 20 minutes. Check the readiness with a wooden skewer—it should come out clean. Avoid opening the oven too often as it may cause the biscuit to deflate.

Step 8

7. Cool the biscuit, then wrap it in plastic wrap and refrigerate for 4 to 6 hours. Chilling makes it easier to cut the biscuit into layers.

Step 9

For the Meringue:

Step 10

1. Start whipping the 3 egg whites at low mixer speed until soft foam appears.

Step 11

2. Gradually add 150 grams (5.30 ounces) sugar while continuing to whip. Increase the mixer speed to high, and whip until a stable, glossy foam forms.

Step 12

3. Pour in 1 tablespoon lemon juice at the end of whipping. The acidity of lemon juice helps to stabilize the meringue.

Step 13

4. Using a pastry bag or spoon, place small meringues onto a baking sheet lined with baking paper.

Step 14

5. Dry the meringues at 80-100°C (176-212°F) for 2.5 to 3 hours. Let them cool in the oven with the door ajar. Meringues should sound hollow when tapped lightly.

Step 15

For the Creme:

Step 16

1. Mix 200 grams (7.05 ounces) milk, 3 egg yolks, 10 grams (0.35 ounces) corn starch (or 1 tablespoon flour), and 80 grams (2.80 ounces) sugar in a saucepan. Pre-mix in a bowl to ensure there are no lumps.

Step 17

2. Keep whisking the mixture on medium heat until it thickens. Constant stirring is key to prevent curdling.

Step 18

3. Cool the mixture, then mix it with 200 grams (7.05 ounces) condensed milk.

Step 19

4. Whip 270 grams (9.50 ounces) softened butter until creamy, and add the custard mixture in several batches, whipping until fluffy. Ensure both mixtures are at the same temperature to prevent splitting.

Step 20

Assembling the Cake:

Step 21

1. Cut the chilled sponge biscuit into two layers.

Step 22

2. Spread a layer of crème on one of the sponge cake layers, then place the meringue tightly on top. Scatter a handful of currants if desired.

Step 23

3. Spread some crème on the second sponge layer and place it on top of the meringue layer, crème-side down. This makes it easier to stabilize the layers.

Step 24

4. Cover the top and sides with crème. Place remaining meringues on top, and chop some to sprinkle on the sides.

Step 25

5. Let the cake stabilize in the fridge for several hours. Overnight refrigeration will enhance the flavors.

Step 26

6. Bon Appetit!

Servings

When it's time to serve this delightful cake, consider adding a touch of elegance with some fresh berries sprinkled around the plate. 🍓

For a whimsical twist, drizzle a bit of melted chocolate over the top of the cake, allowing it to cascade down the sides—pure *showstopper* material! 🍫✨

If you're in the mood to impress, **serve with a side of berry coulis** for dipping each bite. This adds a vibrant splash of color and an extra layer of flavor that pairs perfectly with the subtle sourness of the currants in the cake. 🍒💦

Hosting a party? **Mini cake slices** served with a small scoop of vanilla ice cream make for an adorable and irresistible treat. 🎉🍰🍨

Variations

For a **gluten-free twist** 🌾🚫, simply substitute the all-purpose flour with a gluten-free blend of your choice. Be sure to check that the blend you use has a binding agent like xanthan gum to ensure the sponge maintains its structure.

To make this delicious cake **vegan-friendly** 🌱💚, swap the eggs in the sponge and meringue with your preferred egg replacer. Options like aquafaba (the liquid from a can of chickpeas) work wonderfully for meringue, while flax or chia eggs can be used in the sponge cake. Use plant-based milk and vegan butter for the crème, and voilà, you have a vegan masterpiece!

Faq

Can I make the meringues ahead of time?
Absolutely! Meringues can be stored in an airtight container for up to two weeks, making them a perfect make-ahead component.
What’s the best way to separate egg whites from yolks?
Using cold eggs can make separating easier. Crack the egg into your hand and let the white slip through your fingers into a bowl, while holding back the yolk.
How can I ensure my sponge cake remains fluffy?
Be gentle when folding in the flour to maintain as much air in the batter as possible. Also, avoid overmixing!
What's the secret to glossy meringue?
Gradually adding the sugar while continuously beating at high speed helps to create that beautiful glossy finish.
Can I add flavors to the sponge or crème?
Yes, a splash of vanilla extract or a hint of lemon zest can add a delightful twist to both the sponge and the crème.
Why is my meringue weeping?
Moisture can cause meringues to weep. Ensure they're thoroughly dried in the oven and stored in a dry place.