@thescottishwife: 🍋✨ Lemon Sponge + Raspberry Swiss Meringue Buttercream ✨🍓 Lemon Sponge • 6 oz butter • 6 oz sugar • 6 oz self-raising flour • 3 eggs • Zest of 2 lemons (Cream butter + sugar, add eggs, fold in flour + zest. Bake at 350°F/175°C until golden.) Raspberry Purée • 3 cups raspberries (fresh/frozen) • 2–3 tbsp sugar • 1 tsp lemon juice (Cook 5–7 mins till soft, blend, strain seeds, simmer to reduce by half. Cool fully.) Raspberry Swiss Meringue Buttercream (1.5x batch for filling, coating + piping) • 150g egg whites (about 5 large or carton) • 300g sugar • 340g unsalted butter, room temp • 1½ tsp vanilla • ½–¾ cup raspberry purée (cooled) Method: 1. Heat egg whites + sugar over simmering water till 160°F / no grains. 2. Whip to stiff glossy peaks, bowl cool to touch. 3. Switch to paddle, add butter gradually → vanilla. 4. Beat in raspberry purée 1 tbsp at a time till silky. Rescue tip 💡 If it curdles, scoop out ¼, microwave 5–10 sec till softened, whip back in → smooth + pipeable! 🍋+🍓 = the ultimate combo. #lemonraspberry #swissmeringuebuttercream #bakingfromscratch #gbbo #caketok

thescottishwife

Open In TikTok:

Region: US

Thursday 02 October 2025 12:35:34 GMT