Lemon Meringue Sponge Cake | Baking with Kids | How to | Recipe | Kenwood Kids Club | Ep129
It’s Mr Baker’s birthday this week and we’re celebrating with one of his favourite cakes – a Lemon Meringue Sponge Cake!
Two layers of zingy lemon sponge, plenty of buttercream, and heaps of lemon curd and meringue pieces ensure that this cake has the perfect balance of flavour and texture – not to mention, it’s absolutely delicious!
Whether you’re also celebrating a special occasion or would simply like a nice slice of cake to enjoy with a cup of tea, we guarantee that Mr Baker’s Lemon Meringue Sponge Cake is sure to be a hit, so what are you waiting for…?
Fancy baking along with Mr Baker and whipping up a Lemon Meringue Sponge Cake of your own? Find the full recipe over on the Kenwood Kids Club website, right here:
Oh, and don’t forget to share the results with us right here in the Kenwood Kids Club!
Lemon Meringue Sponge Cake Ingredients:
For the sponges:
- 200g butter or baking spread
- 200g caster sugar
- 4 medium eggs
- 200g self raising flour
- 1tsp baking powder
- zest of one large unwaxed lemon
- 1tbsp whole milk (if needed)
For the buttercream:
- 200g butter
- 400g icing sugar
- 2tbsp freshly squeezed lemon juice
For the filling:
- lemon curd
To decorate:
- more lemon curd
- crumbled meringue pieces
If you do whip up Mr Baker’s Lemon Meringue Sponge Cake, be sure to share the results with us over on the Kenwood Kids Club website to be in with a chance of winning our Star Baker of the Month competition and getting your hands on a fabulous Kenwood Kids Club goodie bag - including an amazing Kenwood hand mixer! You can enter here:
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14 Super Easy Eggless Desserts To Make At Home! Eggless Chocolate Cake And More!
14 Super Easy Eggless Desserts To Make At Home! Eggless Chocolate Cake And More!
In today's show, we are talking about easy eggless desserts to make at home and I will be making our super tasty eggless lava cake recipe! This eggless chocolate cake is just one of our easy recipes without eggs. All of us love this cake and it’s usually gone within about 10 minutes after it's made because the kids love it so much! There’s no need for chocolate sauce since it makes it’s own!
14 Easy Eggless Dessert Recipes – Eggless Desserts To Make At Home
Easy Lava Cake Recipe
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Homemade Apple Pie???? ????
Hey Guy’s! Welcome back to my channel!
It’s Apple Season here in the Upstate and boy have I got a treat for you.
I made a Homemade Apple Pie that was out of this world. Nothing says Fall better than going to an apple farm and picking some fresh delicious apples.
I plan on making several videos featuring apples during this season so get ready.
Todays recipe comes from Pinterest but I tweeked it because I used more apples.
Pie Crust: Double Batch
3 Cups All Purpose Flour
1 Cup Crisco Shortening, chilled
1 Teaspoon Salt
2/3 Cup Ice Water
Sift flour and salt into a large bowl. Add shortening to flour and cut it into the flour until well combined and fine. Add the ice water and mix together until you form a stiff mound if dough.
Place on a lightly flowered surfaces and divide into two parts.
Roll the first half out and line it into a 9 X 13 inch glass baking dish.
Roll out the other half of the pie crust and roll it up on the rolling pin until you are ready to use it.
Apple Pie:
12 Apples, use whatever kind you like
wash, peel, core and slice
1 Cup White Sugar
1 Cup Brown Sugar
8 Tablespoons Self Rising Flour
1/2 Stick Butter
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Cinnamon
1 Tablespoons Nutmeg
2 Teaspoons Vanilla Extract
1 Whole Egg
In a large bowl add the apple slices and lemon juice and toss to coat the apple slices with the lemon juice.
Next add all if the next ingredients except for the egg. Once everything is mixed together pour the pie filling into the baking dish. Slice the butter and place it on top of the apples. Next cover the pie with the remaining pie crust. Seal the edges and make your desired design at the edges of the crust. Cut slits in the top of the crust so that the juices won’t come out of the sides of the pie.
Crack the egg in a bowl and beat it with a fork.
Using a pastry brush, brush the raw egg all over your pie crust. This will give it a shiny look after it’s done. Dust the top of the pie with white sugar.
Place on a cookie sheet and bake it at 400F for 1 hour and 25 minutes.
Let cool or enjoy warm with a scoop of vanilla ice cream! Enjoy ????
Nancy’s Apple Dapple Cake
3 cups self rising flour
1 cup chopped walnuts or pecans
1 cup vegetable oil
2 cups white sugar
3 eggs
2 tsp vanilla
3-5 cups chopped apples
Bake 350 degrees one hour
Sauce for top:
1 cup packed brown sugar
1/4 cup milk
3/4 cup butter
Bring sauce to boil and stir then remove from heat. Pour warm sauce over cake while cake still warm. Punch holes in cake before pouring sauce. Let cool completely.
HIGH PROTEIN LOW CALORIE RECIPES
My family is hooked on tradition. My three kids would love it if every year at the holidays, If I made the exact same food, decorated the house in the exact same way, and never changed a thing – and hey, I get it! We all love the comfort and familiarity that we grew up with, but I also love trying new things. I’ll often slip in a new recipe alongside the tried and true favourites.
In today’s video, I give you 3 completely new recipes that I hope you’ll try. Maybe you are tasked with bringing the vegetable dish to a holiday celebration – why not try my Brussel Sprout + Cranberry casserole?
Looking for something less calorie dense than mashed potatoes? Try my Pumpkin Puff – light and savoury.
Or maybe you want a weeknight, easy meal during the holiday season that gives the flavours of the holidays without all the fuss? Try my Holiday Turkey “Lasagne” – it really is different and soooooo tasty!
I wish all of you and your families a holiday season filled with love and laughter, lots of delicious food, and most especially, good health.
Thanks to all of you for watching!
Nancy xo
*CRANBERRY BRUSSELS SPROUTS CASSEROLE RECIPE* (Serves 6+)
-1 large or 2 small-medium onions, sliced
-1 lb brussels sprouts, washed and sliced
-2 cloves of garlic, finely chopped
-1/2 tin (348ml tin) whole berry cranberry sauce
-1 tbsp Dijon mustard
-Stove Top stuffing mix (for topping)
-Chicken or vegetable broth
-Turkey bacon or regular bacon, cooked and chopped (optional)
-salt and pepper, to taste
Preheat oven to 350 degrees.
Saute onions and garlic in broth (or olive oil if desired) on medium-low heat until very soft and turning brown. Add broth as required if they dry out.
Add sliced brussels sprouts and stir until lightly softened.
Add Dijon, cranberry sauce, salt, and pepper, and combine well.
Pour mixture into a sprayed casserole dish.
Warm a bit of the broth and moisten enough of the stuffing mix to create a top crust. Sprinkle stuffing mix over brussels sprouts mixture.
Bake at 350 degrees until heated through and top is crispy. (Make it early in the day and pop it in the oven when you are ready!)
*PUMPKIN PUFF RECIPE* (Serves 6)
-1 large tin (796 ml tin) pure pumpkin puree (not pumpkin pie filling!!)
-2 whole eggs, yolks and whites separated
-1/2 cup egg whites, room temperature
-2 full heads of garlic, roasted
-1 jalapeno, finely chopped
-1 shallot or small onion, finely chopped
-1/4 tsp cream of tartar (for whipping egg whites)
-1 – 1 ½ tbsp maple syrup (optional)
-Parmesan cheese & pumpkin seeds (optional)
Preheat oven at 375 degrees.
Saute onion and jalapeno for a couple of minutes.
Add pumpkin puree, garlic, and maple syrup and stir.
Allow mixture to cool, and add egg yolks.
With a hand mixer, whip egg whites with cream of tartar until stiff peaks form.
Gently fold egg whites into pumpkin mixture, making sure to fully incorporate.
Pour into a sprayed casserole dish and sprinkle top with parmesan cheese and pumpkin seeds if desired.
Baked at 375 degrees for 30 minutes.
*HOLIDAY TURKEY “LASAGNE” WITH BRIE AND APPLE (Serves 4+)
-1 ½ lbs ground turkey
-1 large onion, chopped
-garlic, chopped
-2 apples, 1 chopped, 1 slices for top
-“Protein Up” or other low cal, high protein wraps
-1 tsp poultry seasoning
-2 sage leaves, finely chopped
-Other sage leaves fried crisp as garnish (optional)
-200g brie, in pieces
-1 tbsp olive oil
Preheat oven to 350 degrees.
Saute onion and garlic in olive oil until soft. Add chopped apple and continue for another couple of minutes.
Add ground turkey, poultry seasoning, and salt and pepper, and cook until turkey is no longer pink. Add fresh chopped sage if using. (If you would like it more saucy, add ¾ cup of turkey stock or chicken or vegetable and then add ½ tbsp cornstarch mixed with a little water and allow to thicken).
Spray a casserole dish that fits the wraps. Place one wrap on the bottom and top with some meat mixture and some brie. Repeat 2 more times.
Arrange apple slices along the top and finish with the remaining brie.
Bake at 350 degrees for 30 minutes. Remove from oven and garnish with crispy sage.