LEMON SPONGE CAKE WITH ITALIAN MERINGUE AND BLACKBERRY PUREE

Steps:

• Preheat oven to 350°F.
• Butter individual tart pans.
• Carefully rinse blackberries and pat dry. (Set aside the 12 berries for garnish).
• Puree the half pint of berries in a food processor or blender until smooth, then strain the puree through a fine mesh strainer; discard seeds.
• Stir 1 tbsp sugar into puree, set aside.
• In a large bowl, stir together flour, cake flour and salt and set aside.
• In a medium bowl, beat egg yolks with 2 1/2 tbsp sugar until thick and lemon-coloured.
• Stir in lemon zest and vanilla.
• In another bowl, beat 3 egg whites along with cream of tartar to soft peaks.
• Gradually beat in 3 tbsp sugar until stiff peaks form.
• Quickly fold beaten egg whites into egg yolk mixture.
• Fold in flour mixture until just combined.
• Quickly fold in melted butter.
• Divide mixture evenly among tart pans; gently smooth tops.
• Place tart pans on baking sheet.
• Bake about 15 minutes until cakes are lightly browned and set in centre.
• Cool on wire rack, then remove from pans.
• In small saucepan, combine 1/4 cup water and remaining 3/4 cup sugar.
• Cook over medium heat until syrup reaches 238 F on a candy thermometer.
• Remove from heat.
• Beat remaining three egg whites to form soft peaks, 30 seconds to 1 minute.
• With the mixer running at medium speed, add syrup in a slow stream.
• Continure beating until meringue is cool and stiff peaks form, about 3 to 5 minutes.
• Place cakes on a baking sheet.
• Divide meringue evenly among cakes and spread over the top (or the meringue also can be spooned into a pastry bag with a large round tip and piped over the cakes).
• Place cakes under the broiler until edges are golden brown, 1 to 2 minutes.
• To serve the cakes, garnish each with a couple of blackberries and drizzle a little blackberry puree around each cake.
• Serve immediately.