Lemon Mousse Cake with Meringue Truffles - Jan Steele

This entry for The Egg Award 2014 is by Jan Steele, Wiltshire based artist and boutique truffle maker.


Artistically she works between her studios in Surrey and Wiltshire (By appointment only). She also produces homemade Belgian Chocolates from her own recipes, using natural ingredients and without preservatives, additives or extra sugar whilst catering for any dietary requirements, Including dairy and gluten free. 

You can find her at Wiltshire Farmers Markets in Bradford on Avon, Chippenham, Devises, Trowbridge, Warminster and Sailsbury.

Her Lemon Mousse Cake with Meringue Truffles was made using fresh local Wiltshire eggs from Westcroft Free Range Eggs. A family run business, they are a leading independent force in egg packing and distribution in the South West. Due to their many years of experience they are able to ensure they provide a reliable and quality service to all their customers. They specialise in offering a free daily delivery service for all their orders, large or small.

Ingredients:




7 Locally sourced free range eggs - 6 whole and 1 extra white (keep extra yolk for scrambled egg).

330g/10oz Caster Sugar.

Grated rind of 1 Lemon and juice of half a lemon.

TRUFFLEicious Homemade Belgian Choc Truffles.

Method: 

Line a 23 x 30cm Swiss Roll Tin with baking paper, clipping the corners to make a stand up collar.

Pre-heat oven to Gas 4 180c 350F.

Line a 23 x 30cm Swiss Roll Tin with baking paper, clipping the corners to make a stand up collar.

Separate the eggs into 2 different bowls.

Beat the yolks over a pan of simmering water with half the caster sugar and lemon rind until the mixture is thick and creamy. Remove from heat. Slowly beat in the lemon juice.

Beat the whites in the separate bowl adding the rest of the sugar a little at a time until stiff.

Carefully fold 2 tbsps of the whites into the yolks to loosen the mixture, gently fold in the rest of the whites.

Quickly and carefully pour mixture into prepared tin lightly level the top with a spatula.

Bake in a pre-heated oven. Gas 4 180c 350F until lightly golden on top and mixture does not wobble.

Leave to cool and cover with a clean tea towel leave to stand until completely cold.

Lightly dust a sheet of baking paper with icing sugar, and invert the cooked cake onto the paper.

Remove tin and peel away the paper, fill with TRUFFLEicious homemade Lemon Meringue Belgian Truffles and flip into a roll from the long sides.

Lightly dust with icing sugar and serve with fresh seasonal fruit and extra truffles.






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