This cake was made by Chef Ileisha and featured on Below Deck Sailing Yacht on the 6/12/23 episode,
(I just use the dates, not this Season and episode number – so much easier.) Who really can pinpoint the exact season and episode number, when you’re trying to remember a certain episode? Bravo must think that we have nothing else to do!!
Back to the cake, didn’t know what this cake was, all I know is that it was a HIT !!
I thought it looked like a giant toasted marshmallow, which immediately got my attention because I love me a toasted marshmallow! Guests devoured it, like I’ve never seen on an episode ever. Chief stew Daisy, took one look at it and was like “what are you doing with the rest of it?? Don’t waste it!!” She then demanded that it get cut up at once for the crew.
I found this recipe online, and did a little tweaking, mainly for the size, because I didn’t want to make a whole cake.
The sponge cake recipe only makes two thin layers. I used two 8 inch round cake pans. I then cut the layers in half, so I had 4 thin half layers. If you want to make a whole cake, I would double the cake and meringue, but not the filling (pastry) icing. This will make plenty.
If you’re wanting to do a ‘test run’ – these measurements should be perfect for the half cake. Again, you will probably have some leftover pastry icing. I would put as much as you possibly can on it, because this icing is bangin!’ I’ve made from-scratch icing before a ton of times for cakes, (canned icing is the WORST !!) but this is so different. It’s so smooth and bougie!
I also don’t have a blow torch, but whatever, I know I’m not winning any presentation awards. This was the first time I made it, and it’s not something that you can throw together in an hour, believe me!!
Please NOTE: the pastry icing gets cooked, and then needs to be chilled, then brought back to room temp before completing, so you will need 3 – 4 hours at least for this. I HATE when you’re doing a new recipe, and yes I’m guilty of not reading it thorougly before I begin, and then I see – ‘CHILL SEVERAL HOURS OR OVERNIGHT’ after I have already started. I want to cry if it’s something I need to get done that same day.
You will need a blow torch, or you can improvise with the broiler in your oven.
I put the cake under the broiler in order to achieve the lovely toasty meringue. I only had it in for a minute and a half, and it started to burn. So if you do this, it will only do toast the top, not the sides, and I would stand there and keep checking it every 30 seconds. My broiler does seem to get extra hot.
I’m not being too hard on myself. And you shouldn’t be either, if it’s not perfect. I do recommend a test run, if you’re planning on making this for an occasion, unless you’re a professional.
I was surprised the cake didn’t have any butter, oil, or anything like that. Okay, here we go. Sorry to go on so long. I also hate when there’s a thesis before a recipe.
SPONGE CAKE
(this will make two thin 8 inch round layers)
1 Cup Flour
2/3 Cup Sugar
4 Eggs
2 tsp vanilla extract
FILLING/PASTRY ICING – for inside of cake
1/2 Cup White Granulated Sugar
1/4 Cup Corn Starch
Pinch of Salt
2 Cups Whole Milk
4 Egg Yolks -separate your eggs, saving the whites in a bowl, you’ll need it for the meringue
2 T Unsalted Butter
1 tsp Vanilla Extract
3 Cups Heavy Whipping Cream
MERINGUE – top and sides.
4 Egg Whites
1 Cup of Sugar
1.50 tsp fresh Lemon Juice
******
Let’s Go !!!! Preheat oven to 350
Grease (butter) and flour your cake pans. In mixer, mix 2/3 cups of sugar, and 4 room temp eggs until it is a smooth.
Add in flour slowly. Do not over mix. Place batter into two 8 inch round cake pans, or any shape really, of a similar size. Be creative if you have square or oval pans!!
Bake for 18 – 22 minutes. Mine was done in 18. Do not over bake!! Chill for half hour, and remove from pans.
******
Whisk sugar, cornstarch, and salt in a medium saucepan.
Whisk together milk and egg yolks in a separate bowl then add this mixture and butter to the sauce pan.
Turn to medium heat, and whisk until it comes to a light boil. Let boil one minute still whisking remove from heat and stir in Vanilla.
Place this mixture on a large plates and cover with plastic wrap.
Refrigerate for at least two or three hours, remove from fridge, then bring to room temp before proceeding. Probably about an hour or so.
******
Whip 3 cups heavy cream in your mixer on high speed, until it is fluffy like whipped cream. (since that’s what it is!) This should only take a few minutes. Slowly fold in the (room temperature) pastry cream mixture a little at a time. You will then ice each layer, stacking them on top of each other.
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For meringue, whip your egg whites with sugar and fresh lemon juice until it’s thick and shiny. If you’re familiar with lemon meringue pie, it should look that that. Ice the entire exterior of cake with the meringue. You could play around with this a little bit, and just do meringue on the top if you don’t have a torch. Remember if you’re doing under the broiler thing, it will only take 30 seconds – minute and half, most likely.
GARNISH WITH FRESH FRUIT OF YOUR CHOICE. (not a necessity)
Enjoy! My advice is to refrigerate it for several hours before serving, or make it the day before you need it. I actually wasn’t very happy with it, until the next day.
It made such a difference.
It looks so pretty when sliced, and it’s so light and refreshing! I can definitely understand how it got scarfed down on Below Deck SY by the guests and crew within like minutes. And I assume Ileisha’s was a LOT better than mine!!
Even if not on a bougie yacht, your guests will be so impressed!
