Lemon Sponge Cake With Italian Meringue And Blackberry Puree

• 1/2 pint blackberry
• 12 small blackberries, for garnish, divided
• 6 1/2 tablespoons sugar, divided
• 3/4 cup sugar
• 1/3 cup flour
• 2 tablespoons cake flour
• 1 pinch salt
• 3 eggs, separated, at room temperature
• 3 egg whites, room temperature
• 2 tablespoons grated lemon zest
• 1/4 teaspoon vanilla
• 1/8 teaspoon cream of tartar
• 2 tablespoons melted butter
• 1/4 cup water

1. Preheat oven to 350u0b0F.
2. Butter individual tart pans.
3. Carefully rinse blackberries and pat dry. (Set aside the 12 berries for garnish).
4. 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.
5. Stir 1 tbsp sugar into puree, set aside.
6. In a large bowl, stir together flour, cake flour and salt and set aside.
7. In a medium bowl, beat egg yolks with 2 1/2 tbsp sugar until thick and lemon-coloured.
8. Stir in lemon zest and vanilla.
9. In another bowl, beat 3 egg whites along with cream of tartar to soft peaks.
10. Gradually beat in 3 tbsp sugar until stiff peaks form.
11. Quickly fold beaten egg whites into egg yolk mixture.
12. Fold in flour mixture until just combined.
13. Quickly fold in melted butter.
14. Divide mixture evenly among tart pans; gently smooth tops.
15. Place tart pans on baking sheet.
16. Bake about 15 minutes until cakes are lightly browned and set in centre.
17. Cool on wire rack, then remove from pans.
18. In small saucepan, combine 1/4 cup water and remaining 3/4 cup sugar.
19. Cook over medium heat until syrup reaches 238 F on a candy thermometer.
20. Remove from heat.
21. Beat remaining three egg whites to form soft peaks, 30 seconds to 1 minute.
22. With the mixer running at medium speed, add syrup in a slow stream.
23. Continure beating until meringue is cool and stiff peaks form, about 3 to 5 minutes.
24. Place cakes on a baking sheet.
25. 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).
26. Place cakes under the broiler until edges are golden brown, 1 to 2 minutes.
27. To serve the cakes, garnish each with a couple of blackberries and drizzle a little blackberry puree around each cake.
28. Serve immediately.

blackberry, blackberries, sugar, sugar, flour, cake flour, salt, eggs, egg whites, lemon zest, vanilla, cream of tartar, butter, water

Taken from www.food.com/recipe/lemon-sponge-cake-with-italian-meringue-and-blackberry-puree-297374 (may not work)