Whiskey Sour Cocktail Cake Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the cake:</li> <li class="ingredients-single-item">225g unsalted butter, softened</li> <li class="ingredients-single-item">225g caster sugar</li> <li class="ingredients-single-item">4 large eggs, room temperature</li> <li class="ingredients-single-item">225g self-raising flour</li> <li class="ingredients-single-item">1 tsp baking powder</li> <li class="ingredients-single-item">Zest of 2 lemons</li> <li class="ingredients-single-item">60ml good quality bourbon whiskey</li> <li class="ingredients-single-item">For the lemon syrup:</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">Juice of 2 lemons</li> <li class="ingredients-single-item">30ml bourbon whiskey</li> <li class="ingredients-single-item">For the meringue topping:</li> <li class="ingredients-single-item">4 egg whites</li> <li class="ingredients-single-item">200g caster sugar</li> <li class="ingredients-single-item">1/4 tsp cream of tartar</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">For garnish:</li> <li class="ingredients-single-item">Thin lemon slices</li> <li class="ingredients-single-item">Fresh mint leaves</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm bundt pan or round cake tin</li> <li class="equipment-single-item">Stand mixer with whisk attachment</li> <li class="equipment-single-item">Candy/cooking thermometer</li> <li class="equipment-single-item">Kitchen blowtorch</li> <li class="equipment-single-item">Microplane or fine grater for zest</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 170°C (325°F). Thoroughly grease a 23cm bundt pan or round cake tin, ensuring you reach all the crevices. Dust with flour and tap out excess for a perfect release later. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy, about 5 minutes. This extended beating incorporates air into the mixture, creating a lighter cake texture that will beautifully absorb the whiskey syrup later. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a tablespoon of your measured flour to stabilize the emulsion. Proper emulsification ensures a consistent crumb in your finished cake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Sift the self-raising flour and baking powder together, then fold gently into the butter mixture using a large metal spoon or spatula. Move in a figure-eight motion to maintain the air you've incorporated. When almost combined, add the lemon zest and whiskey, folding just until incorporated - overmixing now will develop gluten and toughen your cake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 45-50 minutes until golden brown and a skewer inserted into the center comes out clean. The cake should also be beginning to pull away from the sides of the pan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> While the cake bakes, prepare the lemon syrup by combining the sugar and lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves completely, then remove from heat and stir in the whiskey. This syrup will infuse your cake with the classic cocktail's flavor profile. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> When the cake is done, leave it in the pan and immediately poke holes all over the top with a skewer. Slowly pour half the warm syrup over the hot cake, allowing it time to absorb. Let the cake cool in the pan for 15 minutes before turning out onto a wire rack. Once turned out, poke holes in the bottom of the cake and brush with the remaining syrup. Allow to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For the meringue topping, place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment. In a small saucepan, combine the sugar with 60ml water and heat to 115°C (240°F) - use your candy thermometer for accuracy. When the syrup reaches about 110°C, begin whisking the egg whites with the cream of tartar on medium speed until foamy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> When your sugar syrup reaches 115°C and egg whites are at soft peaks, carefully pour the hot syrup in a thin stream down the side of the bowl while continuing to whisk. This technique cooks the egg whites while creating a stable meringue. Once all syrup is added, increase the speed to high and continue whisking for 5-7 minutes until thick, glossy and cool to the touch. Add the vanilla extract in the final minute. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Place the cooled cake on a serving platter and generously dollop the meringue on top, creating dramatic peaks and swirls with the back of a spoon. Using a kitchen blowtorch, carefully toast the meringue until golden brown, mimicking the frothy top of a whiskey sour cocktail. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Garnish with thin lemon slices and fresh mint leaves. For the most authentic cocktail-inspired experience, serve at room temperature. The cake keeps well for 2-3 days in an airtight container. </li> </ol>