- For the Lime Curd
- 6 large or extra large egg yolks
- Zest of 2 large limes
- ½ cup fresh lime juice
- ¾ cup sugar
- ½ cup butter cut in small pieces
- For the Lime Sponge Cake
- 1 cup flour
- 1 tsp baking powder
- 6 eggs separated, room temperature
- ¼ tsp cream of tarter
- 1 cup sugar, separated in 2 half cups
- 2 tsp vanilla extract
- ½ tsp lemon flavoring (optional)
- zest of one lime finely minced
- For the Marshmallow Frosting
- 4 egg whites
- ¼ tsp cream of tarter
- 2 tsp vanilla extract
- 1¼ cups sugar
- ½ cup corn syrup
- ¼ cup water
- Garnish with
- 1 cup toasted coconut
Instructions
For the Lime Curd
Whisk together egg yolks, lime juice and zest, and sugar in a small saucepan.
Cook over medium low heat, stirring constantly until the mixture thickens enough to coat the wooden spoon.
Remove from heat and whisk in the butter, one piece at a time until smooth.
At this point you can press the lime cured through a sieve to remove the zest if desired but I don't bother.
Chill completely before using to fill the center of the two cake layers.
For the Lime Sponge Cake
Sift together the flour and baking powder and set aside.
For the meringue base of the batter you will need to beat egg whites and cream of tarter until foamy.
Add ½ cup sugar gradually until egg whites are stiff.
Beat egg yolks and ½ cup sugar until foamy and thickened.
Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
During the final minute of folding the batter add zest of one lime, finely minced.
Pour into ungreased and parchment paper lined 8 or 9 inch round cake pans and bake at 325 degrees F for 25-30 minutes or until center springs back when touched.
Turn onto a wire rack to cool completely.
For the Marshmallow Frosting
In a small saucepan combine sugar, corn syrup and water.
Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl.
With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream.Continue to whip the frosting until it forms stiff peaks.
Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.
I like to pipe a rim of frosting around the edge of the bottom layer of cake to form a sort of well for the lime curd before adding the top layer and frosting the entire outside of the cake. Reserve ¼ cup of the lime curd to garnish the cake if desired
When the cake is completely frosted cover the top and sides of the cake with the toasted coconut. I toast coconut in the oven at 350 degrees F by placing it in a shallow layer on a baking sheet for 5 to 10 minutes, tossing it about 3 times during the baking time.
Note
Source recipes -Here-
