Ingredients
Sponge Biscuit
Lime Curd
Raspberry Sauce
Soaking Syrup
Cream
Instructions
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Servings
This cake isn't just a dessert; it's an experience! Picture the delight on your guests' faces as you serve up this masterpiece. For a sophisticated touch, garnish with fresh raspberries, lime zest curls, and a light dusting of powdered sugar. If you're feeling fancy, a light drizzle of raspberry sauce around the plate adds a professional finish. Pair it with a crisp, cold glass of sparkling wine to accentuate the tartness of the lime and the sweetness of the raspberries.
For a cozy, laid-back vibe, serve it alongside a warm cup of herbal tea. The flavors of chamomile or mint will balance the cake's sweetness perfectly. This cake also makes an impressive centerpiece for any celebration—be it birthdays, anniversaries, or even a cozy family dinner. It’s versatile enough to fit any occasion, and charming enough to make people think you spent all day in the kitchen—only you'll know the secret of how easy it actually was!
Equipment
You'll need separate bowls for egg whites and yolks, plus extras for other ingredients. Stainless steel or glass bowls work best as they don't retain odors.
This will make whipping egg whites and yolks much easier. A stand mixer is ideal, but a hand mixer will work too.
Sifting your flour and cornstarch helps to aerate them, leading to a fluffier cake. Opt for a fine-mesh sieve for best results.
Use a flexible silicone spatula for gentle folding. It helps keep the batter airy and light.
A 9-inch springform pan will make it easier to remove the cake without damaging it. Ensure it's non-stick for best results.
This is used to line the cake ring and helps remove the cake smoothly after assembly. Find it at most baking supply stores or online.
You'll need it for making both the lime curd and raspberry sauce. A saucepan with a thick bottom will help distribute heat evenly.
Variations
If you're looking to make this recipe gluten-free, you can substitute the all-purpose flour with a good quality gluten-free flour blend. Make sure it contains xanthan gum for better texture. For a vegan version, replace the eggs with a mixture of flax or chia seeds and water (1 tablespoon of seeds mixed with 3 tablespoons of water for each egg), and swap out the dairy products with plant-based alternatives like almond milk and vegan butter. Ensure the cream cheese is also vegan-friendly.
Faq
- Why did my sponge cake sink in the middle?
This can happen if the oven door is opened too early, causing a loss of heat. It can also be due to under-baking or over-mixing the batter, which deflates it.
- How do I prevent the raspberry sauce from being too watery?
Make sure to bring the sauce to a full boil after adding the cornstarch slurry. Cornstarch needs high heat to fully activate and thicken the sauce.
- Can I make the lime curd ahead of time?
Absolutely! Lime curd can be made up to a week in advance and stored in an airtight container in the refrigerator.
- How do I get smooth cream cheese frosting?
Make sure the cream cheese is at room temperature before whipping, and whip it thoroughly with the heavy cream and sugar to get a smooth, fluffy consistency.
- Why is my cake not rising properly?
This could be due to using old baking powder or not incorporating enough air into the egg whites. Fresh ingredients and proper mixing techniques are key.
- How can I prevent my cake layers from sliding when stacking?
Make sure each layer has cooled and firmed up in the refrigerator before assembling. Use a light hand with the soaking syrup to avoid making the cake too wet.