Sponge Biscuit

  • 3 eggs
  • 110 grams (3.9 ounces) sugar
  • 75 grams (2.65 ounces) flour
  • 15 grams (0.53 ounces) cornstarch
  • 1 teaspoon baking powder
  • 1 lime (zest)

Lime Curd

  • 3 egg yolks
  • Juice from 3 limes
  • Zest from 2 limes
  • 60 grams (2.1 ounces) high-fat butter
  • 150 grams (5.3 ounces) sugar
  • 2 tablespoons cornstarch

Raspberry Sauce

  • 250 grams (8.8 ounces) raspberries
  • 120 grams (4.2 ounces) sugar
  • 60 grams (2.1 ounces or 1/4 cup) water
  • 1.5 tablespoons cornstarch
  • 40 grams (1.4 ounces) water

Soaking Syrup

  • 200 grams (7.1 ounces or 3/4 cup + 4 teaspoons) milk
  • 70 grams (2.5 ounces) sugar


  • 400 grams (14.1 ounces) cream cheese
  • 60 grams (2.1 ounces or 1/4 cup) heavy cream
  • 70 grams (2.5 ounces) sugar
  • 8 grams (0.28 ounces) gelatin
  • 48 grams (1.7 ounces or 3 tablespoons + 1 teaspoon) water


  • Mixing Bowls

    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.

  • Electric Mixer

    This will make whipping egg whites and yolks much easier. A stand mixer is ideal, but a hand mixer will work too.

  • Sifter

    Sifting your flour and cornstarch helps to aerate them, leading to a fluffier cake. Opt for a fine-mesh sieve for best results.

  • Spatula

    Use a flexible silicone spatula for gentle folding. It helps keep the batter airy and light.

  • Springform Pan

    A 9-inch springform pan will make it easier to remove the cake without damaging it. Ensure it's non-stick for best results.

  • Acetate Film

    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.

  • Saucepan

    You'll need it for making both the lime curd and raspberry sauce. A saucepan with a thick bottom will help distribute heat evenly.


Step 1

1. Separate the egg whites and yolks into two bowls. Divide the sugar into two parts: add one part to the egg whites and the other part to the yolks. It's easier to separate eggs when they are cold, but let them reach room temperature before whipping.

Step 2

2. Whisk the egg whites to medium peaks. Ensure the bowl and whisk are clean and dry for the best results.

Step 3

3. Whip the yolks until slightly fluffy and smooth. A stand mixer can make this process easier.

Step 4

4. Add the whipped yolks into the whites and gently mix with a spatula using smooth movements.

Step 5

5. Sift the flour into a separate bowl, then add cornstarch and baking powder, mixing with a whisk.

Step 6

6. Gradually fold the flour mixture into the egg mixture using a spatula. Add the lime zest and mix gently.

Step 7

7. Pour the batter into a mold and bake at 160°C (320°F) for 30-40 minutes. Leave the sponge cake to cool to room temperature in the mold, then wrap it with plastic wrap and refrigerate for 6-8 hours to stabilize. Don’t open the oven too early or the cake may deflate.

Step 8

8. For the lime curd, combine egg yolks, lime zest, sugar, butter, lime juice, and cornstarch in a saucepan with a thick bottom. Cook over medium heat, stirring constantly with a whisk until it starts to thicken. Remove from heat and let it cool to room temperature.

Step 9

9. To make the raspberry sauce, place the raspberries, water, and sugar in a saucepan. If using frozen raspberries, allow them to melt. Bring the mixture to a boil while stirring.

Step 10

10. In a small bowl, mix 1.5 tablespoons of cornstarch with 40 grams (1.4 ounces) of water. Pour into the boiling raspberry mixture, bring to a boil again, then remove from heat. Let it cool to room temperature.

Step 11

11. To prepare the soaking syrup, mix the sugar with milk (if not using long shelf life milk, bring the mixture to a boil in a saucepan).

Step 12

12. Soak the gelatin in cold water and allow it to swell. Gelatin should be soaked according to package instructions.

Step 13

13. Whisk the cream cheese, heavy cream, and sugar until fluffy and smooth. Add the lime curd and mix well. Dissolve the gelatin and mix it into the cream. Assemble the cake immediately before the gelatin sets.

Step 14

14. To assemble the cake, use a ring mold and line the walls with acetate film. Cut the sponge cake into 3 layers.

Step 15

15. Layer the cake as follows: place one cake layer, brush with soaking syrup, add half the cream, form a cavity in the cream to hold half the raspberry sauce. Place another cake layer, brush with syrup, add the remaining cream and form another cavity for the remaining raspberry sauce, and top with the final cake layer brushed with syrup.

Step 16

16. Refrigerate the cake for 8-12 hours. Decorate with any kind of cream before serving. For a professional finish, use a piping bag.


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!


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.


  • 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.

Nutrition facts

Lime & raspberry cake
Recipe Yield:8 servings
Calories:per serving
Calories (Min - Max):480 - 520
Total Fat:25g
Saturated Fat:15g
Total Carbohydrate:56g
Total Sugars:45g