Monday, 25 June 2012

Lime sponge with lime curd and marshmallow topping

The coconut is optional
A while ago, a friend had a birthday. Friends have a way of doing that. And when they do, it's rather fun to bake them a cake. Not just any old cake, but something unusual. So this is what I decided on on this occasion.

Oven temperature

...for the sponge

125g butter
120g caster sugar
2 eggs
120g self-raising flour (or plain flour plus10mls of baking powder)
Grated zest of 2 limes

...for the curd

I have already provided the recipe for this curd, but for the sake of convenience, let's include it here
250ml sugar
2.5ml salt
60ml cornflour
250ml lime juice
Grated zest of two limes
15ml lemon juice
45ml butter

...for the topping
375ml sugar
2 egg whites
pinch salt
80ml water
pinch cream of tartar
5ml vanilla

I would advise you to make the curd first, so that it has time to cool while you bake the cake. That way, they should both be ready for use at about the same time.

...for the curd
  • Place the salt, sugar and cornflour together in a saucepan and gradually stir in the orange juice.
  • Stir over a medium heat until the mixture becomes glossy and thick.
  • Remove from the heat and add the rest of the ingredients. Stir well.
  • Allow to cool completely before spreading on the cake or it will sink in to the sponge rather than forming a filling between your layers.
...for the sponge
  • Cream butter and sugar until soft and light.
  • Stir in grated zest.
  • Beat the eggs well and stir into the egg butter mixture. If it starts to curdle a bit, sprinkle in a bit of the flour to calm it down.
  • Sift and fold in the flour.
  • Divide between two cake pans and bake for about 20 minutes, or until done (test with skewer, or by 'spring-back' method - cake should spring back when gently poked with a forefinger).
  • Allow to cool.
...for the topping
  • Combine the sugar, water, egg whites, cream of tartar and salt in the top of a double boiler. No, I don't have one either, so I use a bowl (which I later place over a saucepan of water). It works.
  •  Beat well.
  • Place over rapidly boiling water and beat constantly until the mixture is able to form stiff peaks. This should take about 7-10 minutes. And I don't need to urge to to exercise caution when using your electric beater near both a hot cooker plate and water, do I?
  • Remove from the heat, and beat in the vanilla.
  • Keep beating until the mixture is cool and of the right consistency for spreading on a cake.
...bringing it all together
  • I like to place the flat (bottom) surfaces of a layer cake together - it sits better that way. So I turn one layer 'upside down'.
  • Spread the curd liberally over the flat side of one layer.
  • Top with the other layer, flat (bottom) side down.
  • Spread the marshmallow topping all over the top and sides of the cake.
  • You can choose to sprinkle with dessicated coconut at this point.


  1. A question and a comment...

    1. What's the texture of curd? Is it like jelly or jam?

    2. We call that kind of frosting "Seven Minute Frosting" and it is divine!

    I definitely will make this as it sounds fantastic.

    1. This is my third attempt at responding, Becca. I'm not ignoring you, I'm having Blogger-bother.

      In answer to your question, jam isn't an exact match, but it's closer than jelly. Curd is velvety in texture. The closest thing I can think of is one of the more expensive chocolate spreads.

      I have to point out to any other readers that the frosting took longer than seven minutes to make, though, just in case someone tries it and thinks they've done something wrong if it isn't ready in that time.

    2. Thanks, Karyn. And I guess I should have said that the name of the frosting (as I called it) is misleading because I have *never* had it take just 7 minutes. I'm not sure where the name came from but that's just what I've always heard it called.