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Zesty Lime Cake with Italian Chilli Meringue Frosting

Zesty Lime Cake with Italian Chilli Meringue Frosting

Zesty Lime Cake with Italian Chilli Meringue Frosting

Zesty Lime Cake with Italian Chilli Meringue Frosting. This zesty, spicy show-stopping sponge will surprise and delight your tastebuds.

Serves 10-12


250g unsalted butter, room temperature
1 cup caster sugar
1½ tbsp lime zest
4 large eggs
2 tsp vanilla bean paste
3 cups self-raising flour
1 cup buttermilk
¼ cup lime juice

Lime Syrup

¾ cup lime juice
¾ cup caster sugar

Italian Meringue

1½ cups caster sugar
¼ cup water
3 bird’s-eye chillies, halved
4 egg whites, at room temperature
Pinch cream of tartar

To make cake, preheat oven to 160˚C. Grease and line base and sides of a 20cm round cake tin. With an electric beater, beat butter, sugar and zest until pale and creamy. Add eggs, one at a time, beating well after each addition.

Beat in vanilla. Transfer to a bowl. Fold in sifted flour and combined buttermilk and lime juice in 3 batches. Spoon into prepared tin. Cook in preheated oven for 1 hour 15 minutes, or until a skewer comes out clean.

Meanwhile, to make syrup, place juice and sugar in a small saucepan. Stir over low heat until sugar dissolves. Bring to boil. Gentle boil for 10 to 15 minutes, or until slightly thickened.

Pierce hot cake all over with a skewer. Spoon over syrup. Cool completely in tin then turn onto a serving plate.

To make meringue, stir sugar, water and chillies in a small saucepan over a low heat until sugar dissolves. Increase heat to medium-high. Cook, without stirring, for 7 to 8 minutes or until mixture reaches 120˚C, brushing sides of pan with a wet pastry brush to avoid crystals forming.
Remove chillies.

Meanwhile, beat egg whites and cream of tartar in a large bowl until soft peaks form. Gradually add hot syrup to egg whites, beating on a medium speed. Increase speed and beat for 10 to 15 minutes or until thick and glossy. Spread meringue over cake.

SMART TIP: A blow torch can be used to caramelise meringue

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