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16 December 2012,22:28 by
Sruthilaya Subiksha.D

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LAYERED LIME SPONGE WITH CITRUS BUTTERCREAM

Serves :
6

Preparation Time :
35 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat oven to 190°C / 375°F/ Gas mark 5. Grease two 9-inch base line deep sandwich tins.
  • The Sponge Cake: Beat butter, sugar and lime rind together until light and creamy. Beat in egg yolks, one at a time. In a separate bowl, whisk egg whites until stiff.
  • Sieve flour and baking powder into the creamed mixture and stir in along with ground almonds. Fold in the egg whites.
  • Divide mixture between cake tins and smooth tops level. Bake for about 20-30 minutes or until a toothpick inserted into cake comes out clean.
  • Cool in pans for 10-15 minutes before turning out on to a wire rack to cool completely.
  • Lemon Butter Cream: Beat the unsalted butter with finely grated lemon rind and sieved icing sugar until smooth. Stir in lime or lemon juice until soft and spreadable.
  • Spread one cake layer with lemon butter cream, place other layer on top and spread remaining icing over the top. Decorate with lime rind.

INGREDIENTS

The Sponge

  • 150 grams unsalted butter
  • 150 grams light brown sugar
  • Finely grated rind of 2 limes, plus a little extra

To Decorate

  • 4 large eggs, separated
  • 75 grams plain flour
  • 1 teaspoon baking powder
  • 100 grams ground almonds

Lemon Butter Cream

  • 250 grams unsalted butter
  • Finely grated rind 1 large lemon
  • 250 grams sieved icing sugar
  • Fresh fruit, to serve

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