16 December 2012,22:38 by
Sruthilaya Subiksha.D

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Serves :

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.
  • The Icing: Heat the maple syrup with unsalted butter and milk until butter melts.
  • Sieve the icing sugar and mix with melted mixture until smooth. Cool, whisk until thick enough to spread.
  • Spread one cake layer with some icing, place other layer on top and spread remaining icing over the top. Decorate with lime rind.


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

Maple-Flavoured Icing

  • 50 grams unsalted butter
  • 3 teaspoon maple syrup
  • 1 tablespoon milk
  • 250 grams icing sugar
  • Fresh fruit, to serve

1 comment for “Layered Lime Sponge with Maple Icing”

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