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Lime and blackberry cloud cake
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Prep Time:
50 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Tangy lime cake with blackberry buttercream and Italian meringue frosting - a show-stopping dessert for any occasion!
Ingredients:
  • 375g (2 1/2 cups) plain flour, sifted
  • 12.00 gm baking powder, sifted
  • 0.60 gm salt
  • 315g (1 1/2 cups) caster sugar
  • 185ml (3/4 cup) water
  • 125ml (1/2 cup) melted coconut oil
  • 9 eggs, separated
  • 3 limes, rind finely grated, juiced
  • Pinch cream of tartar
  • 4 makrut lime leaves, torn
  • 40.00 ml saké
  • Fresh blackberries, to serve
  • Lime blossom, to serve (optional)
  • Icing sugar, to dust
  • 200g (1 1/3 cups) fresh blackberries or frozen blackberries, thawed
  • 1 lime, rind finely grated, juiced
  • 250g unsalted butter, at room temperature, chopped
  • 450g (3 cups) icing sugar mixture
  • 215g (1 cup) caster sugar
  • 60ml (1/4 cup) water
  • 3 egg whites, at room temperature
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease and line two 20cm round cake pans. In a large bowl, mix together flour, baking powder, salt, and 1 1⁄4 cups of sugar. Create a well in the center of the dry ingredients.
  • Combine water, oil, vanilla, egg yolks, lime zest from 2 limes, and 1 tablespoon lime juice in a large jug. Whisk until smooth, then pour into the mixture. Whisk until smooth and combined.
  • Beat the egg white and cream of tartar with electric beaters in a bowl until soft peaks form. Gently fold in one-third of the egg white mixture into the flour mixture using a large metal spoon. Repeat with the remaining egg white mixture in 2 more batches until just combined. Divide the mixture among prepared pans and bake for 40 minutes or until a skewer inserted in the centers comes out clean.
  • In a small saucepan over medium-low heat, simmer lime leaves, saké, sugar, lime rind, and juice for 2 minutes until sugar dissolves. Let it simmer for 5 more minutes until slightly thickened. Remove and discard lime leaves, then pour the warm syrup over the hot cakes. Allow the cakes to cool completely in the pans.
  • To prepare the buttercream, simmer 1 cup of blackberries and 1 1/2 tbs lime juice in a small saucepan until thickened. Strain through a sieve, discard solids, and let cool. Beat butter and half the icing sugar until creamy. Mix in lime rind, blackberry mixture, and remaining icing sugar until smooth. Fold in chopped blackberries gently.
  • After removing cakes from pans, trim the top of 1 cake and slice each cake in half horizontally. Place 1 cake base, cut side-up, on a serving plate. Spread one-third of the buttercream on top. Add the trimmed cake half and repeat layering with the remaining cake layers and buttercream. Finish with the untrimmed cake half.
  • To make the meringue frosting, gently heat sugar and water in a saucepan to dissolve sugar, wiping down sides with a wet pastry brush. Increase heat and cook until mixture reaches 115°C. In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Slowly add hot syrup to egg white mixture while beating on low. Increase speed and beat for 10 minutes until thick and glossy.
  • Cover the cake with meringue, then caramelize it using a cook’s blowtorch. Add blackberries and blossom on top, if desired, and finish by dusting with icing sugar.

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