White Lime Cake

The lime cake is white on the outside and refreshingly green on the inside – both in color and taste.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 280 g Flour, Wheat, bread flour

  • 1.5 teaspoons Baking powder

  • 0.25 teaspoons Salt, table

  • 120 g Butter, unsalted

  • 280 g Sugar, white

  • 4 pieces Egg, fresh

  • 5 pieces Lime, fresh

  • 1 cup Whey, sour, liquid

  • 3 dl Sweet cream

  • 2 spoons Powdered sugar

Steps

  1. Preheat the oven to 180 degrees Celsius. Wash the limes thoroughly. Slice one lime and set aside the slices for decorating the cake. Grate the zest from the remaining limes, cut them in half, and squeeze out the juice.

  2. Grease and lightly flour a round cake pan. In a bowl, sift together the flour, baking powder, and salt, and mix well. In another, larger bowl, use an electric mixer to cream the butter and sugar until fluffy. Gradually add the eggs one at a time while continuously mixing. Reduce the mixer speed to low and add the lime juice and buttermilk. Mix in the lime zest, and finally, gradually add the flour mixture, spoon by spoon.

  3. Pour the batter into the prepared cake pan. Bake in the preheated oven for 25 to 30 minutes. To check if the cake is done, insert a toothpick into the sponge; it should come out clean and dry. Let the baked sponge cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

  4. Place the cooled sponge on a serving plate or platter. In a bowl, use an electric mixer to whip the sweet cream and sugar until stiff. Spread the whipped cream over the entire cake, decorate with thin lime slices and edible flowers (e.g., nasturtiums, daisies). Slice and serve.

Nutrition Information (Per 100g)

  • Calories: 346.93 kcal
  • Fat: 12.8 g
    • Saturated Fat: 7.12 g
  • Carbohydrates: 49.66 g
    • Sugars: 28.6 g
  • Protein: 6.5 g
  • Fiber: 0.52 g

Advice

For a greener color, mix 0.5 teaspoons of green food coloring into the batter for the sponge cake. Instead of buttermilk, you can use a mixture of lime juice or vinegar and skim milk: in a cup, add 1 tablespoon of lime juice or vinegar and pour in enough milk to fill the cup.