This mojito cake was made for my friend’s hen party – as she loves all things mojito. It has three layers of lime sponge, lime curd and white rum Italian meringue buttercream and topped with some fresh mint leaves.
For the lime sponge
- 265g margarine
- 265g caster sugar
- 300g self-raising flour
- 4 eggs
- 1 tsp baking powder
- Juice of 1 lime
- Zest of 3 limes
Preheat the oven to 180°C. Grease and line three sandwich tins with an 8 inch diameter. Mix all of the ingredients together until smooth. Split the batter evenly between the three tins and bake in the oven for 20-25 minutes until risen and a skewer comes out clean. Remove the cakes from the tins and leave to cool on a wire rack.
For the white rum Italian meringue buttercream
- 5 egg whites
- 450g unsalted butter
- 250g caster sugar
- 150ml of water
- 4 tablespoons of white rum
I used an Italian meringue buttercream recipe by Edd Kimber. I’ve used Edd’s method a few times now and it always comes out perfectly. You can find the recipe by clicking here. I added the rum a tablespoon at a time at the end.
To assemble the cake, place one of the sponges on a cake board and cover with some of the buttercream. Add a couple of teaspoons of lime curd and spread over. Repeat with another layer of sponge. Place the last sponge on top and cover the top and sides with the remaining buttercream and smooth over. Chop up some fresh mint leaves and sprinkle over the top.
Thanks you !