Genoise Sponge Cake with Lime and White Chocolate

Genoise sponge covered in lime and white chocolate icing with wafer daisies on the top.

5 from 1 vote

Genoise Sponge Cake with Lime and White Chocolate

Who needs a lime drizzle cake when you can get a mojito one instead? This lime and white chocolate genoise sponge cake is drizzled with a mixture of lime, mint and rum syrup. The recipe is then finished off with white chocolate and lime icing. It's divine.

Prep Time1

Cook Time40

Course: Afternoon Tea

Cuisine: British, Caribbean, French

Keyword: cake, lime, rum, sponge cake, white chocolate

Servings: slices

Calories: 506kcal

Author: Choclette @ Tin and Thyme

Ingredients

Mojito Syrup

1 lime the larger the better
2½ oz light muscovado sugar (75g)
1 fl oz water (20ml)
1 fl oz rum (20ml) (I used grapa as I didn't have any rum at the time)
2 sprig fresh mint

Sponge

4 oz unsalted butter (115g)
6 large eggs
9 oz golden caster sugar (260g)
9 oz plain flour (all purpose flour) (260g) (I used 6oz white, 3oz wholemeal)

White Chocolate Icing

3½ oz white chocolate (100g) (I used Green & Black's)
3 oz unsalted butter (85g) softened
4 oz icing sugar (115g)
1 lime

Metric - US Customary

Instructions

Mojito Syrup

Grate the lime zest into a small bowl.
1 lime
In a small pan over a gentle heat, dissolve the sugar in the water. Add the rum and the juice from the lime and simmer for about three minutes until the syrup thickens slightly.
2½ oz light muscovado sugar, 1 fl oz water, 1 fl oz rum
Take off the heat, add the lime zest and a couple of mint sprigs. Put the lid on the pan and leave to infuse whilst making the cake.
2 sprig fresh mint

Sponge

Butter the sides and line the bottom of a 20cm (8 inch) spring form tin.
Melt the butter and leave to cool a little.
4 oz unsalted butter
Place a mixing bowl over a pan of hot water and whisk the eggs and sugar together with electric beaters for a good five minutes.
6 large eggs, 9 oz golden caster sugar
Take the bowl off the pan and continue to beat for a few more minutes until the mixture is pale and thick and has tripled in volume.
Pour the butter down the side of the cake bowl so as not to deflate the eggs and fold it in as gently as you can.
Sift in the flour and fold it in as lightly as you can.
9 oz plain flour (all purpose flour)
Pour the mixture into the tin, level the top and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 40 minutes or until an inserted skewer comes out more or less clean. Cover the top of the tin with foil for the last 10 minutes so as not to brown the top too much.
Leave to cool for 10 minutes then turn out onto a wire rack to cool completely.

White Chocolate Icing

Melt the chocolate in a bowl suspended over a pan of hot, but not boiling water.
3½ oz white chocolate
Cream the butter and icing sugar until light and fluffy. Grate in the lime zest and cream a bit more.
3 oz unsalted butter, 4 oz icing sugar, 1 lime
Beat in the juice from half the lime.
Beat in the melted chocolate and add a squeeze more lime if you think it needs it.

Assembly

Cut the sponge in half, horizontally and brush each cut side liberally with the syrup until it's all used up.
Spread some of the buttercream over one half and place the other half on top so that the cut edges are sandwiched back together again.
Spread the rest of the buttercream over the top of the cake and around the sides.
Decorate as you wish. I used wafer daisies as spring was in the air.

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition