Mojito Sponge Cake

Do you love a mojito? Do you love cake? Well, why not combine the two! Indulge in this delightful recipe by BBC Good Food and treat your tastebuds to a Mojito Sponge Cake that you are sure to love! 

Total Cooking Time: 1 hour

Serves: 10-12

Ingredients

Sponge
6 eggs
260g golden caster sugar
115g melted butter, cooled to room temperature
1 tsp vanilla extract
260g plain flour


Mojito Sugar Syrup:
150g light muscovado sugar
4 limes, 2 thinly sliced for the top
75ml white rum
A medium-sized bunch mint, torn or cut into small pieces


Lime Butter Cream:
200g Butter, room temperature
400g Icing sugar, sifted
½ tsp or 1 tsp vanilla bean paste
Vanilla extract
2 Limes, zested and juiced

Method

Step 1: To begin, make the syrup. Place the sugar, 40 ml water, white rum and lime juice into a small, heavy-based saucepan and simmer on a low heat to dissolve the sugar, then boil for 1 minute. Next, remove from the heat, add the mint leaves and the zest from the lime and stir. Ensure the syrup is left to cool 

Step 2: Preheat the oven to 200C/fan 10/gas6. Next, line the base of two 20cm sandwich tins with baking paper. Next, in a separate bowl, beat the eggs lightly then add the sugar and lightly beat a second time. Following this, place the bowl over a pan of boiled water but make sure it does not touch the water. Using the Morphy Richards Total Control Handheld Blender, whisk the mixture until it thickens and has tripled in volume. 

Step 3: Add the butter and vanilla extract and fold into the mixture using a spatula. Next, separate the batter into three batches, sift into the batter and continue to fold into the mixture. Tip the batter into the baking tins and level the tops before placing into the oven for 15 minutes or until slightly brown. 

Step 4: Before removing the cake from the tins, allow the tins to cool for 5 minutes then remove and place them onto a wire cooling rack. Once cooled, strain the mojito syrup and use two thirds to brush over the tops of the cakes. 

Step 5: When making the butter icing, begin by creaming the butter until smooth, following this beat in the vanilla, lime juice, zest and icing sugar. Once mixed, smooth a thin layer of icing over the top of the first cake, then pop the second cake on top. Using the remaining butter icing, smooth over the rest of the cake starting with the top followed by smoothing round the sides. 

Step 6: To decorate, add thinly sliced limes to the top of the cake and serve with the remaining syrup! 


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