{"id":20150,"date":"2019-09-13T08:08:48","date_gmt":"2019-09-13T06:08:48","guid":{"rendered":"https:\/\/bake-street.com\/?p=20150"},"modified":"2026-04-08T12:27:21","modified_gmt":"2026-04-08T10:27:21","slug":"lime-and-ginger-cake","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/lime-and-ginger-cake\/","title":{"rendered":"Lime and Ginger Cake"},"content":{"rendered":"

I had long wanted to make a lime cake, in fact, since I tasted a wonderful cake from my friend Ra\u00fal, “El Oso con Botas”<\/strong><\/a>. He is the best cooking, he manages to bring out super intense flavors in each of his elaborations. And, finally, I can leave you this Lime and Ginger Cake<\/strong>.<\/p>\n

Another thing I really wanted to make was a tall, very tall cake, with many layers. In fact, since I started making cakes, I’ve only made one very tall one and it was for my sister’s birthday last year. This cake must have been zombie style<\/strong><\/a>, but ended up being something in that way with a pop-vintage style, hahaha. It had several sponge cakes (strawberry, vanilla and chocolate), with their corresponding filling. Then I decorated it with some toppings that I printed of a waitress from the 60’s zombie, some hands and bugs … Ok, hahaha.<\/p>\n

<\/p>\n

\"Tarta <\/picture><\/div>\n

Back to this cake. The fact is that it was very tall, but I couldn’t publish it because I couldn’t cut it to show you the inside… And from that day on, I had the desire to do it.<\/p>\n

LITTLE BREAK, GOOD NEWS!<\/h5>\n

New edition for my online bread workshop “Homemade bread for beginners”<\/strong>. It will begin next October 21th, 2019.<\/p>\n

It is a workshop for all those who want to make bread at home and do not have extensive knowledge about baking or these are very basic<\/strong>. It is a workshop with a duration of just over 4 weeks during which we will work breads with yeast, preferments and\u00a0 sourdough. In addition we will work doughs with different types of hydration, flours, shapings and types of fermentation. During these weeks you will receive daily emails to segment the information, being divided into theory, videos and exercises. You can access from anywhere in the world and in any type of device. For more information you can click on this link<\/strong><\/a>.<\/p>\n

I continue with the cake \ud83d\ude09<\/p>\n

Lime and Ginger Cake.<\/h5>\n

First of all, I want you to know that in order to make this cake you will need a lot of egg whites<\/strong>. When I say a lot, they are a lot. I designed this recipe to give out all the egg whites I had in the fridge, surpluses that have been coming out of making panettones. So, when you bake this cake, either you make it to take advantage of that surplus of egg whites or you have a recipe in mind that is carried out with yolks. Because you’ll have plenty of them.<\/p>\n

To make this cake we will have to make two sponge cakes; one of lime and another of vanilla<\/strong>. We will cut them in 5 layers each one of them, although in reality useful we will have 4 because the superior one of all will be slightly domed, in addition to being thinner.<\/p>\n

Then we’ll make a lime syrup to moisten and intensify the aroma and flavor of the sponge cakes. Is there anything in the world more wonderful than the smell of lime? Yes, to be on holidays. But until next year nothing at all.<\/p>\n

\"Tarta <\/picture><\/div>\n
The filling on this occasion will be quite simple.<\/h5>\n

To hold the filling and not overflow, we will have SMBC cords on the edges of the sponge cakes. It probably wouldn’t have been necessary, but I was much calmer doing it this way.<\/p>\n

The filling will be familiar from other cakes, like the one I left you last week with Red Velvet and goat cheese mousse cake<\/strong><\/a>. It is a cream made with cream cheese or mascarpone, cream and ginger jam<\/strong>. Spectacular.<\/p>\n

\"Tarta <\/picture><\/div>\n

I’m pretty sure you won’t find it hard to find ginger jam in stores, although you can also use it homemade, of course. I live in Madrid and I can buy it in several supermarkets, there are different qualities and the truth is that there is a difference. If you can, I recommend you to buy the brand Robertson\u00b4s<\/strong>, I’ve also tried Cartwright & Butler<\/strong> and it’s great… But this last one is very expensive. For something like that, it’s not worth it. Almost better to enjoy on toast \ud83d\ude42<\/p>\n

\"Tarta <\/picture><\/div>\n
Decoration.<\/h5>\n

This time I wanted to try something similar to a marble or mixture of different shades of color that fused on the surface of the cake. I chose green because it’s a color I really like, and it would go well with the chocolate leaves decoration I had in mind.<\/p>\n

It is not the first time that I leave you a decoration with these leaves. I already did it in the Autumn Cake<\/strong><\/a> and in the Schwarzw\u00e4lder Torte<\/strong><\/a>. But I like them so much that from time to time, I have to make them…<\/p>\n

The combo is wonderful. The lime sponge together with the syrup is something from another world… A wonderful intensity of flavour. But if we already join it with the ginger cream, then we are already lost. A truly surprising and refreshing combination. Let’s go with the process \ud83d\ude09<\/p>\n