Recipe Index

Ingredients

• 2 ¼ Cups Cake Flour
• 1 ½ Cup Granulated Sugar
• 1 Tablespoon Baking Powder
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt
• 1 Cup Buttermilk
• ¼ Cup Fresh Lime Juice
• 2 Tablespoons Lime Zest
• 2 Teaspoons Clear Vanilla
• ½ Cup Vegetable Oil
• 4 Egg Whites
• Lime Wedges (for Garnish)
• Graham Crackers (for Garnish)
• 8 Ounces Cream Cheese (Room Temperature)
• ½ Cup Unsalted Butter (Room Temperature)
• 1 Teaspoon Clear Vanilla Extract
• 2 Teaspoons Lime Zest
• ½ Teaspoon Salt
• 4 Cups Powdered Sugar

Method

1. Heat the oven to 350°F, spray two 8-inch cake pans, line their bases with parchment rounds, and spray the parchment as well.
2. Whisk the cake flour, granulated sugar, baking powder, baking soda and salt together in a large bowl.
3. Add the buttermilk, lime juice, lime zest, vanilla and vegetable oil to the dry ingredients and beat just until the batter comes together.
4. Whip the egg whites in a separate bowl to medium stiff peaks and fold them gently through the batter until no white streaks remain.
5. Divide the batter evenly between the pans and bake the layers for 35 to 40 minutes until the centres spring back when pressed.
6. Cool the cakes completely, then wrap the layers and chill them for at least 2 hours, or overnight, so they frost cleanly.
7. Beat the cream cheese and unsalted butter together until smooth, scraping the bowl down and beating briefly again to be sure the mixture is even.
8. Add the vanilla, lime zest, salt and powdered sugar to the frosting bowl and mix on low until the sugar is moistened, then beat on medium-high for 2 to 3 minutes until the frosting turns smooth and fluffy.
9. Frost the chilled layers with the lime cream cheese frosting straight away, decorate the cake with lime wedges and crushed graham crackers, and keep it in the fridge until serving.

Prep: 45 min · Cook: 40 min · Total: 85 min

Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.