Gin & Lime Birthday Cake Recipe

Happy birthday to us!

It's been an exciting first year for Summer Thyme Co. and we have a lot to celebrate. What better way to do so, than with a gin-infused cake with limes. Limes were our bestseller from day 1 and that hasn't changed 💚 Thank you for your support!

Sponge cake
Ingredients
6 eggs, separated
160g (2/3 cup) sugar
150g (1 cup) plain flour
95g (1/2 cup) potato flour
1 1/2 tsp baking powder
1 tbsp vinegar

Method
Preheat oven to 170°C (fan-forced). Prepare a round cake pan & coat the bottom and sides with a thin layer of butter.
Whip the egg whites until they form soft peaks. Gradually add sugar followed by the egg yolks (slowly, one by one). In a separate bowl, mix both flours with baking powder. Using a spoon, slowly add the flour mixture to the egg mixture. When it's all incorporated, add the vinegar and stir it through. 
Pour the batter into the prepared cake pan. Bake for 35 minutes, until golden. Take it out of the oven and let it cool in the pan for at least 1 hour before carefully removing it. When the cake isn't warm to touch anymore, slice it into 3 rounds.

Gin Infusion
This is to add moistness and beautiful gin flavour to the sponge layers.
Ingredients
120ml dry gin
1 tsp Summer Thyme Co. G&T Botanicals Mix
juice of 1 small lime

Method
Mix the gin & the botanicals mix and let it infuse for 5-10 minutes. Add the lime juice and stir. Using a spoon, pour all around the 3 layers of the sponge cake, as evenly as you can.

Cream
Ingredients
40g powder sugar
500ml thickened cream
500g mascarpone
juice of 1 lime
zest of 2 limes

Method
Place all ingredients in a bowl and whip using an electric mixer. It's ready when it can hold shape when picked up with a spoon. 

You'll also need
1 small jar of citrus jam (I used a homemade lemon & orange jam)
Summer Thyme Co. dehydrated limes to decorate

Assemble the cake
Set aside 3 heaped tablespoons of the cream, to coat the outside of the cake. 
Spread half of the citrus jam on the bottom layer of the gin-soaked sponge. Followed by half of the cream. Cover with the middle section of the sponge and repeat the jam + cream step. Cover with the top of the sponge cake. Spread the cream you set aside on top and sides of the cake. Decorate with dehydrated limes.