Recipe courtesy of Kristina Serfass and Natalie Vorpahl
Show: Cake Wars
Episode: The Knot
Print
Salted Lime Margarita Cake
Total:
2 hr 10 min
Active:
55 min
Yield:
10 servings
Level:
Intermediate
Total:
2 hr 10 min
Active:
55 min
Yield:
10 servings
Level:
Intermediate

Ingredients

  • 3/4 cup butter, at room temperature, plus more for greasing
  • 1 1/4 cups cake flour
  • 1 1/4 cups sugar
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup egg whites
  • 1/2 cup sour cream
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice
  • 1/4 cup canola oil
  • Tequila Simple Syrup, recipe follows
  • Lime Curd, recipe follows
  • Salted Lime Buttercream, recipe follows
Tequila Simple Syrup:
  • 1/2 cup sugar
  • 1/4 cup white tequila
Salted Lime Buttercream:
  • 1 cup sugar
  • 1/2 cup egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 pound butter, cubed
  • 2 tablespoons lime juice
  • 1 teaspoon fleur de sel sea salt
  • 1/2 teaspoon vanilla extract
Lime Curd:
  • 1/2 cup sugar
  • 1/4 cup lime juice
  • Zest of 2 limes
  • 2 eggs
  • 1/2 cup butter, cubed

Directions

Preheat the oven to 325 degrees F. Grease two 6-inch cake pans.

In the bowl of an electric stand mixer fitted with a paddle attachment, mix the cake flour, sugar, salt and baking powder. Mix until combined. In a separate bowl, mix 1/4 cup plus 2 3/4 tablespoons water, the egg whites, sour cream, lime zest and lime juice. In another small bowl, mix together the butter and oil until it reaches a mayonnaise-like consistency. Add half of both the sour cream and butter mixtures to the flour. Mix on medium speed for 1 minute. Scrape down the sides of the bowl and add the rest of the sour cream and butter mixtures and mix on medium speed until fully mixed together, 2 minutes.

Divide the cake batter between the prepared cake pans, filling each to about two-thirds full. Bake until cooked through and a toothpick inserted into the center comes out clean, 20 to 24 minutes.

Let the cake set in the refrigerator for 1 hour or in the freezer for 30 minutes before applying icing.

Trim the tops of each cake and cut each widthwise into 2 layers. This will give you 4 layers of cake. Starting with the bottom layer, brush with the Tequila Simple Syrup. Using a pastry bag filled with Salted Lime Buttercream, pipe a thin ring around the outside edge of the cake, this will keep your curd from oozing out. Spread a thin layer of Lime Curd inside ring. Use the pastry bag to pipe a full layer of buttercream on top of curd, about 1/4-inch thick. Place the next cake layer on top and repeating the process with the syrup, buttercream and lime curd and repeat the process with the third layer of cake, ending with the final cake layer on top of the buttercream. Remove the excess filling from the outside of cake with an offset spatula. Refrigerate for 15 minutes to set. Once the cake is cool, ice with the remaining Salted Lime Buttercream and serve.

Tequila Simple Syrup:

Combine 1/2 cup water with the sugar in a pot, heat and stir until the sugar dissolves. Add the tequila and stir until combined. Set aside to cool.

Salted Lime Buttercream:

In a small pot combine the sugar and 1/2 cup water and bring to a boil. Continue cooking until the mixture reaches the soft-ball stage. Use a candy thermometer to monitor temperature. Meanwhile, in a separate bowl, use an electric mixer to whip the egg whites and cream of tartar on medium speed to a soft peak. When the sugar syrup reaches 225 degrees F, add it slowly to the whipped egg whites, continuing to beat on medium speed until cool. While the mixer is running, add the butter a few pieces at a time. Add the lime juice, salt and vanilla extract. Mix until combined.

Lime Curd:

In a large metal bowl, combine the sugar, lime juice and lime zest. Whisk the eggs into the lime mixture and set the bowl over a pot of boiling water. Stir constantly until the curd starts to thicken, about 10 minutes. Strain the curd through a mesh strainer into another bowl. Add the butter a few cubes at a time and whisk until smooth. Set aside to cool, stirring frequently.

Once the curd is cool, keep it in the refrigerator in an airtight container.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Coconut Cream Pie with Salted Lime Caramel

Recipe courtesy of Bobby Flay

Lime-Chili Salt

Recipe courtesy of Jocqui Smollett

Key Lime Cake

Recipe courtesy of Firefly

Chocolate Cake with Salted Caramel and White Chocolate Buttercream

Recipe courtesy of Jen Duncan

Figueroa Cupcakes: Chunky Lemon Fig Cake, Salted Honey Fig Compote, Cream Cheese Frosting

Recipe courtesy of Andrea Parks

Nana's Banana Cake with Salted Caramel Buttercream

Recipe courtesy of Viki Kane

Micheladas (Cold Beer with Salt and Fresh Lime Juice)

Recipe courtesy of Marcela Valladolid

Salted Cod Ceviche

On TV

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Big Bad BBQ Brawl

6:30pm | 5:30c

Big Bad BBQ Brawl

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Cheap Eats

10pm | 9c
10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Cheap Eats

2am | 1c
2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here