Free Easy Blueberry and Lime Curd Cake Recipe

Ingredients


The cake
2 cups sifted cake flour
1 1/4 cups sugar, divided
2 1/2 tsp baking powder
1/2 tsp salt
7 tbsp canola or light olive oil
1/3 cup fresh lime juice (about 3)
3 tbsps water
finely grated rind of 2 limes
3 egg yolks
8 egg whites
1 tsp cream of tarttar

Lime curd:

8 large egg yolks
1/4 cup freshly squeezed lime juice (3-4 limes)
1/4 cup freshly squeezed lemon juice (1 -2 lemons)
1 cup sugar
1/8 tsp salt
1 stick (113 g) unsalted butter, cold, cut into pieces

Frosting:

2 cups heavy cream
2 tbsp sugar
2 tsp gelatin
1/4 cup water

To garnish

900 ml blueberries


Method


To prepare cake, line bottoms of the 3 (8-inch) cake pans with parchment paper, coat with cooking spray.
Combine 2 cups cake flour, 1 cup sugar, baking powder and salt in a large bowl, stirring with a whisk, until well combined. Combine oil, 1/3 cup juice, 3 tablespoons of water, rind and egg yolks in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture, beat with a mixer at medium speed just until smooth.
Place egg whites in a large bowl, beat with with a mixer at high speed until foamy. Add cream of tartar, beat until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently stir one-fourthof egg mixture into flour mixture, gently fold in remaining egg white mixture.
Divide cake batter equally among prepared pans. Bake at 325F for 20 minutes. Cool in pans for 10 minutes, remove from pans. remove wax paper from cake layers. Cool completely on wire rack.

Lime curd:
Beat egg yolks and sugar until light in colour and sugar almost dissolves. Add lime juice and lemon juice, half of the zest, and salt to the egg yolk mixture. Cook in a heavy-bottom saucepan over medium heat, stirring constantly with a wooden spoon until the mixture is thick enough to coat back of the spoon, about 8-10 minutes. Remove saucepan from the heat. Add butter, stirring until smooth and the remaining zest. Refrigerate until chilled and set, at least 1 hour.

For stabilized whipped cream, combine gelatin and water, allw to soften for 5 minutes, then, dissolve gelatin overlow heat. Gelatin must be liquid , but not warm.
In the chilled bowl beat the cream and sugar just until traces of beater marks begin to show distinctly. Add the gelatin mixture in a teady stream, beating constantly and beat just until stiff peaks form when beater is raised.

To assemble cake, place 1 cake layer on a plate, spread 1/3 of lime curd over cake layer, scatter blueberries. Top with secon layer, 1/3 of lime curd, and blueberries and third layer. Combine the ramining lime curd with whipped cream and spread frosting over top and sides of cake. Garnish with blueberries.

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