Salted Lime Margarita Cake

Total Time:
2 hr 40 min
Prep:
55 min
Inactive:
1 hr 15 min
Cook:
30 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.

  • Yield: 1/2 cup.

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.

  • Yield: 5 cups.

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.

Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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