Yes I realize that just yesterday I was talking about detoxing from the holiday, and getting my healthy eating and fitness back in order, but today we have something to celebrate, and celebrations call for cake! Yet another dear friend of mine popped out her healthy baby boy today. That makes 3 baby boys in 6 days for me! Welcome baby Teddy! Yes, you live in Australia, and I may never meet you in person, but know that I love you anyway. So much so, that I will honor you with a boozy cake on my blog.
What’s that you say? Alcohol laden cakes are not appropriate for a baby’s birth? Well that’s another glorious reason not to have kids and just be a super aunt instead. The Hubs and I get to celebrate all the babies we love in our lives with booze and cigars. We promise to sober up before babysitting duty.
Congrats Jenn, Luke and big sister Polly! May your holidays be that much sweeter now that you’re a family of four.
for the cake
- 2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 6 large egg whites
- 3/4 cup milk
- zest of 4 limes
for the genoise
- 1/2 c light brown sugar
- 1/2 c white rum
- 1/4 c water
- Zest and juice of 3 limes
- 1 bunch of fresh mint leaves
for the frosting
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, SIFTED
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- zest and juice of 2 limes
For the cake: Preheat to 350 degrees. In a medium bowl, combine the flour, baking powder, and salt mixing well. Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in 2 tsp vanilla.
Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
Pour the batter into 2 9-inch round pans that have been greased and floured.
Bake for about 30 to 35 minutes, until a toothpick inserted in the center emerges clean. Cool the layers in the pans on racks for 5 minutes, then remove from pan onto a cooling rack to finish cooling.
While the cake layers are baking, prepare the genoise by bringing the brown sugar, lime juice, water and rum to a boil in a small saucepan for about 3 minutes or until it starts to thicken slightly. Take off the heat and toss in the lime zest and mint. Give a stir and set aside to cool. Once cooled, remove and discard the mint.
For the frosting: Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Turn the mixer to low and slowly add 3 cups of powdered sugar until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract and salt. Add in lime juice and zest beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar.
To assemble the cake: carefully slice each layer in half. Spread the top of each layer with the genoise. Allow to soak in for 5 minutes. Top the genoise with frosting and begin stacking each layer. Frost the outside of the cake and garnish with mint.