Ingredients

• 1 Lime
• 1 sprig Mint Leaves
• 220 g Butter
• 2 sprigs Mint Leaves
• Oil as needed
• Caster Sugar as needed
• All Purpose Flour as needed
• 260 g Caster Sugar
• 80 g Water
• 80 g White Rum
• 50 g Lime Juice
• 6 Eggs
• 170g All Purpose Flour
• 250g Icing Sugar
• 2 teaspoons Lime Juice
• 1 teaspoon Lime Zest
• 1 teaspoon White Rum
• 1 Egg White

Tools

• Spatula
• Oven
• Cooking Chef XL
• Round pan - 20cm (8")
• Cooking chef xl bowl
• Medium bowl
• Small bowl
• Medium bowl
• Cutting board
• Cake plate

Method

1. Pre-heat oven - 180°C
2. Brush the clean round pans with oil
3. Dust with caster sugar
4. Dust with plain flour
5. Attach the Stir Tool
6. Add caster sugar, water, white rum, lime juice, lime and mint leaves to the Cooking Chef XL Bowl
7. Lift the Cooking Chef head and fit the heat shield
8. Cook with splashguard fitted - 6 min, 120°C, Stir 1
9. Transfer content of Cooking Chef XL Bowl to medium bowl then set aside
10. Clean Cooking Chef bowl
11. Attach the Stir Tool
12. Add butter to the Cooking Chef XL Bowl
13. Cook with splashguard fitted - 2 min, 80°C, Stir 1
14. Transfer content of Cooking Chef XL Bowl to small bowl then set aside
15. Clean Cooking Chef bowl
16. Attach the Whisk
17. Add caster sugar and egg to the Cooking Chef XL Bowl
18. Mix with splashguard fitted - 4 min, Speed 4
19. Remove the bowl from the machine
20. Transfer content of small bowl to Cooking Chef XL Bowl
21. Add plain flour to the Cooking Chef XL Bowl
22. Fold carefully
23. Transfer content of Cooking Chef XL Bowl to 2 round pans
24. Level
25. Bake until golden brown - 35 min, 180°C
26. Let cool - approx 5 min
27. Turn out on round wire rack
28. Clean Cooking Chef bowl
29. Attach the Creaming Beater
30. Add butter to the Cooking Chef XL Bowl
31. Mix with splashguard fitted - 2 min, Speed 4
32. Then add icing sugar to the Cooking Chef XL Bowl
33. Mix with splashguard fitted - 1 min, Speed 5
34. Then add icing sugar to the Cooking Chef XL Bowl
35. Mix with splashguard fitted - 1 min, Speed 4
36. Scrape
37. Add lime juice, lime zest and white rum to the Cooking Chef XL Bowl
38. Mix with splashguard fitted - 2 min, Speed Max
39. Add mint leaves to a clean cutting board
40. Brush with egg white
41. Sprinkle with caster sugar then set aside
42. Brush the syrup on the cooled sponges
43. Place one cake onto a serving plate
44. Spread some of the icing evenly onto the sponge then sandwich the second sponge layer on top
45. Spread the remaining icing on top of the cake
46. Scatter with the crystallised mint leaves
47. Serve

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