6oz (170g) Butter
6oz (170g) Caster sugar
3 Large eggs
2 Egg yolks
Few drops of green food colouring
2oz (60g) Chocolate (choose your favourite)
Lime Meringue Frosting:
2 Egg whites
15oz (425g) caster or granulated sugar
3 ½ fl oz (100ml) water
*Juice of one of the limes mixed with green and yellow food colouring
Preheat oven 140c/120c Fan/300F/Gas Mark 2
Grease 2 sandwich cake tins; add greaseproof paper at the bottom as well.
Cream the sugar and butter together. Add the eggs one at a time and beat well. Sift and then fold in half the flour. Add the eggs
yolks, the zest from the two limes and the juice from one of the limes. Fold in the rest of the sifted flour and add the food colouring.
Put equal quantities into cake tins and place in oven.
Check after 20 minutes. I didn’t want the top to brown too much to detract from the green colour so I baked this at a
lower temperature. Remember; cook until risen and a skewer comes cleanly out. Allow to cool.
Melt the chocolate. Whisk butter and icing sugar together and add melted chocolate. Spread on one cake half and place the other
cake half on top. Put into fridge until buttercream has set.
For the meringue frosting, (also known as American Frosting in old Good Housekeeping books), sort the colouring and flavouring
out first. This mixture sets pretty quickly and you won’t have time to suddenly look for things. Add two drops of yellow food
coloring to two drops of green and add the juice of the remaining lime. This should give you a lime green colour at the end. Place
sugar and water in a heavy based saucepan and allow water to start to dissolve the sugar. In another bowl whisk both egg whites
until stiff. Heat the sugar and water syrup until 240°, or to the soft-ball stage. Pour the syrup slowly into the egg whites whisking
all the time. The mixture will start to thicken. Whisk of few drops of the coloured lime mix at a time until the desired shade
is acquired, hopefully lime green! Spread the icing covering the whole of the cake.