Recipe: Lime & mint mojito sponge


Prep time: 20 minutes

Baking time: 25 minutes


  • 225g butter
  • 225g caster sugar
  • 4 large eggs
  • 2 lime zest
  • 225g self-raising flour
  • 2 tsp baking powder
  • Pinch salt

Soaking liquid

  • 2 limes, juiced
  • 20ml water
  • 100g brown sugar
  • 15 mint leaves, chopped
  • 100ml white rum


  • 200g butter
  • 250g icing sugar
  • 1 lime zest


  • For the sponges, preheat your oven to 180C/160C fan and grease and dust two 8” round cake tins. Set aside.
  • Add all the sponge ingredients into a bowl and cream together for 2 minutes or until everything is smooth.
  • Divide between the two tins and pop into the oven and bake for 25 minutes.
  • While they’re baking, its time to make the syrup. Add the lime juice, water, sugar to a pot and bring to a gentle boil for 2-3 minutes.
  • Remove from the heat and add the chopped mint leaves and white rum. Infuse for 10-15 minutes.
  • Once the sponges are baked, allow to sit in the tins for a few minutes before removing onto a wire rack to cool completely.
  • Taking a skewer, poke small holes in the cooling sponges and carefully spoon over the warm syrup and allow to soak in.
  • For the buttercream, mix all the ingredients together until you are left a soft smooth texture.
  • To assemble, place the bottom sponge on a cake stand, spoon ½ the buttercream on top and sandwich with the other sponge.
  • Spoon the remaining buttercream on top of the sponge and garnish with lime slices and fresh mint.
  • Enjoy.