Summer Raspberry & Lime Cake

Summer has almost come to Sweden! Yay! And what better way to celebrate than to bake a cake! Here is a chiffon cake with four layers of raspberry mousse topped with a zesty lime jelly! How amazing does that sound right?!?!?! Easy to bake and extremely tasty!

Here’s how you bake it!


For the Cake –

  • 3 eggs
  • 200g sugar
  • 200g flour
  • 2 tsp baking powder
  • 50g cream (or full fat milk)

For the Raspberry Mousse –

  • 3 1/2 cups (420g) raspberries
  • 2 tsp cornstarch
  • 1 1/2 tbsp Sugar
  • 3 1/2 tsp unflavored powdered gelatin
  • 2 3/4 cups (600ml) Heavy Whipping Cream, cold
  • 1 2/3 cups (192g)  Powdered Sugar (icing sugar)

For the Lime Jelly –

  • Juice of 4 Lime
  • Zest of 2 Lime
  • 2 sheets gelatins leafs
  • 75g sugar


For the Cake –

  1. Turn your oven on to 200C. Line two round 6″ Cake pans with baking paper.
  1. In a large bowl, whip the eggs and sugar together on high with a hand held mixer or in a stand mixer until pale in colour and thick & fluffy in texture.
  1. Grab a sieve, and sieve in the flour and baking powder into the the fluffy mixture. Fold GENTLY with a spatula or wooden spoon until combined. Be careful not to release too many air bubbles.
  1. Once folded in, add the cream (or milk) and fold in until smooth in texture.
  1. Pour into prepared baking pans and bake for 5-7 minutes or until golden brown and a cake tester is inserted and comes out clean.
  1. Take out from oven and leave to cool completely before releasing it from the pans.

For the Raspberry Mousse –

    Puree raspberries with a food processor, then strain through a fine mesh sieve to discard seeds. You should end up with about 1 1/4 cups of puree.
    To make the raspberry mousse, add the raspberry puree to a large dish, so that the puree makes a thin layer.
    Sprinkle the powdered gelatin evenly over the puree and let stand for 4-5 minutes.
    Heat the puree and gelatin in the microwave in 10-second intervals until warm and smooth. Set the mixture aside to cool to room temperature or in the fridge. Note that the colder the mixture gets, the firmer it will be. If you want a more cohesive pink color frosting, you won’t want it to firm up too much before adding to the whipped cream in the next steps, but it should be at least room temperature. The firmer the mixture gets, the chunkier your raspberry mixture will be.
    Whip the heavy whipping cream and powdered sugar in a large mixer bowl fitted with the whisk attachment until stiff peaks form.
    Add the cooled raspberry gelatin mixture to the whipped cream and gently whip until well combined. Refrigerate until ready to use. If your raspberry mixture was still a little thin when you added it, the whipped cream may be a bit thin. It should firm up in the fridge.

For the Lime Jelly –

  1. In a small saucepan add the lime juice , lime zest and sugar. Mix on medium to low heat until it starts boiling and the sugar has completely melted.
  2. Bloom the gelatin in a bowl of cold water for a couple of minutes. Once softened squeeze out the excess water from the gelatin and add into the saucepan with the rest of the ingredients. Mix on low heat until fully dissolved and combined. Then pour through a sieve into a rubber 6″ mound or line a 6″baking tray with cling film (or plastic wrap) and then place into the freezer until firm. This should take roughly 30-40 min.

Assembly –

  1. Once the cakes are cooled, cut them in half so you have four layers. Fill each layer with the raspberry mousse evenly. And spread a very thin layer on the top layer.
  2. Place the lime jelly ontop and cover sides with coconut shavings for decoration or simply just leave bare.
  1. And voila! Your very summery and berry cake is done!

Enjoy!! 🙂


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