key west cake with mango mousse and ginger-lime cream

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Seductively flavored with island ingredients, this charming cake is perfect for a lawn party or summer dinner.

MAKES AN 8-INCH TRIPLE-LAYER CAKE; SERVES 12 TO 16
  1. Preheat the oven to 350 degrees F. Line the bottoms of three 8-inch round cake pans with a round of parchment or waxed paper.
  2. Place the eggs in a large heatproof bowl. Gradually beat in the sugar and the vanilla. Set over a pan of simmering water and whisk constantly until all the sugar dissolves and the eggs are warmer than body temperature. Remove from the heat and, with the mixer on medium-high, whip the eggs until very fluffy and stiff enough so that a slowly dissolving ribbon forms from the dripping batter when the beaters are lifted.
  3. Sift the flour and return it to the sifter. Carefully sift about a third of the flour over the top of the eggs. Using a rubber spatula, gently fold it in. Repeat with the remaining flour, folding just until blended evenly. Finally, drizzle the butter over the batter and carefully fold it in. Divide the batter among the 3 cake pans.
  4. Bake the layers for 12 to 14 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer to wire racks and let the cakes cool completely in their pans. To unmold, run a blunt knife around the rims to carefully release the edges of the cakes and tap them out gently. Carefully remove the paper on the bottom of each layer.
  5. To assemble the cake, place one cake layer on a cake stand or serving plate, flat side up, and soak it with ¼ cup of the Rum Syrup. Spread half of the Mango Mousse over the layer evenly. Repeat with the second cake layer, using another ¼ cup syrup and the remaining mousse. Add the last cake layer. Soak this with the last of the syrup and chill the cake for about 1 hour, to allow the mousse to set.
  6. Once it’s firm, frost the cake with 3 cups of the Ginger-Lime Cream. Use a pastry bag with a star tip to decorate the cake with the remaining cream. Serve each cake slice with a spoonful of the sweetened mango puree you set aside when making the mousse.