FOR THE CAKE:

1. Preheat the oven to 350 degrees. Grease and flour two 8 x 2 inch round pans. I split the layers for four layers to assemble the cake, your could also bake in three 8 x 2 pans. This will give you more lime curd per slice. I used the reverse creaming method for this recipe.
2. In the bowl of your mixer combine the cake flour, sugar, salt, and baking powder.
3. In a separate bowl combine eggs, milk, vegetable oil, and lime juice. Blend with a fork.
4. Whisk the dry ingredients for 30 seconds to combine. Begin with your mixer on low speed, gradually increasing to medium speed as you add the slices of butter a few pieces at a time. Beat until the dry ingredients are crumbly and moistened by the butter. Scrape the bottom and sides of the bowl to make sure there is no dry flour.
5. Slowly add the egg mixture to the dry ingredients and beat at medium speed for 1 ½ minutes, the batter will become thick and fluffy. 
6. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool 10 minutes then turn out. 

For the Curd

Swiss meringue

1. In a medium pot, add at least 1-inch of water and bring to simmer at medium heat.
2. You want to separate the whites and let them rest and come to room temperature it helps them form easier.
3. Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer. No grease should touch your meringue or it won’t stiffen properly.
4. Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over a large saucepan of barely simmering water, creating a seal over the pot. The bowl should be over the steam, not touching water.
5. Whisk constantly until mixture reaches 160˚F, takes about 3 min. Sugar should be fully dissolved, you should not feel any sugar granules when rubbing mixture between finger tips. Mixture will feel hot to the touch.
6. Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form, this takes about 15-20 min. The bottom of the bowl needs to feel completely at room temp and not warm. It’s important to be patient during this step, if the meringue is too warm it will melt the butter and ruin the meringue.

Pokemon Lime Cake