I made this Lorraine Pascale celebration cake for my mum's birthday. It was the first time I had attempted a Genoise sponge (an Italian cake with no chemical rising agent) and I was really pleased with the results. The cake was soaked in a sugar syrup flavoured with rum, lime and mint and covered with a lime buttercream and praline. The mistake I made was not using all of the syrup to soak the sponge. I was a bit conservative with it – i'm not sure why because it tasted lovely – and ended up drizzling the syrup on as a sauce afterwards. The cake was very light and sophisticated – perfect for the birthday girl!