LIGHT LIME SPONGE CAKE
This is a tangy but sweet and light cake that I developed. It's great served plain on it's own, or maybe with a little whipped cream or icing sugar. And the best part, it's relatively guilt-free!
Provided by Megohm
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- In small saucepan, heat lime juice and water until bubbles form around edge of pan.
- Remove from heat; set aside.
- Sift flour with baking powder and salt; set aside.
- In small bowl of electric mixer, at high speed, beat eggs until thick and light yellow.
- Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes(it will get thicker when you add sugar).
- At low speed, blend in flour mixture just until smooth.
- Add lime juice/water and lime zest, beating just mixed.
- Pour batter right away into ungreased 9 inch angel food cake pan.
- Bake 30 minutes, or until cake tester inserted in center comes out clean. Trace edges of pan with a knife and turn pan over onto serving plate; let cool completely.
Nutrition Facts : Calories 127.5, Fat 1.6, SaturatedFat 0.5, Cholesterol 63.5, Sodium 91.5, Carbohydrate 25.3, Fiber 0.4, Sugar 15.2, Protein 3.2
LIME CHIFFON CAKE
The next time you spot lovely little limes at the grocery store, pick some up and make this outstanding cake! A cool, refreshing curd peeks out from every tender slice.-Redawna Kalynchuk, Sexsmith, Alberta
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Let eggs stand at room temperature for 30 minutes., In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime zest and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside., For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, zest and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd., Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with remaining curd. Top with remaining cake layer; spread whipped cream over top and sides of cake. Garnish with lime zest.
Nutrition Facts : Calories 600 calories, Fat 33g fat (14g saturated fat), Cholesterol 255mg cholesterol, Sodium 353mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 1g fiber), Protein 8g protein.
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