LIVELY LIME SPONGE CAKE
From the Better Homes and Gardens book "Old-Fashioned Home Baking." Prep time is a guess. Cooling time not included, but these cakes can take hours to cool. I always make cakes like this in the morning to have at night after dinner.
Provided by the_cookie_lady
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, stir together flour and 1/3 cup sugar; set aside.
- In a medium bowl, beat egg YOLKS with an electric mixer on high speed for about 6 minutes until thick and lemon-colored or until yolks flow from the beaters in a thick stream when the beaters are lifted. Add lime juice and water. Beat on low speed about 30 second or until combined. Gradually add the 2/3 c sugar, beating on medium speed for about 5 minutes or until sugar is ALMOST dissolved.
- Gradually add 1/4 of flour mixture to the egg yolk mixture, beating on low to medium speed just until moistened. Repeat, beating in the remaining flour mixture by fourths. Stir in shredded lime peel.
- Thoroughly wash beaters. No salmonella for you.
- In a large mixing bowl, beat egg WHITES and cream of tartar on medium to high speed until soft peaks form (when the tips curl). Gradually add the 1/2 cup sugar, about 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (when tips stand straight up).
- Fold about 1 cup of the egg WHITE mixture into the egg YOLK mixture.
- Then fold all of the egg YOLK mixture into the remaining egg WHITE mixture.
- Gently pour batter into an ungreased 10-inch tube pan. Bake in a 325 degree oven for about 1 hour or until the top springs back when lightly touched. Immediately invert cake pan onto a glass or onto a baking sheet; completely cool. Using a narrow metal spatula, loosen sides of cake from pan. Then remove cake from pan.
- If desired, for a whipped cream topping, in a medium mixing bowl, beat whipping cream and 2 tablespoons sugar until stiff peaks form. Pipe on top of cake.
- If desired, garnish cake with lime slices.
Nutrition Facts : Calories 182.7, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 35.6, Carbohydrate 35.7, Fiber 0.4, Sugar 25.3, Protein 4.5
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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