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    Fresh Lime Sponge Cake*


    Source of Recipe


    Real Food for Real People

    Recipe Introduction


    Serves 12

    List of Ingredients




    6 large eggs separated
    1/2 teaspoon cream of tartar
    1/4 tsp salt
    1-1/2 cups sugar
    2 tsps lime zest
    1/4 cup lime juice
    1/4 cup water
    1-1/4 cups flour

    In large bowl with electric mixer, beat egg whites with cream of tartar and salt
    until whites hold soft peaks. Gradually add 1/2 cup of the sugar, beating until
    whites are stiff but not dry. Transfer to another large bowl. Put yolks in
    unwashed mixer bowl. Beat until thick. Add remaining sugar, 1 tbs at a time,
    beating yolks very thick and ivory colored. Add lime rind, lime juice and water,
    beating until just blended. Beat in flour at a very low speed or by hand. Add
    mixture to egg whites mix, gently but thoroughly folding in with a rubber spatula.
    Turn into ungreased 10" tube pan. Spread evenly. Cut through batter several
    times with spatula to break up any air bubbles in batter. Bake at 325 degrees
    F for 1 hour or until done. Invert on wire rack to cool. Loosen cake from sides
    of pan with spatula. Set on serving plate.

    179 Calories;2g Fat;4g Protein;36g Carb;0g Fiber;94mg Chol;73mg Sodium
    1/2 fat, 2.5 bread per serving

    Recipe




 

 

 


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