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 servingRecipe
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