|
Fresh Lime Sponge Cake
6 large Eggs, separated
1/2 teaspoon Cream of Tartar
1/4 teaspoon Salt
1 1/2 cups Sugar
2 teaspoons Lime Zest
1/4 cup Lime Juice
1/4 cup Water
1 1/4 cups Flour
Powdered Sugar (garnish)
Lime Slices & Leaves (garnish)
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 tbsp. 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. Sift powdered sugar over
top, if desired.
Garnish with lime slices and leaves before serving.
   
|
