This recipe is a winner. Really good with or for an afternoon tea. I also liked using the filling and frosting substituting lime juice in filling and grated lime peel. I was glad I had a candy thermometer (also deep fat frying thermometer in one) so I knew when to pour the hot syrup over the stiff egg whites. It can be tricky. For the Hot Milk Cake I used lemon juice & grated lemon rind. But for the new Key Lime Cake mix I substituted the lime. Both were great & used for different occasions.