Prep 15 mins
Cook 30 mins
This is a tangy but sweet and light cake that I developed. It's great served plain on it's own, or maybe with a little whipped cream or icing sugar. And the best part, it's relatively guilt-free!
- 1⁄4 cup lime juice
- 1⁄4 cup water
- 1 cup sifted all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 dash salt
- 3 eggs
- 3⁄4 cup sugar
- 3 teaspoons grated lime zest
- Preheat oven to 350.
- In small saucepan, heat lime juice and water until bubbles form around edge of pan.
- Remove from heat; set aside.
- Sift flour with baking powder and salt; set aside.
- In small bowl of electric mixer, at high speed, beat eggs until thick and light yellow.
- Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes(it will get thicker when you add sugar).
- At low speed, blend in flour mixture just until smooth.
- Add lime juice/water and lime zest, beating just mixed.
- Pour batter right away into ungreased 9 inch angel food cake pan.
- Bake 30 minutes, or until cake tester inserted in center comes out clean. Trace edges of pan with a knife and turn pan over onto serving plate; let cool completely.
it tasted soapy and it hardly rose
True to its name: a sponge cake that is light (both in texture and in calories!), limey and lovely! The zesty lime is a great addition - plain sponge cake is, to me anyway, a bit boring on its own but this cake has character! I used the juice and zest of 1,5 limes - 1/4 cup juice (as called for) and about 2 ts zest. Needed to bake closer to 40 minutes before the cake tested done, but I'm not very familiar with my current oven yet, so my oven may be to blame. Thank you for a lovely recipe!
it was really dense and moist and more like banana bread but it may have been because i added a strawberry puree otherwise it made a nice presentation and tasted fine