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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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The next time you spot lovely little limes at the grocery store, pick some up and make this outstanding cake! A cool, refreshing curd peeks out from every tender slice.Redawna Kalynchuk, Sexsmith, Alberta Ingredients:
7 eggs, separated |
1-3/4 cups king arthur unbleached all-purpose flour |
1-3/4 cups sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup water |
1/2 cup canola oil |
1/4 cup lime juice |
4 teaspoons grated lime peel |
1 teaspoon vanilla extract |
1/2 teaspoon cream of tartar |
lime curd: |
4 eggs |
1-1/2 cups sugar |
1/2 cup lime juice |
2 tablespoons grated lime peel |
1/8 teaspoon salt |
1/2 cup butter, cubed |
1-1/2 cups heavy whipping cream |
lime peel strips |
Directions:
1. Let eggs stand at room temperature for 30 minutes.
2. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime peel and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside.
4. For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
5. In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd.
6. Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with remaining curd. Top with remaining cake layer; spread whipped cream over top and sides of cake. Garnish with lime peel. Yield: 12 servings.
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