LIGHT LIME SPONGE CAKE
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!
Provided by Megohm
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 127.5, Fat 1.6, SaturatedFat 0.5, Cholesterol 63.5, Sodium 91.5, Carbohydrate 25.3, Fiber 0.4, Sugar 15.2, Protein 3.2
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