Key Lime Cake Recipe

Key Lime Cake Recipe

6 large egg whites

1 ¾ cups sifted all-purpose flour

½ teaspoon salt

1 ½ cups sugar

6 large egg yolks

6 tablespoons key lime juice

4 teaspoons grated key lime peel

Preheat the oven to 350 degrees. Have an ungreased 10-inch tube cake pan ready.

Sift the flour with the salt; set aside.

In a large bowl, beat the egg whites until foamy. Gradually beat in ½ cup of the sugar, beating well after each addition. Continue beating until soft peaks form when the beater is slowly raised. Set aside.

In a small bowl, beat the egg yolks at high speed until thick and lemon-colored; gradually beat in the remaining sugar; continue beating until the mixture is smooth and well-blended. At low speed, blend in the flour mixture. Add the lime juice and lime peel, beating until just combined-about 1 minute.

With a wire whisk or a rubber spatula, gently fold the egg yolk mixture into the egg whites just until blended.

Pour the batter into the ungreased tube pan and bake for 35 to 40 minutes, or until a cake tester comes out clean. Invert the pan over a glass bottle and let the cake cool completely. Carefully loosen the cake from the pan and remove. Serve plain or frost as desired.

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