CAKE
2 egg whites, room temperature
1/2 teaspoon baking powder
1 cup all-purpose flour
3/4 cup sugar
1 tablespoon grated lime rinds
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/4 cup shortening
2 tablespoons lime juice
TOPPING
1/4 cup sugar
1 tablespoon lime juice
1. Heat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray; sprinkle lightly with flour.
2. In small bowl, combine egg whites and 1/2 teaspoon baking powder; beat until stiff peaks form. Set aside.
3. In large bowl, combine all remaining cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Gently fold stiffly beaten egg whites into batter. Pour into sprayed and floured pan.
4. Bake at 350°F. for 27 to 35 minutes or until toothpick inserted in center comes out clean.
5. In small bowl, combine topping ingredients; mix well. Spread over hot cake. Cool 45 minutes or until completely cooled.
TIP:* For higher volume, bring egg whites to room temperature before beating. Set bowl of egg whites in large bowl of very warm water; stir gently for 2 to 3 minutes.
High Altitude (above 3500 feet): Decrease sugar in cake to 2/3 cup. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 220 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 180 mg 8% * Total Carbohydrate: 38 g 13% * Dietary Fiber: 1 g 2% * Sugars: 26 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 6% * Iron: 4% * Dietary Exchanges: 1 Starch, 1 1/2 Fruit, 1 Fat or 2 1/2 Carbohydrate, 1 Fat
Sugar-Crusted Lime Cake comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!