Sugar-crusted lime cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg whites @ room temp | |
| ½ | teaspoon | Baking powder |
| 1 | cup | Flour |
| ¾ | cup | Sugar |
| 1 | tablespoon | Grated lime peel |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Skim milk |
| ¼ | cup | Shortening |
| 2 | tablespoons | Lime juice |
| ¼ | cup | Sugar |
| 1 | tablespoon | Lime juice |
Directions
FOR THE CAKE
FOR THE TOPPING
1. Heat oven to 350F. Spray 9" round cake pan with nonsick cooking spray; dust lightly with flour. In a small bowl, combine egg whites and ½ teaspoon baking powder; beat until stiff peaks form. Set aside.
2. Lightly spoon flour into measruing cup; level off. In a large bowl, combine flour and remaining cake iengredients. 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.
3. Bake at 350F for 27-35 minutes or unti toothpick comes out clean.
In a small bowl, combine topping ingredients; spread over hot cake.
Cool cake completely in pan on wire rach.
TIP! For higher volume, bring egg whites to room termperature before beating. Set bowl of egg whites in large bowl of very warm water; stir whites gently for 2-3 minutes.
One serving equals ⅛ of cake. Nutritional information per serving: Calories: 220 Protein: 3 gm Carbohydrate: 38gm Dietary Fiber: 1 gm Fat: 6 gm (polyunsaturated - 2 gm; saturated - 2 gm) Cholesterol: 0 mg Sodium: 180 mg Potassium: 50 mg
Dietary exchanges: 1 starch, 1½ fruit, 1 fat Source: Pillsbury Fast and Healthy Magazine, Jan/Feb 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120