| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Bundt, Cakes, Desserts, Fruits |
10 |
Servings |
INGREDIENTS
| 6 |
|
Eggs, separated |
| 1/2 |
t |
Cream of tartar |
| 1/4 |
t |
Salt |
| 1 1/2 |
c |
Sugar |
| 2 |
t |
Grated lime rind |
| 1/4 |
c |
Lime juice |
| 1/4 |
c |
Water |
| 1 1/4 |
c |
Flour |
|
|
Powdered sugar, opt |
|
|
Lime slices and leaves, opt |
INSTRUCTIONS
In large bowl of electric mixer, beat egg whites with cream of tartar
and salt until whites hold soft peaks. Gradually add 1/2 cup of the
sugar, beating until whites are stiff but not dry. Transfer to another
large bowl. Put yolks in unwashed mixer bowl. Beat until thick. Add
remaining sugar, 1 tbls at a time, beating yolks very thick and ivory
colored. Add lime rind, lime juice and water, beating until just
blended. Beat in flour at a very low speed or by hand. Add mixture to
egg whites mix, gently but thoroughly folding in with a rubber
spatula. Turn into ungreased 10" tube pan. Spread evenly. Cut through
batter several times with spatula to break up any air bubbles in
batter. Bake at 325~ for 1 hour or until tested done. Invert on wire
rack to cool. Loosen cake from sides of pan with spatula. Set on
serving plate. Sift powdered sugar over top, if desired. Garnish with
lime slices and leaves before serving. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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