Ingredients for Light Lime Sponge Cake
- 1/4 cup fresh lime juice
- 2 tablespoons water
- All Purpose Flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- Zest of 1 lime
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How to Make Light Lime Sponge Cake
- Preheat oven to 350°F (175°C).
- In a small saucepan, combine 1/4 cup fresh lime juice and 2 tablespoons of water. Heat over medium heat until tiny bubbles form around the edges of the pan.
- Remove from heat and set aside to cool slightly.
- In a medium bowl, sift together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
- In a large bowl of an electric mixer, beat 4 large eggs at high speed until thick and pale yellow (about 5-7 minutes).
- Gradually add 1 cup granulated sugar, beating until the mixture is smooth and well blended (about 5 minutes more).
- Reduce mixer speed to low. Gradually add the dry ingredients to the egg mixture, mixing until just combined.
- Add the cooled lime juice mixture and the zest of 1 lime, mixing until just combined.
- Immediately pour the batter into an ungreased 9-inch angel food cake pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Carefully run a thin knife around the edges of the cake to loosen it from the pan.
- Invert the pan onto a serving plate and let the cake cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
60g
Fat
2g
Carbs
8g
