Ingredients:
Filling:
1 tsp finely grated lime rind
1/4 cup fresh lime juice
14 oz sweetened condensed milk
Cake:
Cooking Spray
1 tbsp cake flour
2 cups (7.5 oz) sifted cake flour
1.25 cups sugar, divided
2.5 tsp baking poweder
1/2 tsp salt
7 tbsp canola oil
1/3 cup fresh lime juice
3 tbsp water
1 tsp finely grated lime rind
1 tsp pure lemon extract
3 egg yolks
8 egg whites
1 tsp cream of tarter
Frosting:
3 tbsp sugar
2 tbsp lime juice
2.5 cups fat-free whipped topping, thawed
Fresh mint springs (optional)
Fresh blueberries (optional)
Lime wedges (optional)
Directions:
1. To prepare the lime fillng, combine 1 tsp lime rind,
1/4 cup lime juice, and sweetened condensed milk in a
small bowl, stirring until blended. Cover and chill for
3 hours.
2. Preheat oven to 325.
3. To prepare cake, coat bottoms of 3 (8-inch) round cake
pans with cooking spray (do not coat sides). Line bottoms
with wax paper. Coat wax paper with cooking spray; dust
with 1 tbsp flour.
4. Lightly spoon 2 cups cake flour into dry measuring cups
and level with knife. Combine 2 cups cake flour, 1 cup sugar,
baking powder, and 1/2 tsp alst in a large bowl. Stir with a
whisk until well combined.
5. Combine oil, 1/3 cup juice, 3 tbsp water, 1 tsp rind, lemon
extract, and egg yolks in a medium bowl, stirring with a whisk.
Add oiol mixture to flour mixture; beat with a mixer at medium
speed until smooth.
6. Place egg whites in a large bowl; beat with a mixer at high
speed until foamy. Add cream of tartar; beat until soft peaks
form. Gradually add remaining 1/4 cup sugar, 1 tbsp at a time,
beating unil stiff peaks form. Gently stir 1/4 of egg white mixture
into flour mixture; gently fold in remaining egg white mixture.
7. Divide cake batter equally among prepared pans, spreading
evenly. Break air pockets by cutting through batter with a knife.
Bake at 325 for 20 minutes or until cake springs back when lightly
touched. Cool in pans for 10 minutes on a wire rack; remove from
pans. Remove wax paper from cake layers. Cool completely on a
wire rack.
8. To prepare frosting, combine 3 tbsp sugar and 2 tbsp lime juice
in a small glass bowl. Microwave at HIGH for 30 seconds or until
sugar dissolves. Cool completely. Fold into whipped topping.
9. To assemble cake, place 1 cake layer on a plate; spread 1/2 of
filling over cake layer. Top with second layer, remaining filling,
and third layer of cake. Spread frosting over top and sides of cake.
Garnish with mint, blueberries, and lime wedges, if desired. Store
cake loosely covered in refrigerator for up to 3 days.
Yield: 16 servings (serving size: 1 slice)
Nutritional Information:
Calories 290; Fat 9.3g; Protein 5.3g; Carb 44g; Fiber 0.3g; Sodium 218mg; Calc 122mg