Strawberry Key Lime Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large limes
1 c. egg whites (6 or 7)
1/2 tsp. creme of tarter
2 1/4 c flour
1 1/2 c. sugar
3 tsp baking powder
1 tsp. salt
1/2 c. oil
5 egg yolks
zest of 2 limes
juice of the limes and enough water to make 3/4 c.
3 drops green color
Filling: 5 egg yolks
1 can sweetened condensed milk
1/2 c. lime juice
zest of 1 lime
Frosting: 1 1/2 heavy cream
Sliced strawberries
2 T sugar
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Directions: |
Directions:Sift flour, sugar, salt and baking powder together in a mixing bowl. Zest 2 limes. Squeeze zested limes and add enough water to make 3/4 c. Separate 5 eggs whites into a measuring cup and eggs in a small bowl. Add extra egg whites to make 1 cup of whites. Keep extra yolks separate. Make a well in the center of the ingredients in the mixing bowl with the sifted ingredients. Add in order oil, eggs, juice and zest. Mix with a wooden spoon until smooth. Add green color a drop at a time to reach desired color. Beat whites with the creme of tarter until very stiff. Pour the egg batter over the whites and fold in with a rubber spatula just until blended. Pour into a 10" ungreased tube pan. Bake 325* for 1 hour. Immediately turn over a bottle to cool.
Filling: Whip yolks in a small saucepan. Whisk in condensed milk and lime juice. Color with a drop of green color until pale green. Cook over medium heat stirring constantly until it thickens and just start to brake into a boil. Continue 30 sec, more. Cool filling slightly.
Cut a trench around the hole in the cake and use the cake from the trench to fill the middle hole slightly.. Put pudding into the trench and just a bit of the middle hole. Slice strawberries into the center hole
Whip the cream adding sugar slowly as you whip. Add some of the filling to the cream to give it the flavor of the key lime and the light green color. Frost the cake. Place cut strawberries around the top of the cake. Decorate with lime slices. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Texture of the cake is heavy. Tastes very good. Would be good as a bundt cake with creme de ment glaze.
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