It's ashame that I can't comment more about this cake but I really tasted nothing. That's so frustrating to eat when you can't taste anything!! My husband liked it and took the rest to work with him. Everyone at worked raved about it!
This cake has a really delicate texture, very fluffy, with a mild lime aroma. It’s great without the frosting, with coffee or tea. The frosting is controversial – some just love it (me!), some may think it’s too much on the sweet side. In the original version you can really feel the sugar grains, so you can substitute with confectioner’s sugar if you like.
2 cups flour
1 tbsp baking powder
pinch of salt
1 tbsp lime zest
2 cups sugar
100g (1 stick) butter
2 large eggs
2 egg yolks (reserve the whites for the frosting)
1 cup milk
2 egg whites
50g (1/2 stick) butter
2 cups sugar
juice of 1 lime
lime zest to the taste
Make the Cake:
Preheat the oven to 350°. Grease two 20cm round pans with butter and dust with flour.
In a bowl, sift together the flour, baking powder and salt.
In the bowl of an electric mixer, rub the sugar and the lime zest with the tips of your finger until moist and fragrant. Add the butter and beat until white and fluffy. Add the yolks and the eggs, one at a time, beating well after each addition. Add the flour mixture, alternating with the milk, and beat until smooth.
Divide the batter between the prepared pans and bake for 40min, or until golden and a toothpick inserted in the center of the cake comes out clean. Let cool to unmold and to frost.
For the frosting:
Beat the butter until creamy. Gradually add 1 cup of the sugar beat until white and fluffy.
In a clean bowl, beat the whites until firm peaks form. Gradually add the other cup of sugar and beat until firm and glossy. Add this meringue to the butter mixture and fold with a wire whisk. Add the lime juice and mix well. Cover the frosted cake with lime zest.
Old Time Vanilla Cream Icing
(out of my Southern Cakes cookbook)
2 tablespoons cornstarch or 4 tablespoons flour
1 cup whole milk
1 cup butter
1 cup sugar
1 teaspoon vanilla
Mix cornstarch (or flour) with milk. Cook until thick, whisking the entire time. Set aside to cool. Cream butter and sugar until fluffy. Add vanilla and cooked cornstarch mixture slowly. Beat until it feels like whipped cream.