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Crystal Crusted Lime Cake

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CRYSTAL CRUSTED LIME CAKE

• 2 egg whites, room temperature*
• ½ t baking powder
• 1 C soft wheat flour
• ¾ C sucanat w/ honey
• 1 T grated lime peel (or lemon)
• 1 t baking powder
• ¼ t salt
• 1/3 C milk
• ¼ C butter
• 2 T lime juice

Topping:

• ¼ C sucanat w/ honey
• 1 T lime juice

In small bowl, combine egg whites and ½ t baking powder; beat until stiff. Set aside.

In large bowl, combine flour and all remaining cake ingredients, mix at low speed until moistened. Beat 2 minutes at medium speed. Gently fold in stiff egg whites into batter. Pour in sprayed pan.

Bake at 350 for 27-35 minutes, or until center comes out clean.

In small bowl, combine topping ingredients and spread over hot cake. Cool cake in pan or wire rack. (30 min should do)

TIP: * For a higher volume, bring egg whites to room temperature before beating. Set bowl of egg white in another large bowl of very warm water, stir gently for 2-3 minutes.  Rebekah Holcombe

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This page  modified on 06/27/08 .  Comments or questions?