How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Key Lime Cake with Lime Cream Filling?

You need 13 ingredients. The key ingredients include: 1/2 cup flour, all-purpose, ⅓ cup pastry flour, whole wheat, 1/4 teaspoon salt, 4 large eggs at room temperature, and more.

Is Key Lime Cake with Lime Cream Filling suitable as baking & desserts?

Yes, Key Lime Cake with Lime Cream Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Key Lime Cake with Lime Cream Filling?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Key Lime Cake with Lime Cream Filling Recipe

Name: Key Lime Cake with Lime Cream Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup flour, all-purpose; ⅓ cup pastry flour, whole wheat; 1/4 teaspoon salt; 4 large eggs at room temperature; ⅔ cup sugar; 1 teaspoon vanilla extract; 1 teaspoon lime zest key lime; 3 tablespoons canola oil; 14 ounces milk, low fat, sweetened, condensed or nonfat, 1 can; ⅓ cup key lime juice; 1 teaspoon lime zest key lime; 2 tablespoons egg whites at room temperature, or equivalent dried egg whites, reconstituted according to package directions; 4 tablespoons sugar

Key Lime Cake with Lime Cream Filling

Eats Now Editorial Team · 602 kcal · Baking & Desserts

1
To prepare cake:
2
Preheat oven to 350F.
3
Coat two 9-inch round cake pans with cooking spray with flour, alternatively, coat the pans with regular cooking spray, line them with parchment paper and spray the paper.
4
Whisk all-purpose flour, whole-wheat flour and salt in a medium bowl.
5
Beat 4 eggs and 23 cup sugar in a large bowl with an electric mixer on medium-high speed until pale yellow and doubled in volume, 6 to 9 minutes.
6
Add in vanilla and 1 teaspoon lime zest.
7
With a rubber spatula, gently fold almond (or canola) oil into the egg mixture, using long, even strokes, until just incorporated.
8
Add the flour mixture, gently stir until just incorporated.
9
Divide the batter between the pans, spread to the edges and gently rap the pans against the counter once or twice to settle the batter.
10
Bake, rotating the pans halfway through, until lightly browned and a toothpick inserted into the center comes out clean, 20 to 22 minutes.
11
Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and parchment paper, if using, and let cool completely, about 50 minutes.
12
To prepare lime filling:
13
Mix condensed milk, lime juice and 1 teaspoon lime zest in a medium bowl until combined.
14
Refrigerate until thickened, at least 30 minutes or overnight.
15
To prepare meringue:
16
Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form.
17
Beat in 1/4 cup sugar in a slow, steady stream.
18
Continue beating until stiff peaks form.
19
Position oven rack about 6 inches from the heat source; preheat broiler.
20
Transfer one layer, bottom-side down, to a large baking sheet.
21
Spread the meringue on top of the cake, creating decorative peaks and valleys in the meringue with a rubber spatula.
22
Broil until lightly browned, watching carefully to prevent burning, 30 seconds to 1 minute.
23
To assemble cake:
24
Place the plain layer, top-side down, on a serving plate; spread the lime filling on top.
25
Cover with the meringue-topped layer.

Key Lime Cake with Lime Cream Filling

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