Light Lime Sponge Cake – a delicious recipe with lime juice, water, flour, baking powder, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
In small saucepan, heat lime juice and water until bubbles form around edge of pan.
3
Remove from heat; set aside.
4
Sift flour with baking powder and salt; set aside.
5
In small bowl of electric mixer, at high speed, beat eggs until thick and light yellow.
6
Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes(it will get thicker when you add sugar).
7
At low speed, blend in flour mixture just until smooth.
8
Add lime juice/water and lime zest, beating just mixed.
9
Pour batter right away into ungreased 9 inch angel food cake pan.
10
Bake 30 minutes, or until cake tester inserted in center comes out clean. Trace edges of pan with a knife and turn pan over onto serving plate; let cool completely.
369
kcal
Calories
8
g
Fat
64
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup lime juice, 1/4 cup water, 1 cup sifted all-purpose flour, 1 1/2 teaspoons baking powder, and more.
Yes, Light Lime Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
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.
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