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1
In a small bowl, stir together flour and 1/3 cup sugar; set aside.
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2
In a medium bowl, beat egg YOLKS with an electric mixer on high speed for about 6 minutes until thick and lemon-colored or until yolks flow from the beaters in a thick stream when the beaters are lifted.
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3
Add lime juice and water.
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4
Beat on low speed about 30 second or until combined.
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5
Gradually add the 2/3 c sugar, beating on medium speed for about 5 minutes or until sugar is ALMOST dissolved.
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6
Gradually add 1/4 of flour mixture to the egg yolk mixture, beating on low to medium speed just until moistened.
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7
Repeat, beating in the remaining flour mixture by fourths.
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8
Stir in shredded lime peel.
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9
Thoroughly wash beaters.
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10
No salmonella for you.
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11
In a large mixing bowl, beat egg WHITES and cream of tartar on medium to high speed until soft peaks form (when the tips curl).
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12
Gradually add the 1/2 cup sugar, about 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (when tips stand straight up).
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13
Fold about 1 cup of the egg WHITE mixture into the egg YOLK mixture.
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14
Then fold all of the egg YOLK mixture into the remaining egg WHITE mixture.
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15
Gently pour batter into an ungreased 10-inch tube pan.
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16
Bake in a 325 degree oven for about 1 hour or until the top springs back when lightly touched.
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17
Immediately invert cake pan onto a glass or onto a baking sheet; completely cool.
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18
Using a narrow metal spatula, loosen sides of cake from pan.
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19
Then remove cake from pan.
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20
If desired, for a whipped cream topping, in a medium mixing bowl, beat whipping cream and 2 tablespoons sugar until stiff peaks form.
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21
Pipe on top of cake.
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22
If desired, garnish cake with lime slices.
