Creamy Lime Cakes

Creamy Lime Cakes Recipe
Roxana Lambeth prepares this dessert with lemons. Either fruit will offer fabulous flavor.

Yield:

Makes 6 servings

Recipe from

Nutritional Information

Calories 226
Caloriesfromfat 25 %
Fat 6.4 g
Satfat 3.1 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 6 g
Carbohydrate 37.3 g
Fiber 0.3 g
Cholesterol 118 mg
Iron 0.6 mg
Sodium 103 mg
Calcium 91.5 mg

Ingredients

Vegetable cooking spray
2/3 cup sugar
1/4 cup all-purpose flour
5 tablespoons fresh lime juice
2 tablespoons butter, melted
2 teaspoons grated lime rind
3 large eggs, separated
1 1/2 cups fat-free milk
1/8 teaspoon cream of tartar
3 tablespoons sugar
Garnishes: fresh blueberries, lime slices

Preparation

Coat 6 (10-ounce) custard cups evenly with cooking spray. Place cups in a baking pan.

Stir together 2/3 cup sugar and next 4 ingredients in a large bowl until blended.

Beat egg yolks at medium speed with an electric mixer until thickened and pale. Add 1 1/2 cups milk, beating until blended. Stir in sugar mixture, beating until blended.

Beat egg whites at medium speed with an electric mixer until foamy. Add cream of tartar, beating until soft peaks form. Add 3 tablespoons sugar, and beat until stiff. Gently fold into egg yolk mixture. Spoon batter evenly into prepared custard cups, filling three-fourths full. Fill baking pan with hot water to a 1-inch depth.

Bake at 350° for 30 minutes or until cakes are set and tops are golden. Remove cups to wire racks to cool. Serve warm or chilled. Garnish, if desired.

Note:

Roxana Lambeth, Moreno Valley, California,

April 2004
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