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Key Lime Cake with Lime Cream Filling

 
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If you like key lime pie, you will definitely like this key lime cake, instead of using whipping cream, we use meringue, it is much lower fat and calories, and the flavour is absolutely delicious!

Yield

12

servings

Prep

30

min

Cook

20

min

Ready

hrs

Low in Saturated Fat, Trans-fat Free, Low Sodium
 

Ingredients

For the cake:
½ cup all-purpose flour
cup whole-wheat pastry flour
¼ teaspoon salt
4 large eggs
at room temperature
cup sugar
1 teaspoon vanilla extract
1 teaspoon lime zest
key lime
3 tablespoons canola oil
For the lime filling:
14 ounces milk, low fat, sweetened, condensed
or nonfat, 1 can
*
cup key lime juice
1 teaspoon lime zest
key lime
For the meringue:
2 tablespoons egg whites
at room temperature, or equivalent dried egg whites, reconstituted according to package directions
4 tablespoons sugar

Directions

To prepare cake:

Preheat oven to 350°F.

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.

Whisk all-purpose flour, whole-wheat flour, and salt in a medium bowl.

Beat 4 eggs and ⅔ 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.

Add in vanilla and 1 teaspoon lime zest.

With a rubber spatula, gently fold almond (or canola) oil into the egg mixture, using long, even strokes, until just incorporated.

Add the flour mixture, gently stir until just incorporated.

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.

Bake, rotating the pans halfway through until lightly browned and a toothpick inserted into the center comes out clean, 20 to 22 minutes.

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.

To prepare lime filling:

Mix condensed milk, lime juice, and 1 teaspoon lime zest in a medium bowl until combined.

Refrigerate until thickened, at least 30 minutes or overnight.

To prepare meringue:

Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form.

Beat in ¼ cup sugar in a slow, steady stream. Continue beating until stiff peaks form.

Position oven racks about 6 inches from the heat source; preheat broiler.

Transfer one layer, bottom-side down, to a large baking sheet.

Spread the meringue on top of the cake, creating decorative peaks and valleys in the meringue with a rubber spatula.

Broil until lightly browned, watching carefully to prevent burning, 30 seconds to 1 minute.

To assemble the cake:

Place the plain layer, top-side down, on a serving plate; spread the lime filling on top.

Cover with the meringue-topped layer.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 14830% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 77mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 1%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 4%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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