Lively Lime Sponge Cake Recipes

LEMON-LIME POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
• Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
• Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!

LIGHT LIME SPONGE CAKE

Steps:

• Preheat oven to 350.
• In small saucepan, heat lime juice and water until bubbles form around edge of pan.
• Remove from heat; set aside.
• Sift flour with baking powder and salt; set aside.
• In small bowl of electric mixer, at high speed, beat eggs until thick and light yellow.
• Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes(it will get thicker when you add sugar).
• At low speed, blend in flour mixture just until smooth.
• Add lime juice/water and lime zest, beating just mixed.
• Pour batter right away into ungreased 9 inch angel food cake pan.
• 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.

LIME CHIFFON CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes., In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime zest and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside., For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, zest and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd., Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with remaining curd. Top with remaining cake layer; spread whipped cream over top and sides of cake. Garnish with lime zest.

LIVELY LIME SPONGE CAKE

Steps:

• In a small bowl, stir together flour and 1/3 cup sugar; set aside.
• 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. Add lime juice and water. Beat on low speed about 30 second or until combined. Gradually add the 2/3 c sugar, beating on medium speed for about 5 minutes or until sugar is ALMOST dissolved.
• Gradually add 1/4 of flour mixture to the egg yolk mixture, beating on low to medium speed just until moistened. Repeat, beating in the remaining flour mixture by fourths. Stir in shredded lime peel.
• Thoroughly wash beaters. No salmonella for you.
• 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). 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).
• Fold about 1 cup of the egg WHITE mixture into the egg YOLK mixture.
• Then fold all of the egg YOLK mixture into the remaining egg WHITE mixture.
• Gently pour batter into an ungreased 10-inch tube pan. Bake in a 325 degree oven for about 1 hour or until the top springs back when lightly touched. Immediately invert cake pan onto a glass or onto a baking sheet; completely cool. Using a narrow metal spatula, loosen sides of cake from pan. Then remove cake from pan.
• If desired, for a whipped cream topping, in a medium mixing bowl, beat whipping cream and 2 tablespoons sugar until stiff peaks form. Pipe on top of cake.
• If desired, garnish cake with lime slices.