Recipe: Sugar-Crusted Lime Cake

SUGAR-CRUSTED LIME CAKE

2 egg whites, room temperature
1/2 teaspoon baking powder
1 cup all-purpose flour
1 cup sugar, divided use
1 tablespoon grated lime peel
1 teaspoon baking powder, divided use
1/4 teaspoon salt
1/3 cup skim milk
1/4 cup vegetable shortening
3 tablespoons lime juice, divided use

Preheat oven to 350 degrees F. Spray 9-inch round cake pan with non-stick cooking spray; dust lightly with flour.

In small bowl, combine egg whites and 1/2 teaspoon baking powder; beat until stiff peaks form. Set aside.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 3/4 cup sugar, lime peel, the remaining 1 teaspoon baking powder, salt, skim milk, shortening, and 2 tablespoons lime juice. Beat at low speed until moistened; beat 2 minutes at medium speed. Gently stiffly beaten egg whites into batter. Pour into sprayed and floured pan.

Bake at 350 degrees F for 27 to 35 minutes or until toothpick inserted in center comes out clean.

Meanwhile, to prepare the topping:
In small bowl, combine the remaining 1/4 cup sugar and remaining 1 tablespoon lime juice.

Spread topping over hot cake. Cool cake completely in pan on wire rack.

Servings: 8
Source: Fast & Healthy magazine, Jan/February 1995