Key Lime Cake with Lime Cream Filling
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 servingsPrep
30 minCook
20 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake | |||
| ½ | cup |
all-purpose flour
|
|
| ⅓ | cup |
whole-wheat pastry flour
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | large |
eggs
at room temperature |
|
| ⅔ | 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 |
* |
| ⅓ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake: | |||
| 118 | ml |
all-purpose flour
|
|
| 79 | ml |
whole-wheat pastry flour
|
|
| 1.3 | ml |
salt
|
|
| 4 | large |
eggs
at room temperature |
|
| 158 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lime zest
key lime |
|
| 45 | ml |
canola oil
|
|
| For the lime filling: | |||
| 404.6 | ml/g |
milk, low fat, sweetened, condensed
or nonfat, 1 can |
* |
| 79 | ml |
key lime juice
|
|
| 5 | ml |
lime zest
key lime |
|
| For the meringue: | |||
| 3E+1 | ml |
egg whites
at room temperature, or equivalent dried egg whites, reconstituted according to package directions |
|
| 6E+1 | ml |
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.
