If you need to, substitute cake flour; 1 C. cake flour = 7/8 C. all purpose flour. Also I lived in Key West and never could figure the difference between key limes & limes accept maybe size, down there they were some what smaller.
- 8 oz. cake flour sifted
- 1 oz.sugar
- 1 Tbs. baking powder
- 1 tsp. salt
- 4 oz. veg. oil
- 6 egg yolks
- 2 oz. cool water
- 4 oz.lime juice
- 1 Tbs. lime juice
- 1 Tbs.vanilla extract
- 8 oz. egg whites
Sift together the flour, 6 oz.of the sugar,the baking powder and the salt.
In a seperate bowl mix the oil, yolks, water, juice,zest and vanilla. Add the liquid mixture to the dry ingredients.
In a clean bowl, beat the egg whites until foamy. Slowly beat in the remaining 6 oz. of sugar. Contine beating until the whites are stiff but not dry.
Stir in 1/3 of the whites into the batter to lighten it. Fold in the remaining whites.
Pour the batter into an ungreased 10-inch tube pan. Bake at 325 til toothpick comes out clean. About an hour.
Imediately invert the pan over the neck of a wine bottle.
Allow the cake to hang upside down tl completely cool,then remove from pan.
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Source: a rest. I worked at
Submitted By: Susan
Key Lime Cake/chiffon