-PATTI – VDRJ67A-
6 lg Eggs; separated
1/2 ts Cream of tartar
1/4 ts Salt
1 1/2 c Sugar
2 ts Grated lime rind
1/4 c Lime juice
1/4 c Water
1 1/4 c Flour
Powdered sugar (opt)
Lime slices and leaves (opt)
In large bowl of electric mixer, beat egg whites with cream of tartar
and salt until whites hold soft peaks. Gradually add 1/2 cup of the
sugar, beating until whites are stiff but not dry. Transfer to
another large bowl. Put yolks in unwashed mixer bowl. Beat until
thick. Add remaining sugar, 1 tbls at a time, beating yolks very
thick and ivory colored. Add lime rind, lime juice and water, beating
until just blended. Beat in flour at a very low speed or by hand. Add
mixture to egg whites mix, gently but thoroughly folding in with a
rubber spatula. Turn into ungreased 10″ tube pan. Spread evenly. Cut
through batter several times with spatula to break up any air bubbles
in batter. Bake at 325~ for 1 hour or until tested done. Invert on
wire rack to cool. Loosen cake from sides of pan with spatula. Set on
serving plate. Sift powdered sugar over top, if desired. Garnish with
lime slices and leaves before serving.
Yields
10 Servings