WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Key Lime Upside-Down Cake
Mike Canik, Dick-sy Roadhouse, Hayward

2 limes, sliced 1/8-inch thick
3 Tbsp. sugar
1 Tbsp. lime juice
1 tsp. unsalted butter
4 large eggs, separated
1/2 cup sugar
2 tsp. lime zest
1 tsp. vanilla
1/4 tsp. salt
1/4 cup all purpose flour
1/4 cup cornstarch

Preheat oven to 350 degrees. Zest limes so you have 2 tsp. of lime zest reserved for cake. Then slice limes 1/8-inch thick and trim away the rind. In a greased and floured 10-inch cake pan, arrange lime slices touching in circles in the bottom of cake pan. In a small sauce pan, combine 3 Tbsp. sugar, lime juice, and butter. Heat until sugar has melted; pour over limes in bottom of pan. Set aside.

For the cake: In a bowl using an electric mixer, combine egg yolks, 1/2 cup sugar, lime zest, and vanilla until an even ribbon forms when beaters are lifted. In a separate bowl, beat egg whites until stiff peaks form. Mix half of egg whites into yolk batter. Fold in remaining whites; when folding in the second half of egg whites, sift cornstarch over batter and combine into mixture. Pour batter over limes and syrup. Bake for 20–25 minutes until cake is firm to touch and browned on top. Remove from oven and let stand for 5–10 minutes, then turn out onto a serving plate. Suggestion: Serve on a plate dusted with powdered sugar.

 

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2010 Wisconsin Energy Cooperative News