To prepare cake-
1. Preheat oven to 350F.
2. Coat two 9-in 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.
3. Whisk all purpose flour, whole wheat flour and salt in a
medium bowl.
4. Beat 4 eggs and 2/3 cup sugar in a large bowl with an
electric mixer on med-high speed until pale yellow and
doubled in volume, 5 to 10 minutes.
5. Beat in vanilla and 1 teaspoon lime zest.
6. With a rubber spatula, gently fold almond (or canola) oil
into the egg mixture, using long, even strokes, until just
incorporated.
7. Add the flour mixture; gently stir until just
incorporated.
8. 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.
9. Bake, rotating the pans halfway through, until
lightly browned and a toothpick inserted into the
center comes out clean, 20 to 22 minutes.
10. 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 45
minutes.
To prepare lime filling-
1. Whisk condensed milk, lime juice and 1 teaspoon lime
zest in a medium bowl until combined.
2. Refrigerate until thickened, at least 30 minutes or
overnight.
To prepare meringue-
1. Beat egg whites in a medium bowl with an electric
mixer at high speed until soft peaks form. Beat in 1/4
cup sugar in a slow, steady stream.
2. Continue beating until stiff peaks form.
3. Position oven rack about 6 inches from the heat
source; preheat broiler.
4. Transfer one layer, bottom-side down, to a large
baking sheet.
5. Spread the meringue on top of the cake,
creating decorative peaks and valleys in the
meringue with a rubber spatula.
6. Broil until lightly browned, watching carefully
to prevent burning, 30 seconds to 1 minute.
7. To assemble cake- Place the plain layer, top-
side down, on a serving plate; spread the lime
filling on top. Cover with the meringue-topped
layer.
Originally Submitted
4/21/2012
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