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Sponge Cake, Key Lime Sand (P, TNT)
Source: Unknown
Serves: 6

Shortening and flour to coat pan
3 large eggs, separated
1 cup potato starch, sifted
1-1/4 cups confectioners' sugar, divided
1-1/2 tsp. baking powder
1/2 cup shortening
1/2 cup margarine
Pinch of salt
2 tbsp. Key lime (or regular lime) grated zest
1/2 tsp. vanilla

Grease and put flour the bottom and sides of a 9" round cake pan or line with parchment paper.

Beat the egg whites with 1/4 cup confectioners' sugar until stiff. Refrigerate.

Sift the potato starch and baking powder together.

With electric mixer cream the shortening and margarine with a pinch of salt until smooth.

Add the remaining 1 cup confectioners' sugar gradually to the creamed mixture, beating until well blended. Add the egg yolks one at a time, beating well after each addition. Beat in the lime zest and vanilla.

Add the sifted potato starch and baking powder all at once and mix until just blended. Fold half of the beaten whites into the batter to lighten, then gently fold in the remaining whites. Transfer the batter to the prepared pan.

Place in a cold oven then heat to 350°F and bake until the cake is well raised, nicely browned and beginning to pull away from the sides of the pan, 50 to 60 minutes.

When cooled, sprinkle with confectioners' sugar.

Nicely served with afternoon tea.

Poster's Notes:
Increase the amount of vanilla to 1 tsp. if using imitation.

This is a delightful very fine grained tea cake. Great way to use up any leftover potato starch but worthwhile to buy new also.

Posted by Elena Eder

Nutritional Info Per Serving: N/A