Serves: 8
Total Calories: 205
1. Heat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray sprinkle lightly with flour.
2. In small bowl, combine egg whites and 1/2 teaspoon baking powder beat until stiff peaks form. Set aside.
3. In large bowl, combine all remaining cake ingredients beat at low speed until moistened. Beat 2 minutes at medium speed. Gently fold stiffly beaten egg whites into batter. Pour into sprayed and floured pan.
4. Bake at 350°F. for 27 to 35 minutes or until toothpick inserted in center comes out clean.
5. In small bowl, combine topping ingredients mix well. Spread over hot cake. Cool 45 minutes or until completely cooled.
TIP:* For higher volume, bring egg whites to room temperature before beating. Set bowl of egg whites in large bowl of very warm water stir gently for 2 to 3 minutes.
High Altitude (above 3500 feet): Decrease sugar in cake to 2/3 cup. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 220 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 180 mg 8% * Total Carbohydrate: 38 g 13% * Dietary Fiber: 1 g 2% * Sugars: 26 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 6% * Iron: 4% * Dietary Exchanges: 1 Starch, 1 1/2 Fruit, 1 Fat or 2 1/2 Carbohydrate, 1 Fat
This Sugar-Crusted Lime Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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