Sugar-crusted lime cake
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Wmo6n`a?,3i6Imo.Ι[UD[%J!^#E˯iS7[Xyxw|NW9E:QGȇg-BN'i9ګ<Є~+H숐x\?r@3n)U ufB56zT  棐hM0Muo ̈́ӌao DFFb.FHUJqP(_ګS M)>cM<7X6JWL 0`@f#k Trg4F/ceh'X8:fr2ʍ:Ci wꤐ3JOc~(a! L+O288exq4TiGG/}𴏟'a"WAtĒՉu%\ c8=3Ykr1F!?[:QDD?ߧ|g`4y[7yRncC uXY?Lqy1dT0X "=*5Y*2{&15鲭wq*LL;M $CzCY [Pj^Y:^Ρ~7j}x~>ps?.r 4UE_)}m#|}8qf T3|[7ZGW:~>h]cs=o=)e]M5cfS yAX;hIxAN~w+l;~u2v ~Y$ӜKһ'_V\>^;tQ[K 9JYYR^NQS}̪3׸H=CnV 9]3]Z^b W?OZpDzz7S)y^5k@\z PK BeBGADFcP JsT1C!i.y#yHU.aI~zPCJ'2c\:B'F rI)w˹ qK/UpM}U\Åu7+34S
Sugar-crusted lime cake
  Lime    Cakes    Low Fat  
Last updated 10/4/2011 8:25:26 PM. Recipe ID 59390. Report a problem with this recipe.
Wmo6n`a?,3i6Imo.Ι[UD[%J!^#E˯iS7[Xyxw|NW9E:QGȇg-BN'i9ګ<Є~+H숐x\?r@3n)U ufB56zT  棐hM0Muo ̈́ӌao DFFb.FHUJqP(_ګS M)>cM<7X6JWL 0`@f#k Trg4F/ceh'X8:fr2ʍ:Ci wꤐ3JOc~(a! L+O288exq4TiGG/}𴏟'a"WAtĒՉu%\ c8=3Ykr1F!?[:QDD?ߧ|g`4y[7yRncC uXY?Lqy1dT0X "=*5Y*2{&15鲭wq*LL;M $CzCY [Pj^Y:^Ρ~7j}x~>ps?.r 4UE_)}m#|}8qf T3|[7ZGW:~>h]cs=o=)e]M5cfS yAX;hIxAN~w+l;~u2v ~Y$ӜKһ'_V\>^;tQ[K 9JYYR^NQS}̪3׸H=CnV 9]3]Z^b W?OZpDzz7S)y^5k@\z PK BeBGADFcP JsT1C!i.y#yHU.aI~zPCJ'2c\:B'F rI)w˹ qK/UpM}U\Åu7+34S



 
      Title: Sugar-crusted lime cake
 Categories: Cyberealm, Ww, Cakes, Low-cal, Low-fat
      Yield: 8 Servings
 
MMMMM------------------------FOR THE CAKE-----------------------------
      2    Egg whites @ room temp
    1/2 ts Baking powder
      1 c  Flour
    3/4 c  Sugar
      1 tb Grated lime peel
      1 ts Baking powder
    1/4 ts Salt
    1/3 c  Skim milk
    1/4 c  Shortening
      2 tb Lime juice

MMMMM----------------------FOR THE TOPPING---------------------------
    1/4 c  Sugar
      1 tb Lime juice
 
  1. Heat oven to 350F. Spray 9" round cake pan with nonsick cooking
  spray; dust lightly with flour. In a small bowl, combine egg whites
  and 1/2 teaspoon baking powder; beat until stiff peaks form. Set
  aside.
  
  2. Lightly spoon flour into measruing cup; level off. In a large bowl,
  combine flour and remaining cake iengredients. 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.
  
  3. Bake at 350F for 27-35 minutes or unti toothpick comes out clean.
  In a small bowl, combine topping ingredients; spread over hot cake.
  Cool cake completely in pan on wire rach.
  
  TIP! For higher volume, bring egg whites to room termperature before
  beating. Set bowl of egg whites in large bowl of very warm water; stir
  whites gently for 2-3 minutes.
  
  One serving equals 1/8 of cake.
  
  Nutritional information per serving:
  
  Calories:       220             Protein:        3 gm Carbohydrate:
  38gm Dietary Fiber:  1 gm Fat: 6 gm (polyunsaturated - 2 gm;
  saturated - 2 gm) Cholesterol:    0 mg            Sodium:         180
  mg Potassium: 50 mg
  
  Dietary exchanges:  1 starch, 1 1/2 fruit, 1 fat
  




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Recipe ID 59390 (Apr 03, 2005)

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