Lime Layer Cake
I think this cake is officially my new favourite! I love the flavour of all the limes, and this cake wasn’t too sour or too sweet. It was the perfect way to end a barbeque on a sunny Saturday evening. Continue reading for the recipe, nutritional information, and more photos!Ingredients:
For the Cake…
- 1 cup cake flour*
- 0.5 cup splenda or white sugar (divided)
- 0.5 tbsp baking powder
- 0.25 tsp salt
- 0.5 cup lime juice (the juice of approximately 3 limes)
- Zest of one lime
- 2.5 tbsp unsweetened applesauce
- 1 tsp vanilla
- 3 eggs (separated)
- Strips/slices of lime for decoration
* I didn’t have cake flour on hand, so I just blended enough all purpose flour in a blender to make one cup. This seemed to work fine!
For the Mousse…
- 2 eggs (separated)
- 6 -8 tablespoons sugar (to taste)
- Zest and juice of 1 lime
- 0.5 cup water
- 1 tbsp gelatine powder
- 0.5 cup plain fat free yogurt
For the Cake…
- Pre-heat oven to 350F. Line the bottom of a 9″ springform pan with parchment paper. Grease paper and sides lightly with cooking spray
- Sift the flour, splenda or sugar (reserve one tablespoon), baking powder and salt into a large bowl
- In a small bowl, combine the lime juice, applesauce, lime zest, vanilla and egg yolks.
- Add the wet ingredients to the dry ingredients and combine well.
- In a separated bowl, whip the egg whites. When they start to hold their shape, add the remaining 1 tablespoon of sugar or splenda. Continue whipping until soft peaks form.
- Fold egg whites into the batter.
- Spread the batter evenly in the prepared tin.
- Bake for approximately 28 minutes, or until top springs back lightly when touched
- Once cooled, remove the cake from the pan and use a large bread knife to carefully cut the cake horizontally into two equal layers. Place the bottom layer back into the springform pan. Keep the top layer off to the side.
For the Mousse…
- Beat the egg yolks, splenda or sugar, and lime rind and juice together. I would suggest starting with less sugar at this point. You can add more, if necessary, near the end.
- Place the water in a small heat proof bowl. Sprinkle the gelatin on top, and let it sit for a few minutes until it begins to get gel-y. Bring a small sauce pan of water to a simmer on the stove. Place your heatproof bowl (with water and gelatine) on top of the simmering water. Stir until the gelatine is fully dissolved in the water. Remove the bowl from the heat and let it cool.
- Once cooled, stir the dissolved gelatin into the yolk mixture.
- Fold the plain yogurt into the yolk mixture. Let bowl sit and start to set while you continue.
- Beat the egg whites until soft peaks form. Carefully fold into the gelatine mixture.
- Taste the mixture and add some additional sugar if necessary. It doesn’t need to be very sweet, as it is going to be in a fairly sweet cake!
- Spread the mousse over the bottom layer of the cake in the springform pan. Refridgerate the mousse and bottom layer until mousse is set
- Before serving, top the mousse with the top layer of the cake. Decorate with lime rind and slices.
(Based on 8 slices per cake)
Calories: 111 (180 if made with sugar instead of splenda)
(Cake Recipe adapted from “Lime Chiffon Cake” from BakingBites.com. Mousse layer adopted from “Lemon Chiffon Cake” from The Ultimate Low Fat Baking Book)