Recipe - Sugar-Crusted Lime Cake

FOR THE CAKE
2 Egg whites @ room temp
One half teaspoon Baking powder
1 cup Flour
Three fourths cup Sugar
1 tablespoon Grated lime peel
1 teaspoon Baking powder
One fourth teaspoon Salt
1/3 cup Skim milk
One fourth cup Shortening
2 tablespoon Lime juice

FOR THE TOPPING
One fourth cup Sugar
1 tablespoon 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 2735 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 23 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 One half fruit, 1 fat

Source: Pillsbury Fast and Healthy Magazine, Jan/Feb 1995 Typed in MM
format by Linda Fields, Cyberealm BBS 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini