Recipe - Fresh Lime Sponge Cake

PATTI VDRJ67A
6 lg Eggs; separated
One half teaspoon Cream of tartar
One fourth teaspoon Salt
1 One half cup Sugar
2 teaspoon Grated lime rind
One fourth cup Lime juice
One fourth cup Water
1 One fourth cup Flour
Powdered sugar (opt)
Lime slices and leaves (opt)

In large bowl of electric mixer, beat egg whites with cream of tartar and
salt until whites hold soft peaks. Gradually add One half cup of the sugar,
beating until whites are stiff but not dry. Transfer to another large bowl.
Put yolks in unwashed mixer bowl. Beat until thick. Add remaining sugar, 1
tbls at a time, beating yolks very thick and ivory colored. Add lime rind,
lime juice and water, beating until just blended. Beat in flour at a very
low speed or by hand. Add mixture to egg whites mix, gently but thoroughly
folding in with a rubber spatula. Turn into ungreased 10" tube pan. Spread
evenly. Cut through batter several times with spatula to break up any air
bubbles in batter. Bake at 325~ for 1 hour or until tested done. Invert on
wire rack to cool. Loosen cake from sides of pan with spatula. Set on
serving plate. Sift powdered sugar over top, if desired. Garnish with lime
slices and leaves before serving.

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