Key Lime Meringue Cake

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Key Lime Meringue Cake

Key Lime Meringue Cake

A cake with a meringue? Though not unheard of, this one is definitely a flight of fancy, a cakey version of Key lime pie.

Nutrition Profile: Healthy Weight   Heart Healthy   Low Calorie   Low Sat Fat   Low Sodium  

Serves 12

Prep Time 60 min

Total Time 90 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/3 cup whole-wheat pastry flour
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature (see Cake-Baking Tips)
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated lime zest, preferably Key lime (see Ingredient notes)
  • 3 tablespoon almond oil, or canola oil
  • 1 14-ounce c nonfat sweetened condensed milk, (not evaporated milk)
  • 1/3 cup lime juice, preferably Key lime
  • 2 large egg whites, at room temperature, or equivalent dried egg whites, reconstituted according to package directions (see Ingredient notes)

Cooking Directions

Step 1

To prepare cake: Preheat oven to 350°F. Coat two 9-inch round cake pans with cooking spray with flour (see Tip); alternatively, coat the pans with regular cooking spray, line them with parchment paper and spray the paper.

Step 2

Whisk all-purpose flour, whole-wheat flour and salt in a medium bowl.

Step 3

Beat 4 eggs and 2/3 cup sugar in a large bowl with an electric mixer on medium-high speed until pale yellow and doubled in volume, 5 to 10 minutes. Beat in vanilla and 1 teaspoon lime zest.

Step 4

With a rubber spatula, gently fold almond (or canola) oil into the egg mixture, using long, even strokes, until just incorporated. Add the flour mixture; gently stir until just incorporated. Divide the batter between the pans; spread to the edges and gently rap the pans against the counter once or twice to settle the batter.

Step 5

Bake, rotating the pans halfway through, until lightly browned and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and parchment paper, if using, and let cool completely, about 45 minutes.

Step 6

To prepare lime filling: Whisk condensed milk, lime juice and 1 teaspoon lime zest in a medium bowl until combined. Refrigerate until thickened, at least 30 minutes or overnight.

Step 7

To prepare meringue: Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form. Beat in 1/4 cup sugar in a slow, steady stream. Continue beating until stiff peaks form.

Step 8

Position oven rack about 6 inches from the heat source; preheat broiler. Transfer one layer, bottom-side down, to a large baking sheet. Spread the meringue on top of the cake, creating decorative peaks and valleys in the meringue with a rubber spatula. Broil until lightly browned, watching carefully to prevent burning, 30 seconds to 1 minute.

Step 9

To assemble cake: Place the plain layer, top-side down, on a serving plate; spread the lime filling on top. Cover with the meringue-topped layer.


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