Light Lime Sponge Cake

“This is a tangy but sweet and light cake that I developed. It's great served plain on it's own, or maybe with a little whipped cream or icing sugar. And the best part, it's relatively guilt-free!”

Ingredients Nutrition


  1. Preheat oven to 350.
  2. In small saucepan, heat lime juice and water until bubbles form around edge of pan.
  3. Remove from heat; set aside.
  4. Sift flour with baking powder and salt; set aside.
  5. In small bowl of electric mixer, at high speed, beat eggs until thick and light yellow.
  6. Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes(it will get thicker when you add sugar).
  7. At low speed, blend in flour mixture just until smooth.
  8. Add lime juice/water and lime zest, beating just mixed.
  9. Pour batter right away into ungreased 9 inch angel food cake pan.
  10. Bake 30 minutes, or until cake tester inserted in center comes out clean. Trace edges of pan with a knife and turn pan over onto serving plate; let cool completely.

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