- 1 1/4 cups cake flour
- 1 1/2 teaspoons baking powder- aluminum free
- 6 large eggs- carefully separated into yolks and whites
- 1/2 cup whole milk
- 1 cup sugar infused with lime zest (see below)
- 1 teaspoon vanilla extract
- 1/2 cup fresh lime juice
- Cream Syrup for Soaking (see recipe below)
- Whipped Topping (see recipe below)
- 3 cups fresh berries (if strawberries, they should be hulled and sliced)
Sift (or mix thoroughly) the flour and baking powder. In a separate bowl, whisk together the egg yolks until they become frothy. Whisk the sugar, milk and vanilla into the yolks. In a chilled mixing bowl, begin to whip the egg whites until they form stiff peaks. Quickly mix the lime juice into the yolk mixture and then using a large spatula, begin to fold the yolk mixture into the egg white mixture a little at a time. Do this carefully as to leave the batter as fluffy as possible. Immediately pour into a greased and floured 9x13 baking dish and bake for 30-40 minutes at 325 degrees. If you insert a toothpick into the center, it should come out clean.
Let the cake cool until it feels room temperature. Pierce the cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
- evaporated milk
- 1/2 cup sweetened condensed milk
- 1/3 cup heavy cream
Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
- 3/4 cup heavy cream
- 2 tablespoons sugar
- 3 tablespoons lime juice
In a chilled mixing bowl add heavy cream, lime juice and sugar. Beat on high speed until peaks form. Add in the lime juice and beat for just a few moments more to incorporate it through the topping. Spread a thin layer over the cake.
Garnish the slices of cake with fresh lime wedges or rounds.