Light Lime Sponge Cake
Brighten your dessert table with this Light Lime Sponge Cake, a zesty and airy treat perfect for any occasion. This easy-to-make recipe combines the refreshing tang of fresh lime juice and zest with a delicate, melt-in-your-mouth sponge texture. Whipped egg whites and a touch of melted butter give this cake its signature lightness, while a dusting of powdered sugar adds an elegant finishing touch. With just 20 minutes of prep time and a bake time of under 30 minutes, this citrus-inspired sponge cake is a delightful go-to dessert for summer gatherings, afternoon tea, or a simple yet sophisticated treat with your favorite coffee. Its balance of tartness and sweetness will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 150 grams Granulated sugar
- 4 large Eggs
- 2 teaspoons Lime zest
- 2 tablespoons Lime juice
- 50 grams Unsalted butter (melted)
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Milk
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 170°C (340°F) and grease a round 9-inch cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Separate the egg whites and yolks into two large mixing bowls. Using an electric mixer, whisk the egg whites on medium speed until soft peaks form, then gradually add half of the sugar (75 grams) and continue whipping until stiff peaks form. Set aside.
In the bowl with the egg yolks, add the remaining sugar (75 grams). Beat the mixture on high speed until it becomes pale and thick, about 2-3 minutes.
Stir in the lime zest, lime juice, and melted butter into the egg yolk mixture until well combined.
Add half of the dry ingredients into the egg yolk mixture, alternating with the milk, and gently fold until just combined. Repeat with the remaining dry ingredients and milk.
Gently fold in the whipped egg whites into the batter in three additions, being careful not to deflate the mixture. Use a spatula to fold until no streaks remain.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes or until the cake is golden brown and a skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the cake is cooled, dust the top with powdered sugar and serve. Enjoy your light lime sponge cake!
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 1562 mg | 68% | |
| Total Carbohydrate | 286.8 g | 104% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 167.8 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 184 mg | 14% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 496 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
