Creamy Lime Cakes

Name: Creamy Lime Cakes
Ingredients: Vegetable cooking spray; 2/3 cup sugar; 1/4 cup all-purpose flour; 5 tablespoons fresh lime juice; 2 tablespoons butter, melted; 2 teaspoons grated lime rind; 3 large eggs, separated; 1 1/2 cups fat-free milk; 1/8 teaspoon cream of tartar; 3 tablespoons sugar; Garnishes: fresh blueberries, lime slices

11 ingredients

5 steps

Ingredients

Vegetable cooking spray
2/3 cup sugar
1/4 cup all-purpose flour
5 tablespoons fresh lime juice
2 tablespoons butter, melted
2 teaspoons grated lime rind
3 large eggs, separated
1 1/2 cups fat-free milk
1/8 teaspoon cream of tartar
3 tablespoons sugar
Garnishes: fresh blueberries, lime slices

Directions

1

Coat 6 (10-ounce) custard cups evenly with cooking spray. Place cups in a baking pan.
2

Stir together 2/3 cup sugar and next 4 ingredients in a large bowl until blended.
3

Beat egg yolks at medium speed with an electric mixer until thickened and pale. Add 1 1/2 cups milk, beating until blended. Stir in sugar mixture, beating until blended.
4

Beat egg whites at medium speed with an electric mixer until foamy. Add cream of tartar, beating until soft peaks form. Add 3 tablespoons sugar, and beat until stiff. Gently fold into egg yolk mixture. Spoon batter evenly into prepared custard cups, filling three-fourths full. Fill baking pan with hot water to a 1-inch depth.
5

Bake at 350° for 30 minutes or until cakes are set and tops are golden. Remove cups to wire racks to cool. Serve warm or chilled. Garnish, if desired.