Nellie’s Key Lime Sponge Cake

in ,
  • 6 egg yolks
  • ¼ cup cold water
  • ¼ cup cold Nellie & Joe’s Key West Lime Juice
  • 1½ cups sugar
  • ½ teaspoon vanilla
  • ½ teaspoon lemon extract
  • 1½ cups sifted cake flour
  • ¼ teaspoon salt
  • 6 egg whites
  • ¾ teaspoon cream of tartar

Beat egg yolks until thick and lemon-colored; add water and Nellie & Joe’s Key West Lime Juice and continue beating until very thick. Gradually beat in sugar, then extract. Sift flour with salt 3 times; fold into egg yolk mixture a little at a time. Beat egg whites until foamy; add cream of tartar and beat until they form moist, glossy peaks. Fold into first mixture, turning bowl gradually. Bake in increased 10″ round tube pan in slow oven (325°) about 1 hour. Invert pan to cool.