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Lime Sandwich Cake Lime Sandwich Cake

For the sponge cake:
6 eggs, separated
1 c. sugar
3 T. lemon juice
2 T. lemon zest
1 tsp. vanilla
1 c. flour
1 tsp. salt

For the flavoring glaze:
1/4 fresh lime juice
5 T. powdered sugar

For the icing:
1 brick cream cheese
4 T. shortening or butter
juice of one lime
1 lb. powdered sugar
zest of one lime

Preheat oven to 325.
Grease and flour a springroll pan, also known as just a half-sheet pan, or 10x15 baking pan.

Beat egg yolks on high until thickened and light in color. Gradually add sugar, then juice, zest and vanilla. Fold in flour in two stages. Stir in salt.

Clean beaters and in another bowl, beat the egg whites until stiff peaks form. Fold half into batter, followed by second half when incorporated. Spread out in pan and bake for 15-20 minutes. Loosen cake from pan and turn out onto platter or counter sprinkled with powdered sugar.

Combine lime juice and powdered sugar. Poke fork holes all over cake and pour this glaze over top and in holes.

Beat cream cheese, shortening and lime juice until light. Beat in half the powdered sugar, then the remaining half. Stir in half the lime zest.

Cut a 1/4 inch edge off all sides of cake. Divide cake in half. Spread icing over one of the halves. Top with second cake layer and ice this. Then ice sides. Make it look nice. Sprinkle generously with remaining lime zest. When cool, freeze for two hours.

With a long knife rinsed with hot water, slice a 1/4 inch off each side and then slice cake in half diagonally like a sandwich. Arrange one half over the other at an angle (shown in picture up top.

[To freeze cake, place stragetic toothpicks around cake, cover with plastic wrap.]



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