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Key Lime Meringue Cake

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Introduction

The Key Lime Meringue Cake is a delightful confection that captures the essence of tropical flavors with its zesty lime undertones and airy meringue topping. This recipe offers a perfect balance of tanginess from key limes, sweetness from the cake itself, and the classic texture provided by the meringue. Its refreshing taste is sure to leave an unforgettable impression on your palate.

Tips for this recipe

Ensure that all ingredients are at room temperature before mixing, as this aids in creating the perfect meringue and fluffy cake texture. Sift your dry ingredients to avoid clumps, which can affect both the taste and structure of your cake. Be gentle when folding egg whites into the batter to maintain their airiness.

Why you will love this recipe

The Key Lime Meringue Cake isn’t just a dessert; it’s an experience. The vibrant flavors of key limes, combined with the light and fluffy meringue layer, provide a unique taste that is both refreshing and indulgent. Plus, its visually appealing presentation makes for a stunning centerpiece at any gathering.

Ingredients

  • 2 3/4 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Adviced equipments

  • Stand Mixer
  • Electric Whisk
  • Sieve / Fine Mesh Strainer
  • Piping Bags
  • Offset Spatula
  • Cake Stand / Serving Plate
  • Precision Scale (optional)
  • Oven Thermometer
  • Mixing Bowls (various sizes)

History of the recipe

The Key Lime Meringue Cake has its origins in Southern cuisine, where key limes are abundantly grown. The marriage between these tangy limes and a meringue topping represents a classic fusion that is both rustic and sophisticated. Its roots can be trace back to traditional island fare, evolving over generations into the modern culinary delight.

Fun facts about this recipe

Did you know? The meringue in Key Lime Meringue Cake is not only a delicious topping but also an integral component of its structure. It provides the necessary lift and airiness, making it light as a cloud yet sturdy enough to hold its shape. Furthermore, key limes are known for their higher vitamin C content compared to regular lemons, adding an extra nutritional boost to your dessert.

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Key Lime Meringue Cake

Key Lime Meringue Cake

amanda

Equipment

  • - Stand Mixer: Essential for efficiently mixing ingredients, especially when whipping egg whites to make the meringue.

  • - Electric Whisk: An alternative to stand mixers, suitable for smaller quantities or manual operation.

  • - Sieve / Fine Mesh Strainer: For sifting dry ingredients like flour and powdered sugar, which are components of the meringue mixture.

  • - Piping Bags: Useful for decorating the finished cake with a meringue topping or filling.

  • - Offset Spatula: Useful for spreading frostings and applying designs on the cake's surface.

  • - Cake Stand / Serving Plate: For showcasing your beautifully decorated key lime meringue cake once assembled.

  • - Precision Scale (optional): Helpful for measuring ingredients accurately, especially in baking.

  • - Oven Thermometer: Ensures accurate oven temperature, which is crucial for the perfect meringue texture and overall cake success.

  • - Mixing Bowls (various sizes): For preparation and combining different ingredients, essential for cake-making in general.

Ingredients

  • 2 3/4 cups sifted cake flour (not self-rising; sift before measuring) plus more for pans

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 sticks (1 cup) unsalted butter, softened, plus more for pans

  • 1 1/2 cups sugar

  • 4 large eggs, warmed in shell in a bowl of warm water 5 minutes

  • 1 tablespoon grated Key lime or lime zest

  • 1 1/2 teaspoons pure vanilla extract

  • 1 cup whole milk

  • 3/4 cup sugar

  • 1/4 cup cornstarch

  • Pinch of salt

  • 3/4 cup water

  • 3/4 cup fresh Key lime or lime juice

  • 2 large eggs

  • 3 tablespoons unsalted butter, cut into tablespoons

  • 2 teaspoons grated Key lime or lime zest

  • 2 large egg whites

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Instructions

1

Instruction 1

Heat oven to 350°F. with rack in middle. Butter cake pans, then line bottoms with rounds of parchment. Dust pans with additional flour, knocking out excess.
2

Instruction 2

Sift flour, baking powder, and salt together into a bowl.
3

Instruction 3

Beat together butter and sugar in a large bowl with an electric mixer (or a stand mixer fitted with the paddle attachment) at medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs one at a time, beating well after each addition. Beat in zest and vanilla and continue beating until light and fluffy, 3 to 5 minutes more. At low speed, add flour mixture in 3 batches alternately with milk, beginning and ending with the flour mixture and mixing until batter is just smooth.
4

Instruction 4

Divide batter between cake pans, spreading it evenly. Bake until a wooden toothpick inserted in the center of each cake comes out clean and cakes begin to pull away from sides of pans, 20 to 25 minutes.
5

Instruction 5

Cool for 15 minutes in pans on racks. Run a thin knife around sides of pans, invert cake layers onto racks, and cool completely.
6

Instruction 6

Whisk together sugar, cornstarch, and salt in a heavy 2-quart saucepan, then whisk in 3/4 cup water and juice until smooth. Whisk together eggs in a medium heat-proof bowl until well combined.
7

Instruction 7

Bring juice mixture to a boil over medium heat, stirring with whisk, then reduce heat and continue to cook at a slow boil, stirring with whisk, 1 minute (mixture will be thick). Remove pan from heat.
8

Instruction 8

Add half of hot juice mixture to eggs in a slow stream, stirring with whisk. Stir egg mixture into juice in pan and cook over medium-low heat, stirring, just until it reaches a simmer. Remove pan from heat and add butter and zest, stirring until butter is melted.
9

Instruction 9

Cover filling with a buttered round of wax paper or parchment paper and chill until cold, about 1 hour.
10

Instruction 10

Combine frosting ingredients in a large bowl with electric mixer (or stand mixer fitted with the whip attachment). Beat at high speed until frosting is thick and fluffy, 3 to 5 minutes.
11

Instruction 11

Halve each cake horizontally with a long serrated knife. Put 1 layer on a cake stand or a large plate and spread with one-third of filling (about 2/3 cup).
12

Instruction 12

Stack remaining cake layers using half of remaining filling between each layer.
13

Instruction 13

Spread top and side of cake generously with frosting.
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