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Lime Syrup Cake

Beaten-egg sponge cake flavoured with lime and lime syrup poured over.

Original Receipt from British Food Trust

Lime Syrup Cake

250 Gram Butter (9 oz)
3 Limes, zest of 1, juice of 3
250 Gram Caster sugar (9 oz)
3 Eggs, separated
300 Gram Self raising flour (11 oz)
250 ml Milk (8 fl oz)
200 Gram Granulated sugar (7 oz)
4 Tablespoon Water
Makes 12 slices
Pre-heat oven to 180 °C / 350 °F / Gas 4. Grease a 20 cm (8 inch) ring tin. Cream butter, zest and caster sugar in a bowl. Beat in egg yolks one at a time. Beat well after each addition. Stir in half the flour and half the milk, then the remaining flour and milk.
In a separate bowl, beat the egg whites to form soft peaks, fold into the mixture and spread into the prepared tin. Bake for 1 hour. Cool in the tin for 5 minutes before turning out. Heat lime juice, granulated sugar and water until all the sugar is dissolved, bring to the boil and pour over the hot cake.
This is also good made with lemons instead of the limes.

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