Ingredients2 cups (500 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 (3 ounce/85 g) package lime jelly powder
1 tablespoon (15 mL) baking powder
1/2 cup (125 mL) canola oil
3 egg yolks
3/4 cup (175 mL) water
Grated rind of 1 lime
7 egg whites, at room temperature
1 teaspoon (5 mL) lime juice
1/2 teaspoon (2 mL) salt
1 1/2 cups icing sugar, sifted
2 teaspoons (10 mL) lime juice
1 1/2 tablespoons (22 mL) warm water
Line bottom only of a 10-inch (25 cm) tube pan with wax paper.
In large mixer bowl, combine flour, sugar, jelly powder, and baking powder. Add oil, egg yolks, water and grated rind; beat until smooth.
In a large, clean, dry bowl, beat egg whites until frothy. Add 1 teaspoon (5 mL) lime juice and salt; beat until whites hold soft but firm peaks. Do not overbeat. Gently fold whites into yolk mixture.
Turn batter into prepared pan, spreading evenly. Bake in a preheated 325ºF (160ºC) oven for 60 to 65 minutes, or until cake tester inserted near centre comes out clean. Invert pan on rack and allow to cool thoroughly. Carefully remove cake from pan. Peel off wax paper.
To prepare glaze, combine icing sugar, 2 teaspoons (10 mL) lime juice and warm water, until thick enough to coat the back of a spoon.
If it is too thick, add more water; if too thin, add a little sifted icing sugar.
Immediately pour over cake, allowing it to drip down the sides.