Kiwi Lime Sponge Cake
Recipe Center

Kiwi Lime Sponge Cake
Kiwi Lime Sponge Cake
1 cup milk
2 tbsp. butter
2 cups sugar
4 large eggs
2 tsp. vanilla extract
2 cups flour
4 tsp. baking powder
1 tbsp. lime zest (optional)
1 tsp. salt
1/2 cup undiluted frozen limeade concentrate, thawed and divided
4 cups lightly sweetened whipped cream, divided
6 to 8 ripe kiwi fruit, peeled and sliced, divided
1/2 lime (optional), halved and thinly sliced

Prep: 30 minutes, Cook: 20 to 25 minutes, Cool: about 1 hour,
Serves: 12

1. Preheat oven to 350°F; grease and flour two 9-inch round cake pans. Place milk and butter in a small saucepan over medium-high heat; cook until milk just starts to simmer. Remove from heat and let cool.

2. Stir together sugar, eggs and vanilla in a medium bowl; add milk mixture and stir until well mixed. Stir in flour, baking powder, lime zest and salt. Pour into prepared pans and bake for 20 to 25 minutes or until cake springs back to the touch and top is lightly browned. Cool for 20 minutes before removing from pans; let cool completely.

3. Cut layers in half horizontally and brush cut sides of cake with limeade. Place one layer, cut side up, on a serving platter. Top with 1 cup whipped cream and 1/4 of the kiwi slices; repeat layers 3 times. Garnish top with lime slices, if you like. Serve immediately or refrigerate before serving.

Nutritional Information:
(182 g): 400 calories, 6 g protein, 10 g total fat (6 g sat., 0 trans), 70 g carbohydrate, 2 g fiber, 49 g sugar, 115 mg cholesterol, 470 mg sodium, 8 points