Rum Lime Pudding Cake
|Vegetable oil spray||1 Tablespoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Margarine||2 Tablespoon, melted and cooled (Acceptable)|
|Grated lime rind||1 Tablespoon|
|Fresh lime juice||1⁄3 Cup (5.33 tbs)|
|Rum extract||1 Teaspoon|
|Eggs||3 , separated|
Preheat oven to 350° F.
Lightly spray an 8-inch square baking pan with vegetable oil.
In a blender or the work bowl of a food processor fitted with a metal blade, combine % cup sugar, milk, flour, salt, margarine, lime rind, lime juice, extract and egg yolks.
Process until smooth.
Pour into large mixing bowl.
In a mixing bowl, beat egg whites until soft peaks form.
Add 1 tablespoon sugar and beat until stiff.
Mix one-third of whites into lime mixture.
Fold in remainder.
Pour batter into prepared pan, and place it in turn into a 9-x-13-inch pan.
Add hot water to larger pan to a depth of 2 inches.
Bake 35 to 40 minutes.