Lime Sponge Cake#SundayFunday

This Lime Sponge Cake is easy to make with a refreshing zesty lime flavour. Topped with a drizzle or lime flavoured glace icing. Made this simple cake for a friends birthday since he does not like icing decided to a simple lime glaze icing.

Makes 6" round cake
Ingredients
1 Teaspoon Lime zest
30 Ml Lime juice
30 Grams Vegetable Oil
1 Teaspoon Vanilla extract
3 Large Eggs - seperate - the whites & yolks whites
1 Teaspoon Lime juice
70 Grams Sugar
80 Grams Cake flour
For The Lime Sugar Glaze
Lime Juice - as required
1 Cup Icing sugar
Method

Zest the lime and then squeeze out the juice. Measure the lime juice in the bowl add the zest, vanilla essence and vegetable oil, mix well, keep aside.
In another large bowl add in the egg white add a teaspoon of lime juice and beat till light and fluffy, then add in the sugar a little at a time till it form soft stiff peaks. In add in the egg yolk one at time and lightly beat till all the yolks are incorporated. Now add in the sieved cake flour and fold it lightly with a spatula till no dry flour is seen. Then in the oil lime mixture 2 tablespoons of cake batter and mix well till incorporated. Now mix this into the cake batter folding lightly till incorporated. Pour this into a greased and lined 6" inch /15 cm round cake pan. Tap the pan on the work surface twice to remove any air bubbles.

Bake in a preheated oven at 180°C for 30 -35 minutes or until a toothpick inserted comes out clean. Cool completely then removed it from the pan.
For The Lime Glaze

Mix the icing sugar with enough lime juice to make icing that is firm enough to be drizzled over the top of the cake without it pouring off. Use a blunt knife to drizzle the icing over the cake. Leave for an hour for the icing to set.The texture of this sponge cake is light and moist and soft. 

You will love the zesty flavor of the lime in this cake. Enjoy!!
Labels: Cake, Egg, Lime, Sunday Funday

For Sunday Funday we are sharing "Sponge Cake Recipes"

Blueberry Swiss Roll from A Day in the Life on the Farm 

 Busy Woman's Sponge Cake from Our Good Life 

 Genoise Madeleines from Karen's Kitchen Stories

 Lime Sponge Cake from Sneha's Recipe

 Mini Victoria Sponge Cakes from Amy's Cooking Adventures 

 Mixed Berry Sponge Cake from Mayuri's Jikoni

No Oil Less Salt Lime Pickle#SundayFunday

What do you do with the lime peels when you juice a dozen of limes? Here is No Oil Less Salt Lime Pickle. Quick and easy to make. This requires to be stored in the refrigerator and finished within a 2 weeks. If you want to store it longer then top it with oil at least an inch over the pickle then you can store this in your pantry shelf or for a month or more in the refrigerator.  

Ingredients
12 Lemon peel - cut into quarters
Salt to taste
Red Chilly Powder to taste
2 Tablespoons Sugar or Jaggery or to your taste

Method
To the lime pieces add salt and red chilly powder give it a good mix. 

Put this in a container with a lid, place this in a pressure cooker and steam it for one whistle on high flame, then reduce the flame to low and let is cook for 5 minutes. After 5 minutes switch off the flame. Let the cooker cool. Remove the container from the cooker.

Place this in a cooking pan with the sugar or jaggery along with cooked lime peels, taste for salt and red chilly powder. Add more accordingly. Cook this on low flame until the sugar or jaggery melts and you get a shine on top. Switch off the flame.  

Let this cool, store it in a sterilized glass jar. Enjoy!!

Labels: Pickle, No Oil, Leftover series, Lime, Sunday Funday, Instant Mixes

• Culinary Cam: A Citrusy Sweet and a Savory: "The Actual Good Meringue" Lemon Pie + Calamari-Lime Salad 
• Amy’s Cooking Adventures: Atlantic Beach Pie 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Deviled Eggs with Basil, Capers, & Lemon Zest 
• Cook with Renu: Fresh Mint Chocolate Lemon Bark 
• Mayuri’s Jikoni: Lemon Linguine
• A Day in the Life on the Farm: Margarita Tiramisu
• Sneha’s Recipe: No Oil Less Salt Lime Pickle 
• Palatable Pastime: Tropical Lemon-Limeade  

Oven Roasted Corn On The Cob#BakingBloggers

I love having roasted corn on a charcoal fire, this is a famous street food in India. But as we age and have dental problems, enjoying these charcoal fire corns is not possible. But do not fret, here is a easy and yet delicious solution to enjoy your favorite street food. Oven roasted corn on cob, so juicy and delicious, with nimbu and mirch marke...yum... After making these oven roasted corn, you find this better than the charred ones on street carts. Buy tender corn, keep the tightly wrapped leaves called the husk intact.

Ingredients
2 Ears Fresh Tender Corn
1/4 Teaspoon Each Salt and Red Chilly powder
Half a Lime

Method
Preheat oven to 180°C for 15 minutes with both the elements on. 

Wash the corn skin well and keep it aside.
Place corn husks directly on the oven rack and roast for 40 minutes or until corn is soft. Let it sit in the closed oven for 10 minutes. 

After 10 minutes remove it out. 

Wear gloves and then peel the corn husk, the silk threads too come out very easily.

Mix the chilly powder and salt, dip the cut lime into this mix and apply it on the corn.

Enjoy!!

Eating this juicy corn.. yum .. yum. 
Labels: Baked, Oven Roasted, Corn On Cob, Red Chilly Powder, Salt, Lime, Healthy, Gluten free, Vegan, Oil Free, Snack    

• Baking Bloggers: Baking with Sweet Corn
  
  
  • Bacon Corn Puddings by Food Lust People Love
  • Baked Corn Pudding by A Day in the Life on the Farm
  • Breakfast Strata with Corn and Chiles by Karen's Kitchen Stories
  • Corn and Pepper Medley Pierogi Casserole by Sid's Sea Palm Cooking
  • Oven Roasted Corn on the Cob by Sneha’s Recipe
  • Street Corn Baked Empanadas by Magical Ingredients
  • Taco Noodle Hot Dish by Palatable Pastime

Guacamole#Improv

Guacamole, a dip made from avocados, from Mexico. This is my daughter's favorite, she can have it with anything she fancies.

Ingredients 
1 Avocado
Salt to taste
2 Teaspoon Fresh Lime Juice
2 Small Baby Onions - finely chopped
¼ Teaspoon Cayenne pepper
1 Teaspoon Coriander Leaves

Method

Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.

Add lime juice then use a fork to mash until creamy, but still chunky. Stir in the , cioriander leaves, cayenne pepper, onions and salt . Taste the guacamole and adjust with additional salt, peppers, or lime juice. 

Serve immediately or cover with  cling film and refrigerate up to one day. 

Serve with tortilla chips or next to your favorite fajitas or tacos
Labels :  Avocado, Lime, Guacamole, Dipping Sauce, Healthy, Improv Cooking Challenge, Vegan, Gluten free, Single Serving

Check out what the other bloggers have made!
Improv Cooking Challenge: June 2019
Ingredients: Avocado & Lime

Avocado & Lime

Improv Cooking Challenge

• • Grilled Shrimp Tacos with Avocado and Lime by Palatable Pastime
  • Strawberry Avocado Salsa by Kate’s Recipe Box
  • Guacamole by Sneha’s Recipe
  • Lime Avocado Hummus by Jolene’s Recipe Journal
  • Avocado Toast with Lime Mayo by Our Good Life
  • Carne Asada Fries by Cookaholic Wife