Kiwi-lime torte

16 servings

Ingredients

Quantity Ingredient
1½ cup Cake flour
1½ teaspoon Baking powder
1 teaspoon Baking soda
1 cup Plus 2 tablespoons sugar
5 Large kiwi fruits
½ cup Nonfat egg substitute thawed frozen (equivalent to 2 eggs)
¾ cup Non-fat milk
2 tablespoons Lime juice
1 teaspoon Grated lime zest
2 Egg whites
¼ teaspoon Cream of tartar
Lime Custard(recipe follows)
1 cup Blackberries, raspberries or diced mangoes, optional
Gelatin Glaze (recipe follows)

Directions

Lightly butter and flour non-stick 10-inch spring from pan, or line bottom and sides with foil. Sift together cake flour, baking powder, baking soda and ½ cup sugar in large bowl. Make well in center Peel 3 kiwi and puree 2 fruits to yield ½ cup. Dice remaining peeled kiwi. Whisk together ½ kiwi puree, egg substitute, non-fat milk and lime juice. Add kiwi mixture to well of flour mixture and stir gently just until blended. Stir in lime zest. Do not overmix. Beat egg whites with cream of tartar until foamy. Slowly add remaining ½ cup plus 2 tablespoons sugar, beating until soft, smooth peaks form. Fold about ⅓ of egg whites into kiwi batter until blended. Add remaining egg whites in 2 batches, folding gently until just blended. Fold in diced kiwi. Turn into prepared pan. Bake at 350 degrees 35 minutes or until wood pick inserted in center of cake comes out clean. Let cake cool in pan.

Spread Lime Custard over cake in pan. Peel remaining 2 kiwi fruits and slice ¼-inch thick. Arrange slices over custard. Garnish with well-drained blackberries. Spoon Gelatin Glaze to cover fruit. Chill until gelatin sets. Remove torte from pan and foil, if using.

Makes 16 servings.

Per Serving: 139 calories; 83 mg sodium; 1 mg cholesterol; 0 fat; 31 grams carbohydrates; 4 grams protein; ⅜ gram fibre.

GELATIN GLAZE:

1 tablespoon unflavored gelatin ½ cup water or clear fruit juice 1 teaspoon sugar, optional

Sprinkle gelatin over water and let stand 5 minutes to soften. Place over very low heat to dissolve gelatin, about 3 minutes, stirring occasionally. Stir in sugar. Cool until slightly thickened.

LIME CUSTARD:

1¼ cups non-fat milk ¼ cup sugar ¼ cup thawed frozen nonfat egg substitute (equivalent to 1 egg) 3 tablespoons cornstarch ½ teaspoon grated lime zest

Combine nonfat milk, sugar, egg substitute and cornstarch in small saucepan. Stir until smooth. Place over low heat, cook and stir until thickened. Cool. Cover and chill several hours to thicken. Stir in lime zest.

Source: Winnipeg Free Press, 28/11/92.

Submitted By ALAN BURGSTAHLER On 05-07-95

Related recipes