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Picture of Key Lime Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 6536 kcal 327 %
  • Fat 211 g 325 %
  • Saturated 90 g 448 %
  • Carbs 1029 g 343 %
  • Fiber 11 g 45 %
  • Protein 157 g 313 %
  • Cholesterol 2219 mg 740 %
  • Sodium 3689 mg 154 %
  • Calcium 1994 mg 199 %
  • Magnesium 676 mg 161 %
  • Potassium 4171 mg 89 %
  • Iron 34 mg 188 %
  • Zinc 19 mg 172 %
  • Phosphorus 3319 mg 474 %
  • Vitamin A 1759 µg 195 %
  • Vitamin C 111 mg 123 %
  • Thiamin (B1) 4 mg 365 %
  • Riboflavin (B2) 7 mg 502 %
  • Niacin (B3) 23 mg 144 %
  • Vitamin B6 3 mg 211 %
  • Folate equivalent (total) 1288 µg 322 %
  • Vitamin B12 7 µg 276 %
  • Vitamin D 10 µg 70 %
  • Vitamin E 9 mg 60 %
  • Vitamin K 17 µg 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Key Lime Cake

Ingredients

  • Key Lime Fillling
  • 1/2 cup Key lime juice
  • 4 large egg yolks
  • 1 (14-ounce) can sweetened condensed milk
  • 1 pinch coarse salt
  • 2 tablespoons cornstarch
  • 1 cup (8 ounces) cream cheese, cut into smallish pieces
  • 1/4 cup granulated sugar
  • 1/4 cup Key lime juice
  • Perfect Chiffon Cake, baked in two 8x2-inch round pans, cooled, for serving
  • 1/2 cup coarsely crumbled graham crackers (from about 4 crackers), for serving
  • 4 large egg whites, for serving
  • 1 cup granulated sugar, for serving
  • Pan Goo & Perfect Chiffon Cake
  • 1/4 cup neutral oil, such as safflower
  • 1/3 cup all-purpose flour
  • 1 1/2 cups cake flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon baking soda
  • 6 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1 tablespoon pure vanilla extract
  • 1/4 cup neutral oil, such as safflower
  • 1/2 cup buttermilk
  • Confectioners’ sugar, for dusting (if you’re making a roulade)

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