Key Lime Meringue Cake
"A cake with a meringue? Though not unheard of, this one is definitely a flight of fancy, a cakey version of Key lime pie. Make Ahead Tip: Wrap the cake layers in plastic wrap and store at room temperature for up to 1 day. Cover and refrigerate the lime filling for up to 1 day. Prepare meringue and assemble the cake just before serving...."
INGREDIENTS
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For Cake:
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1/2 cup all-purpose flour
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1/3 cup whole-wheat pastry flour
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1/4 teaspoon salt
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4 large eggs, at room temperature (see Cake-Baking Tips)
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2/3 cup sugar
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1 teaspoon vanilla extract
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1 teaspoon freshly grated lime zest, preferably Key lime (see Ingredient notes)
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3 tablespoons almond oil or canola oil
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For Lime filling:
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1 14-ounce can nonfat sweetened condensed milk (not evaporated milk)
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1/3 cup lime juice, preferably Key lime
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1 teaspoon freshly grated lime zest, preferably Key lime
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For Meringue:
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2 large egg whites, at room temperature, or equivalent dried egg whites, reconstituted according to package directions (see Ingredient notes)
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1/4 cup sugar
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Ingredient Note: Key limes are more fragrant, acidic and juicy than the common Persian lime found in U.S. markets. Look for the small, round limes with yellow-green skin in the specialty-produce section of supermarkets or Latin food markets. Dried eg
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