CAKE:
l c. unsifted cake flour (not self-rising)
3/4 c. sugar, divided
l/8 tsp. salt
7 large egg yolks
l tsp. vanilla
l0 large egg whites
l tsp. cream of tartar
LIME CREAM:
2 large eggs
2 large eggs yolks
l/2 c. plus 3 T. sugar,divided
6 T. fresh lime juice
2 tsp. grated lime peel
l/2 c. unsalted butter, cut into small pieces (no substitutions)
l c. heavy or whipping cream
l/2 tsp. vanilla
GARNISH:
l c. shredded coconut, toasted
2 kiwifruits, peeled and sliced thin
l. Heat oven to 350 degrees. Position rack in lower third of oven. Combine flour, l/4 c. sugar and salt in bowl; divide in half and set aside. Whisk together egg yolks and vanilla in another bowl.
2. Beat egg whites in large mixer bowl at medium speed until frothy. Add cream of tartar; continue to beat until soft peaks form. Gradually add remaining l/2 cup sugar, continue to beat until whites are stiff but not dry.
3. Gently fold half the beaten egg whites into egg yolks. Fold half the flour mixture into the yolks and half into the remaining whites. Spoon dollops of white and yellow batters alternately into ungreased l0" tube pan with removable bottom.
4. Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Invert pan onto the neck of a bottle; let hang to cool completely.
5. MAKE LIME CREAM: Meanwhile, whisk together eggs and egg yolks in a medium saucepan. Whisk in l/2 cup sugar, lime juice and peel. Add butter and cook over medium heat,
stirring constantly, until mixture begins to thicken and temperature on candy thermometer read l40 degrees, about 5 minutes. DO NOT BOIL.
6. Strain lime mixture through sieve into bowl. Cover surface with plastic wrap, poking a few holes in wrap to allow steam to escape. Refrigerate until cold, two hours.
7. Beat cream, vanilla and remaining 3 T. sugar in bowl until stiff peaks form. Fold one quarter of whipped cream into lime mixture, then fold in remaining whipped cream.
8. Remove cake from pan. Slice the cake evenly into 3 layers. Arrange bottom on a plate.
9. Spoon 3/4 cup Lime Cream into pastry bag fitted with l/2" star tip; set aside. Spread a thin layer of Lime Cream over bottom layer. Top with second layer. Repeat with cream and third layer. Frost the top and side of cake with remaining Lime Cream. Pat coconut onto top and side.
l0. Pipe decorative border at bottom of cake. Garnish with sliced kiwifruit.
