1 cup castor sugar
2 cups SR flour
1 cup cold mashed pumpkin
2 eggs, separated
2 tsp grated lime rind
1 Tbl grated lemon rind
1 cup icing sugar
1 tsp butter
1 Tbl lime juice
Few drops green food colouring
Grease 20cm baba cake pan. Cream butter, rinds and sugar in small bowl with electric mixer until light and fluffy, add egg yolks, beat until combined.
Transfer mixture to large bowl. Stir in half the sifted flour with half the pumpkin, then stir in remaining flour and pumpkin.
Beat egg whites in small bowl until soft peaks form, fold through cake mixture. Spread mixture into prepared pan.
Bake in moderately slow oven for about 1¼ hours. Stand 10 minutes before turning onto wire rack to cool. Spread cold cake with icing.
Sift icing sugar into a small, heatproof bowl, stir in butter and enough lime juice to make a stiff paste. Stir over hot water until icing is spreadable. Tint with food colouring if desired.
Recipe can be made up to 1 day ahead, store in airtight container. You need to cook 350g pumpkin for this recipe. Unsuitable to freeze or microwave.
DATE: July 1989
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