| 1 | In large bowl of electric mixer, beat egg whites with cream of tartar and salt until whites hold soft peaks. |
| 2 | Gradually add ?cup of the sugar, beating until whites are stiff but not dry. |
| 3 | Transfer to another large bowl. |
| 4 | Put yolks in unwashed mixer bowl. |
| 5 | Beat until thick. |
| 6 | Add remaining sugar, 1 tbls at a time, beating yolks very thick and ivory colored. |
| 7 | Add lime rind, lime juice and water, beating until just blended. |
| 8 | Beat in flour at a very low speed or by hand. |
| 9 | Add mixture to egg whites mix, gently but thoroughly folding in with a rubber spatula. |
| 10 | Turn into ungreased 10" tube pan. |
| 11 | Spread evenly. |
| 12 | Cut through batter several times with spatula to break up any air bubbles in batter. |
| 13 | Bake at 325°F for 1 hour or until tested done. |
| 14 | Invert on wire rack to cool. |
| 15 | Loosen cake from sides of pan with spatula. |
| 16 | Set on serving plate. |
| 17 | Sift powdered sugar over top, if desired. |
| 18 | Garnish with lime slices and leaves before serving. |
