- Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
- Beat the butter in a large bowl or in an electric food mixer until it is really soft and creamy. Add the sugar and beat with the butter until pale and fluffy. Add the egg yolks one at a time to the mixture, beating each one in before adding the next. Sift in the flour and add the milk and lime zest and juice, and mix well together. The mixture will be quite liquid.
- Whisk the egg whites in a large, spotlessly clean bowl until they form stiff peaks. Gently fold the egg whites into the cake mixture until well mixed. Divide the mixture between six small-medium ramekins or ovenproof teacups. Arrange on a baking sheet and place in the oven. Bake for 15-20 minutes or until just set. Remove from the oven and allow cooling slightly before dredging with icing sugar and serving.
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