Cayenne Lime Salmon and Lemon Sponge Cake

Preheat grill to medium high.Rinse salmon, dry, and place on plate.Rub each fillet with olive oil.Squeeze the juice from one half-lime onto each filet. (You may use less if your filets are substantially smaller.)

Sprinkle filets with sea salt and cayenne.

Place lime pieces on top of each filet.Grill thicker salmon for about 10 minutes, flipping once. (Per this site, "Salmon fillets and steaks need 4 to 6 minutes grilling time per inch of thickness2 to 3 minutes per side. If the fillets are over one inch thick, give them five minutes per side over direct heat, then move them to a cool part of the grill to finish cooking. When the salmon flesh flakes with a fork, it's done.")Separate six of the eggs. Beat the six yolks with the one whole egg until frothy.Gradually add in the sugar, lemon juice, and lemon rind and beat thoroughly until all ingredients are incorporated. Gradually add the cornstarch, stirring constantly to ensure all is mixed through.Beat the egg whites with the salt until stiff, but not dry (Steve notes that if you have a free standing mixer, you can have the egg whites beating while you mix the yolk mixture, as a timesaver).Fold the egg white mixture gently, but thoroughly into the egg yolk mixture. (Folding is not my forte, but I managed. LOL)

Pour into a greased 10-ince tube pan.

Bake at 350 degrees for 55 minutes, or until the cake springs back when touched.Invert pan and cool thoroughly before removing cake.Prepare glaze by mixing ingredients in a small bowl.

Drizzle over the cake and let harden before serving.