The best delicious Lime Angel Food Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lime Angel Food Cake recipe today!
Hello my friends, this Lime Angel Food Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lime Angel Food Cake is amazingly delicious, and addictive, everyone will be asking for more Lime Angel Food Cake.
What Makes This Lime Angel Food Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lime Angel Food Cake.
Ready to make this Lime Angel Food Cake Recipe? Let’s do it!
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1 c Cake flour
1 c Confectioner’s sugar
1 1/2 c Egg whites (about 12 large)
-at room temperature
2 tb Fresh lime juice
1 ts Grated lime zest
1 ts Cream of tartar
1/4 ts Salt
1 c Granulated sugar
Confectioner’s sugar icing
-flavored with — lime
-(see recipe)*
* See Confectioner’s Sugar Icing recipe, elsewhere in this database.
NOTE: An angel food cake is cooled upside-down. You will need either
a tube pan with legs on the rim or a tube higher than the sides on
which the pan can be balanced. If your tube pan has neither, then
place the tube over the neck of a bottle to keep the cake elevated.
If you like, just before serving, decorate the iced cake with
pesticide-free edible flowers, such as pansies, nasturtiums or roses.
Preheat oven to 350~ Put rack in center of oven. In a medium bowl,
sift together flour and confectioner’s sugar. Resift the flour
mixture twice. Set aside.
In a large bowl, using an electric mixer set on medium-high speed,
beat together the egg whites; lime juice, lime zest, cream of tartar
and salt until soft peaks form. Gradually add the granulated sugar, 2
tablespoons at a time, and continue beating until stiff, glossy peaks
form. Sift one-fourth of the flour mixture over the egg white
mixture. Using a rubber spatula, gently fold the flour mixture into
the egg white mixture. Repeat the sifting and folding with the
remaining flour mixture in 3 more batches. Spoon the batter into a
nonstick or regular tube pan 9 1/2 inches in diameter and 4 inches
deep. Bake until the cake springs back when lightly touched, about 45
minutes. Invert the cake in the pan onto a work surface (see note)
and let cool completely. When cool, run a sharp knife around the pan
sides to loosen the cake and turn out of the pan. Place right-side up
on a serving plate. Drizzle the icing over the top, allowing it to
run over the sides slightly. Let stand until icing sets, about 1
hour. Serve immediately , or cover with a cake dome and store at room
temperature for up to 1 day. Makes one 9 1/2-inch cake; serves 8.
From Williams-Sonoma Kitchen Library
Yields
8 servings
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