Lime Angel Food Cake Recipe
When my family was in town we made a couple batches of gelato and ice cream. I already shared the Gianduja gelato recipe, but you will have to sit tight for the others:) We saved the egg whites to make lime angel food cake. My sister in law is an expert when it comes to making angel food cake, so I let her take the lead. I watched and took good notes.
We made a lime cake to please Josh, if you follow our blog regularly, you know he is obsessed. My sister in law whipped up the cake in no time. She is a pro! I have made lemon angel food cupcakes, but never a cake. I don’t know why, I love it. I am glad she gave me a lesson. The key is to beat the egg whites until the peaks are soft, not stiff. It took about 10 minutes. I also learned that it is important to sift the flour multiple times. We didn’t need to add vanilla or cream of tartar, because we added in lime juice and zest.
The cake is light, fluffy, with a hint of lime. We all enjoyed a slice with whipped cream for dessert. Josh immediately went back for seconds, he even snuck a piece for breakfast the next morning. This cake is perfect for a light summer dessert. This cake is a new favorite at our house.
*You do need an Angel Food Cake pan to make this cake.*
Lime Angel Food Cake
Yield: 1 cake
Cook Time: 40 minutes
1 1/2 cups powdered sugar, sifted
1 cup unbleached all purpose flour
1 1/2 cups egg whites at room temperature (10-12 egg whites)
4 teaspoons lime zest
4 1/2 teaspoons fresh lime juice
1. Preheat the oven to 350 degrees F.
2. Sift the flour in a large bowl. Repeat two more times. It is important to sift the flour three times total.
3. In a large mixing bowl, add the egg whites, lime zest, and juice. Using the whisk attachment, whisk on medium speed. Gradually add one cup of the powdered sugar. Keep the mixer running. Add one tablespoon of powdered sugar at a time until it is gone. Beat until egg whites reach soft peaks, about 10 minutes.
4. Gradually add sifted flour to the mixing bowl through a sieve. Do this in three parts. Gently fold the mixture in between each addition. When all the flour is added, gently fold one final time.
5. Pour angel food cake batter into a 10 inch angel food cake pan. Pound the cake pan on the counter to even out the batter and get rid of any bubbles. Do not spray the pan.
6. Bake the cake for 40 minutes or until light golden brown. The cake will spring back when touched. To cool, turn the cake upside down on a bottle or cooling rack. Cool completely. Remove from pan and slice.
Note-you do need an angel food cake pan for this cake.
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