Key Lime Angel Food Cake
 
Ingredients
For Cake:
  • 1½ cup egg whites (~10-12 eggs), room temperature
  • 1½ teaspoons cream of tartar
  • ½ teaspoon salt
  • ½ teaspoon key lime zest (~1 key lime)
  • 2 Tablespoons key lime juice (~3-4 key limes)
  • 1½ cups granulated sugar
  • 1 cup cake flour (1 cup all-purpose flour minus 2 Tablespoons plus 2 Tablespoons cornstarch, sifted)
For Glaze:
  • ½ cup plus 1 Tablespoon powdered sugar
  • 2 Tablespoons key lime juice (~3-4 key limes)
  • ½ teaspoon key lime zest (~1 key lime)
Instructions
For Cake:
  1. Preheat oven to 350°F.
  2. Grease a bundt pan.
  3. Using a whisk attachment, beat the egg whites, cream of tartar, salt, key lime zest and juice on high speed until you have stiff peaks.
  4. Gradually beat in the sugar on low speed. If the batter deflates turn it back up to high speed until the peaks are stiff again.
  5. With a rubber spatula, fold in the cake flour being careful not to deflate the egg whites.
  6. Pour the batter into the bundt pan.
  7. Bake the cake for 34-38 minutes, or until when you press the cake with your finger it springs back.
  8. Let it cool completely before unmolding it.
For Glaze:
  1. Whisk the powdered sugar, the key lime juice, and zest until smooth.
For Assembly:
  1. Unmold the cake onto a wire rack and put waxed paper under the wire rack to catch the glaze that drips off.
  2. Poke the cake with a fork to make some holes.
  3. Drizzle the glaze over the top of the cake.
  4. Move to a serving platter.
  5. Voilà!
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/key-lime-angel-food-cake/