Key Lime Angel Food 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)
- ½ cup plus 1 Tablespoon powdered sugar
- 2 Tablespoons key lime juice (~3-4 key limes)
- ½ teaspoon key lime zest (~1 key lime)
- Preheat oven to 350°F.
- Grease a bundt pan.
- 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.
- 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.
- With a rubber spatula, fold in the cake flour being careful not to deflate the egg whites.
- Pour the batter into the bundt pan.
- Bake the cake for 34-38 minutes, or until when you press the cake with your finger it springs back.
- Let it cool completely before unmolding it.
- Whisk the powdered sugar, the key lime juice, and zest until smooth.
- Unmold the cake onto a wire rack and put waxed paper under the wire rack to catch the glaze that drips off.
- Poke the cake with a fork to make some holes.
- Drizzle the glaze over the top of the cake.
- Move to a serving platter.
- Voilà!
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/key-lime-angel-food-cake/
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