Key Lime Angel Food Cake
A cloud-like, zesty Key Lime Angel Food Cake that balances sweet and tart flavors perfectly. This light-as-air dessert is finished with a vibrant lime glaze and citrus-infused whipped cream.
Equipment
- Stand Mixer optional
- Stand Mixer Kitchen Aid optional
- Angel Food Cake Pan optional
Ingredients
- Key lime juice – 2 tbsp
- Egg whites room temp – 1.5 cups
- Lime peel finely grated – 0.5 tsp
- Cake flour sifted – 1 cup
- Granulated sugar – 1.5 cups
- Cream of tartar – 1.5 tsp
- Salt – 0.5 tsp
- Powdered sugar – 1 cup
- Key lime juice for glaze – 3 to 4 tbsp
- Lime zest – 1 tsp
- Heavy cream chilled – 1 cup
- Sugar for whipped cream – 1 tbsp
- Grated lime zest – 0.5 tsp
Instructions
- Preheat your oven to 350°F (175°C).
- Beat egg whites, lime juice, cream of tartar, salt, and lime peel on high speed until stiff, glossy peaks form.
- Gently fold in granulated sugar and sifted cake flour on low speed until just incorporated.
- Pour into an ungreased 9 or 10-inch tube pan and bake for 35-40 minutes.
- Invert the pan and cool completely before removing the cake.
- Whisk powdered sugar, lime juice, and zest; poke holes in the cake and drizzle the glaze.
- Beat heavy cream, sugar, and zest until stiff peaks form; serve alongside the cake.
Notes:
- Ensure egg whites are completely free of yolks to achieve maximum volume.
- Do NOT grease the pan; the cake needs to “climb” the walls to rise.
- Cooling upside down prevents the delicate structure from collapsing.
Tried this recipe?Let us know how it was!