Lime angel food cake

8 servings

Ingredients

Quantity Ingredient
1 cup Cake flour
1 cup Confectioner's sugar
1½ cup Egg whites (about 12 large) at room temperature
2 tablespoons Fresh lime juice
1 teaspoon Grated lime zest
1 teaspoon Cream of tartar
¼ teaspoon Salt
1 cup Granulated sugar
Confectioner's sugar icing flavored with -- lime (see recipe)*

Directions

* 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 9½ 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 ½-inch cake; serves 8.

From Williams-Sonoma Kitchen Library Typed for you by Marjorie Scofield 6/23/95

Recipe By : From Cakes, Cupcakes, Cheesecakes From: Marjorie Scofield Date: 06-30-95 (23:07) (18) (E)Recipes

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