Lime Angel Food Cake – a delicious recipe with Flour, Egg Whites, Lime Zest, Lime Juice, Powdered Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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1. Preheat the oven to 35o degrees F.
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2. Sift the flour into a large bowl. Repeat two more times. It is important to sift the flour three times total. Set aside.
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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. Then add one tablespoon of the remaining powdered sugar at a time until it is gone. Beat until egg whites reach soft peaks, about 10 minutes.
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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.
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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.
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6. Bake the cake for 40 minutes or until light golden brown. When done, 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.
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*Note-you do need an angel food cake pan to make this cake.
273
kcal
Calories
3
g
Fat
60
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup Unbleached All-purpose Flour, 1-1/2 cup Egg Whites (10-12 Whole Egg Whites), 4 teaspoons Lime Zest, 4-1/2 teaspoons Fresh Lime Juice, and more.
Yes, Lime Angel Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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