Lime Angel Food Cake With Lime Glaze And Pistachios

Name: Lime Angel Food Cake With Lime Glaze And Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cake flour; 1 1/2 cups superfine sugar, divided; 1/4 teaspoon salt; 10 large egg whites, room temperature; 2 teaspoons finely grated lime peel; 1 teaspoon vanilla extract; 1 teaspoon cream of tartar; 1/2 cup sugar; 4 tablespoons fresh lime juice, divided; 1/2 cup unsalted raw pistachios (about 2 ounces), finely chopped in processor; 1/2 cup powdered sugar; 10-inch-diameter angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan)

Servings: persons

1 cup cake flour
1 1/2 cups superfine sugar, divided
1/4 teaspoon salt
10 large egg whites, room temperature
2 teaspoons finely grated lime peel
1 teaspoon vanilla extract
1 teaspoon cream of tartar
1/2 cup sugar
4 tablespoons fresh lime juice, divided
1/2 cup unsalted raw pistachios (about 2 ounces), finely chopped in processor
1/2 cup powdered sugar
10-inch-diameter angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan)

1
Position rack in center of oven and preheat to 350u00b0F. Sift flour, 1/2 cup superfine sugar, and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon green but color will change when remaining ingredients are added). Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to ungreased 10-inch angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan); smooth top.
2
Bake cake until pale golden and tester inserted near center comes out clean, about 38 minutes. Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or metal funnel and cool cake completely.
3
Using long thin knife, cut around cake sides and center tube to loosen. Lift out center tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up. Set rack with cake atop rimmed baking sheet.
4
Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.
5
Stir powdered sugar with remaining 1 tablespoon lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes. DO AHEAD:
6
Transfer cake to platter; cut into wedges and serve.

925

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup cake flour, 1 1/2 cups superfine sugar, divided, 1/4 teaspoon salt, 10 large egg whites, room temperature, and more.

Yes, Lime Angel Food Cake With Lime Glaze And Pistachios 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.

That's it — enjoy your meal!