Perfect Key Lime Angel Food Cake Recipe
This Perfect Key Lime Angel Food Cake is a light, airy dessert bursting with fresh key lime flavor. The cake combines fluffy egg whites with tangy key lime juice and zest, baked to golden perfection and topped with a zesty key lime glaze and lime-infused whipped cream. It’s a refreshing twist on the classic angel food cake, perfect for summer gatherings or any time you crave a citrusy delight.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Cake:
- 2 tbsp key lime juice (freshly squeezed)
- 1 1/2 cups egg whites (from 10–12 large eggs, room temperature)
- 1/2 tsp finely grated lime peel
- 1 cup cake flour (sifted)
- 1 1/2 cups granulated sugar
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
For the Glaze:
- 1 cup powdered sugar
- 3 to 4 tbsp key lime juice
- 1 tsp lime zest
For the Whipped Cream:
- 1 cup heavy cream (chilled)
- 1/2 tsp lime zest
- 1 tbsp sugar
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the angel food cake.
- Beat the Egg Whites: In the bowl of an electric mixer, combine 1 1/2 cups of room temperature egg whites, 2 tablespoons of key lime juice, 1 1/2 teaspoons cream of tartar, 1/2 teaspoon salt, and 1/2 teaspoon finely grated lime peel. Beat on high speed until stiff, glossy peaks form, ensuring the mixture holds its shape well.
- Incorporate Sugar and Cake Flour: Reduce mixer speed to low and gradually add 1 1/2 cups granulated sugar, mixing until just combined. Then, carefully sprinkle 1 cup sifted cake flour over the mixture and gently fold it in with a spatula or spoon to avoid deflating the batter. Pour the batter into an ungreased 9 or 10-inch angel food tube pan and bake for 35-40 minutes until golden brown and springy to touch. Allow the cake to cool completely in the pan before removing.
- Prepare and Drizzle the Key Lime Glaze: In a small bowl, mix 1 cup powdered sugar with 3 to 4 tablespoons key lime juice and 1 teaspoon lime zest until smooth. Poke small holes on top of the cooled cake using a skewer or fork, then evenly drizzle the glaze over the cake, enabling it to soak into the cake for intensified flavor.
- Make the Lime Whipped Cream: In a large bowl, combine 1 cup chilled heavy cream, 1 tablespoon sugar, and 1/2 teaspoon grated lime zest. Beat on high speed for 3-4 minutes until stiff peaks form, creating thick and creamy lime-flavored whipped cream to serve with the cake.
Notes
- Ensure egg whites are at room temperature for maximum volume when beaten.
- Do not grease the angel food cake pan, as the batter needs to cling to the sides for proper rising.
- Gently fold in the flour to maintain the airiness of the batter; overmixing can deflate it.
- Allow the cake to cool completely upside down in the pan to prevent collapse.
- Adjust the glaze thickness by varying the amount of key lime juice.
Keywords: Key Lime Angel Food Cake, Light Angel Food Cake, Citrus Dessert, Lime Cake, Gluten Free Cake
Find it online: https://thedishspot.com/perfect-key-lime-angel-food-cake-recipe/
