Best Lime Angel Food Cake Recipes

LIME ANGEL FOOD CAKE WITH LIME GLAZE AND PISTACHIOS

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. 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.
• 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.
• 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.
• For lime syrup and lime glaze:
• 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.
• 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: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.
• Transfer cake to platter; cut into wedges and serve.

LIME ANGEL FOOD CAKE

Steps:

• In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, lime juice and zest. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool., In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture. , Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle with coconut. Refrigerate for at least 30 minutes before slicing.

CLASSIC ANGEL FOOD CAKE WITH LIME GLAZE

Steps:

• Preheat the oven to 350 degrees.
• With a fine sieve, sift together flour and 3/4 cup of the sugar four times.
• In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
• Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
• Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
• Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Place on a plate, bottom side up; cover with plastic wrap until ready to use.
• Just before serving, poke the top of the angel food cake all over with a skewer. Pour glaze over cake and garnish with lime zest.

LIME ANGEL FOOD CAKE

Steps:

• Prepare pie filling according to directions and chill.
• Slice cooled cake into 3 layers and spread half of the chilled filling between layers.
• Whip the cream and fold into the remaining pie filling.
• Spread mixture over top and sides of cake.
• Chill at least 4 hours or overnight.

ANGEL FOOD CAKE WITH FRESH FRUIT AND LIME DRIZZLE

Steps:

• Combine the lime juice, sugar, and 1/4 cup water in a small saucepan and bring to a boil. Stir constantly, cooking until sugar dissolves.
• Refrigerate until cool.
• Slice cake and plate it on individual plates. Top with strawberries.
• Stir the zest into the cooled syrup and drizzle over the fruit and cake.
• Serve.

LIME GLAZE FOR CLASSIC ANGEL FOOD CAKE

Steps:

• Whisk together all ingredients in a small bowl until combined.

DRUNKEN ANGEL FOOD CAKE WITH TEQUILA AND LIME

Steps:

• To make the syrup, combine all of the ingredients except the tequila in a saucepot and bring to a boil, stirring constantly until the sugar has melted. Remove syrup from heat, add the tequila, and cool to room temperature.
• For the icing, place the sugar, salt, and lime zest in a bowl. Add the liquids a little at a time until the mixture is just loose enough to pour. Be careful not to add too much liquid, but if you do, add more sugar as needed.
• To finish, hold the cake upside down and cut a little well around the bottom of the cake. Pour half of the syrup evenly over the cake. Turn the cake over, and using a pastry brush, paint the cake with the remaining syrup.
• Drizzle the icing over the cake. Sprinkle with candied lime zest. Slice and serve with whipped cream.

EASY BLACKBERRY, LIME FILLED ANGEL FOOD CAKE

Steps:

• Place one layer on a serving platter.
• Spread lime curd on layer then spread a bit of whipped cream, place 1/3 of the berries on the whipped cream.
• Top with the other layer.
• Spread whipped cream over the cake and arrange berries on top.

EASY BLACKBERRY, LIME FILLED ANGEL FOOD CAKE

Steps:

• Place one layer on a serving platter. Spread lime curd on layer then spread a bit of whipped cream, place 1/3 of the berries on the whipped cream. Top with the other layer. Spread whipped cream over the cake and arrange berries on top.

KEY LIME ANGEL FOOD CAKE W/ KEY LIME FROSTING

Steps:

• CAKE: Make cake according to directions on package; whatever the package amount says for the water - use 1/2 key lime juice & 1/2 water & green/yellow food coloring. Cool completely. NOTE: For instantce...if it calls for 1 1/2 C water --- use 3/4 C water & 3/4 C key lime juice.
• FROSTING: Combine all ingredients (except key lime juice, vanilla & food coloring) into a stainless steel bowl (works the best). Place over boiling water or dutch oven. Beat with a electric hand mixer at high speed until frosting forms stiff peaks; about 7 minutes). Remove from heat; add key lime juice, vanilla & food coloring.
• NOTE: Frost cake immediately since frosting will harden to a marshmallow-like consistantly & will not spread when hard.

LUSCIOUS LIME ANGEL FOOD CAKE ROLLS

Steps:

• Preheat oven to 350 degrees. Line two 17x11 1/4x1 inch jelly-roll pans with parchment or waxed paper; set aside.
• Prepare angel food cake mix according to package directions. Divide batter evenly between prepared pans. Draw knife through batter to remove large air bubbles.
• Bake 12 minutes or until cakes are lightly browned and toothpick inserted into centers comes out clean.
• Invert each cake onto separate clean towel. Starting at short end, roll up warm cake, jelly-roll fashion, with towel inside. Cook cakes completely.
• Place 1 to 2 drops green food coloring in each container of yogurt, if desired. Stir well.
• Unroll cakes; remove towels. Spread each cake with 1 container yogurt, leaving 1 inch border. Roll up cakes; place seam side down. Slice each cake roll into 8 pieces.
• Garnish with lime slices, if desired. Serve immediately or refrigerate.