Best Lime Glaze For Classic Angel Food Cake Recipes
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 GLAZE FOR CLASSIC ANGEL FOOD CAKE
Use this recipe to make Classic Angel Food Cake with Lime Glaze.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1/3 cup
Number Of Ingredients 3
Steps:
- Whisk together all ingredients in a small bowl until combined.
LUSCIOUS LIME ANGEL SQUARES
A creamy lime topping turns angel food cake into these yummy squares that are perfect for potlucks or picnics. "You can eat a piece of this light and airy dessert without feeling one bit guilty," notes Beverly Marshall of Orting, Washington. "I adapted this luscious treat from another recipe. It is super-easy to make."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.
Nutrition Facts : Calories 139 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 3g protein.
LIME ANGEL FOOD CAKE
For my husband's family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
LIME ANGEL FOOD CAKE
This is such an old time recipe--always a fave for birthdays, young and old alike, because it's so light tasting after a big meal. I usually make it with lemon pie filling, but this tastes even better! I actually would rather make the angel food from a mix as opposed to homemade--it's one of those instances where I find packaged is superior!
Provided by Jan in Lanark
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 3
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.
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