Key Lime Angel Food Cake
A delicately airy angel food cake flavored with fresh key lime juice and finely grated lime peel. Once cooled, the cake is finished with a tangy key lime glaze that seeps into the surface and is complemented by a light, citrus-scented whipped cream.
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Ingredients
For the Cake
- 1 cup sifted cake flour for a delicate and airy crumb
- ½ teaspoon finely grated lime peel
- 1½ teaspoons cream of tartar to help stabilize the whipped egg whites
- 1½ cups granulated sugar
- 2 tablespoons freshly squeezed key lime juice for a brighter citrus flavor
- ½ teaspoon salt
- 1½ cups room-temperature egg whites obtained from approximately 10–12 large eggs
For the Key Lime Glaze
- 1 teaspoon finely grated lime zest
- 3 –4 tablespoons key lime juice
- 1 cup powdered sugar
For the Lime Whipped Cream
- ½ teaspoon grated lime zest
- 1 cup well-chilled heavy cream
- 1 tablespoon sugar
Instructions
- Set the oven to 350°F (175°C) and allow it to preheat fully while preparing the angel food cake batter.
- Place the room-temperature egg whites in the bowl of an electric mixer. Add the 2 tablespoons key lime juice, cream of tartar, salt, and ½ teaspoon finely grated lime peel.
- Beat the mixture on high speed for several minutes, continuing until it becomes glossy and forms firm, stiff peaks that retain their shape.
- Reduce the mixer to low speed. Gradually incorporate the granulated sugar, mixing only until it has combined with the whipped egg whites.
- Sprinkle the cake flour over the mixture. Using a spatula or spoon, gently fold the flour into the batter just until no longer visible. Avoid excessive mixing so the whipped egg whites retain as much volume as possible.
- Transfer the batter to an ungreased 9- or 10-inch angel food tube pan, spreading it evenly.
- Bake for 35–40 minutes, or until the surface is golden and the cake springs back after being touched lightly.
- Leave the cake in its pan until it has cooled completely, then remove it from the pan.
- Combine the powdered sugar, 3–4 tablespoons key lime juice, and 1 teaspoon lime zest in a small bowl. Stir until the mixture develops a smooth, pourable consistency.
- Use a skewer or fork to make small openings across the top of the completely cooled cake. Drizzle the glaze evenly over the surface, allowing some of it to penetrate the holes and flavor the cake.
- Place the chilled heavy cream, 1 tablespoon sugar, and ½ teaspoon grated lime zest in a large mixing bowl.
- Beat with an electric mixer on high speed for 3–4 minutes, or until the cream becomes thick and forms stiff peaks.
Notes
Room-temperature egg whites provide the best volume when whipped, while cream of tartar helps keep their structure stable.
Sifting the cake flour supports the characteristically light texture of angel food cake.
Freshly squeezed key lime juice provides a brighter citrus character in the cake.
The heavy cream should remain well chilled before whipping for the best consistency.
Piercing the cooled cake before applying the glaze allows the key lime mixture to penetrate the surface and distribute its citrus flavor throughout the upper portion of the cake.