Description
A light and airy Key Lime Angel Food Cake featuring fresh key lime juice and zest, a soft angel food cake base, topped with a tangy key lime glaze and smooth lime-infused whipped cream. Perfectly balanced between sweet and tart, this dessert is ideal for spring and summer celebrations.
Ingredients
For the Cake:
- 2 tbsp key lime juice (freshly squeezed)
- 1 1/2 cups egg whites (from 10-12 large eggs, at room temperature)
- 1/2 tsp lime peel (finely grated)
- 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: Preheat your oven to 350°F (175°C) to ensure it is ready for baking when the batter is prepared.
- Beat the Egg Whites: In the bowl of an electric mixer, combine 1 1/2 cups room temperature egg whites, 2 tablespoons 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, which should take several minutes.
- Incorporate Sugar and Cake Flour: Lower the mixer speed to low and gradually add 1 1/2 cups granulated sugar, mixing just until combined. Then, carefully sprinkle in 1 cup sifted cake flour and gently fold it into the egg white mixture using a spatula to avoid deflating the batter. Pour the batter into an ungreased 9 or 10-inch angel food tube pan.
- Bake the Cake: Bake the cake for 35 to 40 minutes until golden brown and the top springs back when lightly touched. Remove from the oven and allow the cake to cool completely in the pan before removing it to maintain structure.
- Prepare and Drizzle the Key Lime Glaze: In a small bowl, whisk together 1 cup powdered sugar, 3 to 4 tablespoons key lime juice, and 1 teaspoon lime zest until smooth. Poke small holes all over the cooled cake with a skewer or fork, then drizzle the glaze evenly over the cake to soak in and infuse 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. Using an electric mixer, beat on high speed for 3 to 4 minutes until stiff peaks form and the mixture is thick and creamy. Serve alongside or on top of the cake.
Notes
- Use room temperature egg whites for better volume and stability when whipping.
- Do not grease the angel food cake pan to allow the batter to cling and rise properly.
- Poking holes in the cooled cake helps the glaze penetrate deeply, enhancing the lime flavor.
- Ensure the heavy cream is well chilled before whipping to achieve stiff peaks.
- Carefully fold in the flour to avoid deflating the egg whites and maintaining the cake’s airy texture.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
