Perfect Key Lime Angel Food Cake Recipe
This Perfect Key Lime Angel Food Cake is a light, airy dessert bursting with zesty key lime flavor. Made from fluffy egg whites, delicate cake flour, and a tangy key lime glaze, it is finished with lime-infused whipped cream. Perfect for a refreshing tropical treat, this cake combines classic angel food cake techniques with bright citrus highlights for an unforgettable dessert experience.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Angel Food Cake Batter
- 1 1/2 cups egg whites (from 10 to 12 large eggs, at room temperature)
- 2 tbsp key lime juice
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1/2 tsp finely grated lime peel
- 1 1/2 cups granulated sugar
- 1 cup cake flour
Key Lime Glaze
- 1 cup powdered sugar
- 3 to 4 tbsp key lime juice
- 1 tsp lime zest
Lime Whipped Cream
- 1 cup heavy cream
- 1 tbsp sugar
- 1/2 tsp grated lime zest
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures your oven is ready for baking when the batter is prepared.
- Beat the Egg Whites: In the bowl of an electric mixer, combine the room temperature egg whites, 2 tablespoons of key lime juice, cream of tartar, salt, and 1/2 teaspoon finely grated lime peel. Beat on high speed until stiff peaks form, which will take a few minutes, until the mixture is glossy and holds its shape.
- Incorporate Sugar and Cake Flour: Reduce the mixer speed to low and gradually add the granulated sugar, mixing until just combined. Then gently sprinkle in the cake flour and fold it into the egg white mixture with a spatula or spoon, mixing only until just incorporated to avoid deflating the batter. Pour the batter into an ungreased 9 or 10-inch angel food tube pan. Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched. Allow the cake to cool completely in the pan before removing.
- Prepare and Drizzle the Key Lime Glaze: In a small bowl, combine the powdered sugar, 3 to 4 tablespoons of key lime juice, and 1 teaspoon lime zest. Stir until smooth. Once the cake is cooled, poke small holes on the top using a skewer or fork. Drizzle the glaze evenly over the cake, letting it soak into the holes to infuse the cake with flavor.
- Make the Lime Whipped Cream: In a large bowl, add the heavy cream, sugar, and grated lime zest. Using an electric mixer, beat on high speed for 3-4 minutes until stiff peaks form and the mixture becomes thick and creamy. Serve the whipped cream alongside or on top of the cake for a luxurious finish.
Notes
- Ensure egg whites are at room temperature for maximum volume when beaten.
- Do not grease the angel food cake pan to allow the batter to cling and rise properly.
- Gently folding the flour into the egg whites is crucial to keep the airy texture intact.
- Poking holes for the glaze helps deepen the lime flavor throughout the cake.
- Use fresh key limes or high-quality key lime juice for authentic flavor.
Keywords: angel food cake, key lime cake, key lime dessert, lime whipped cream, light dessert, citrus cake
