Best 7 Lime Angel Food Cake Recipes
As one of the most amazing, light, and fluffy cakes, Angel Food Cake is an all-time favorite dessert that can be enjoyed for any occasion. The combination of egg whites, sugar, and flour creates a tall and airy cake that melts in your mouth. With its zesty and refreshing flavor, Lime Angel Food Cake offers a delightful twist on the classic recipe. The citrusy notes of lime zest and juice enhance the cake's sweetness and create a perfectly balanced flavor. Whether you're looking for a dessert to serve at a special gathering or a sweet treat to satisfy your cravings, Lime Angel Food Cake is sure to impress with its heavenly texture and tantalizing taste.
Let's cook with our recipes!
LIME ANGEL FOOD CAKE WITH LIME GLAZE AND PISTACHIOS
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Provided by Matt Lewis
Categories Cake Mixer Egg Dessert Low Fat Low Cal Lime Pistachio Birthday Family Reunion Healthy Low Cholesterol Engagement Party Party Potluck Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 15
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.
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.
ANGEL FOOD CAKE WITH FRESH FRUIT AND LIME DRIZZLE
I plan to make this for my dd's bridal shower. Looks fast and easy yet impressive! Low fat and low cal too! The fruit can be changed up to whatever is in season or colors that you want to use. You can even make this ahead of time and then just slice and plate when needed, Adapted from a recipe found on realsimple.com.
Provided by Mamas Kitchen Hope
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
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 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.
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.
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.
Tips:
- Begin by preheating the oven to 350 degrees F (175 degrees C). This ensures that the oven is at the correct temperature when the cake batter is ready to be baked.
- Use a combination of cake flour and all-purpose flour. Cake flour is a finer flour that helps create a tender crumb, while all-purpose flour provides structure and stability.
- Beat the egg whites until stiff peaks form. This will help incorporate air into the batter, resulting in a light and fluffy cake.
- Gradually add the sugar to the egg whites while continuing to beat. This will help prevent the egg whites from becoming grainy.
- Fold the egg yolk mixture into the egg white mixture in three additions. This will help prevent the batter from deflating.
- Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
- Allow the cake to cool completely before frosting. This will help prevent the frosting from melting.
Conclusion:
This Lime Angel Food Cake is a light, fluffy, and refreshing dessert that is perfect for any occasion. With its zesty lime flavor and creamy frosting, it is sure to be a hit with everyone who tries it. The tips provided in this article will help you create a perfect Angel Food Cake every time.
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