Yield: 8 servings
Measure | Ingredient |
---|---|
1 cup | Cake flour |
1 cup | Confectioner's sugar |
1½ cup | Egg whites (about 12 large) at room temperature |
2 tablespoons | Fresh lime juice |
1 teaspoon | Grated lime zest |
1 teaspoon | Cream of tartar |
¼ teaspoon | Salt |
1 cup | Granulated sugar |
\N \N | Confectioner's sugar icing flavored with -- lime (see recipe)* |
* See Confectioner's Sugar Icing recipe, elsewhere in this database.
NOTE: An angel food cake is cooled upside-down. You will need either a tube pan with legs on the rim or a tube higher than the sides on which the pan can be balanced. If your tube pan has neither, then place the tube over the neck of a bottle to keep the cake elevated.
If you like, just before serving, decorate the iced cake with pesticide-free edible flowers, such as pansies, nasturtiums or roses.
Preheat oven to 350~ Put rack in center of oven. In a medium bowl, sift together flour and confectioner's sugar. Resift the flour mixture twice. Set aside.
In a large bowl, using an electric mixer set on medium-high speed, beat together the egg whites; lime juice, lime zest, cream of tartar and salt until soft peaks form. Gradually add the granulated sugar, 2 tablespoons at a time, and continue beating until stiff, glossy peaks form. Sift one-fourth of the flour mixture over the egg white mixture. Using a rubber spatula, gently fold the flour mixture into the egg white mixture. Repeat the sifting and folding with the remaining flour mixture in 3 more batches. Spoon the batter into a nonstick or regular tube pan 9½ inches in diameter and 4 inches deep. Bake until the cake springs back when lightly touched, about 45 minutes. Invert the cake in the pan onto a work surface (see note) and let cool completely. When cool, run a sharp knife around the pan sides to loosen the cake and turn out of the pan. Place right-side up on a serving plate. Drizzle the icing over the top, allowing it to run over the sides slightly. Let stand until icing sets, about 1 hour. Serve immediately , or cover with a cake dome and store at room temperature for up to 1 day. Makes one 9 ½-inch cake; serves 8.
From Williams-Sonoma Kitchen Library Typed for you by Marjorie Scofield 6/23/95
Recipe By : From Cakes, Cupcakes, Cheesecakes From: Marjorie Scofield Date: 06-30-95 (23:07) (18) (E)Recipes