Go Back

Key Lime Angel Food Cake

A light and airy cake infused with the tangy flavor of key lime, perfect for summer desserts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup cake flour, sifted Ensure it's sifted for a light texture.
  • 1.5 cups granulated sugar Balances the tartness of the lime.
  • 10 large egg whites Fresh eggs are key for achieving maximum volume; room temperature is best.
  • 1 teaspoon cream of tartar Helps egg whites reach stiff peaks.
  • 0.25 teaspoon salt Balances the sweetness.
  • 1 teaspoon key lime zest Fresh zest adds aromatic quality and flavor.
  • 4 tablespoons key lime juice, divided Fresh squeezed is better for flavor.
  • 1 teaspoon vanilla extract Adds depth to the flavor.
For the Glaze
  • 0.5 cup confectioners sugar Provides sweetness and smooth consistency.
  • 2 tablespoons milk Adjust for desired thickness of the glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and position a rack in the lower third of the oven.
  2. In a bowl, sift 1 cup of cake flour with 3/4 cup of granulated sugar. Set aside.
Mixing
  1. In a large bowl, combine 10 egg whites with cream of tartar and salt. Beat on medium speed until frothy and soft peaks form.
  2. Gradually add the remaining 3/4 cup of granulated sugar, mixing until stiff, glossy peaks form. Gently fold in vanilla extract and key lime zest.
  3. Carefully fold the dry flour mixture into the meringue three times, being cautious not to deflate the whites.
  4. Fold in 2 tablespoons of key lime juice, ensuring it's evenly distributed.
Baking
  1. Pour the batter into an ungreased 10-inch tube pan, smoothing the top gently.
  2. Bake for 35 to 40 minutes until golden and springs back when lightly pressed.
  3. Once baked, invert the pan onto a bottle or funnel and let cool completely for about 1 hour.
Glaze and Serve
  1. Whisk together confectioners sugar, remaining 2 tablespoons of key lime juice, and 2 tablespoons of milk until smooth.
  2. Run a knife along the edges of the cake to release it from the pan. Transfer to a serving plate and drizzle glaze over the top.

Notes

Ensure no yolk sneaks into your egg whites. The cake is best consumed within 2 days at room temperature, up to 1 week in the fridge, or can be frozen for up to 3 months. For a healthier glaze, use light whipping cream or yogurt mixed with lime juice.