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Key Lime Angel Food Cake

A light and fluffy cake infused with zesty key lime flavors, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cake flour Avoid all-purpose flour for a lighter texture.
  • 1.5 cups granulated sugar Divided into two parts for the meringue and cake structure.
  • 10 large egg whites Fresh and room temperature for best results.
  • 1 teaspoon cream of tartar Stabilizes the egg whites.
  • 0.25 teaspoon salt Enhances flavors.
  • 1 teaspoon key lime zest Freshly grated for stronger flavor.
  • 4 tablespoons key lime juice Freshly squeezed for best flavor.
  • 1 teaspoon vanilla extract Compliments the citrus flavor.
  • 0.5 cup confectioners' sugar For the sweet glaze.
  • 2 tablespoons milk Use whole milk for richness.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and position a rack in the lower third.
  2. Sift the cake flour with ¾ cup granulated sugar into a bowl and set aside.
  3. In a large mixing bowl, beat the egg whites with the cream of tartar and salt on medium speed until frothy, about 2-3 minutes.
  4. Gradually add the remaining ¾ cup granulated sugar while continuing to beat until stiff, glossy peaks form, about 4-5 minutes.
  5. Gently fold in the vanilla extract and key lime zest.
  6. Gently fold the sifted flour mixture into the meringue in three additions, being careful not to deflate the egg whites.
  7. Fold in 2 tablespoons of key lime juice, then pour the batter into an ungreased 10-inch tube pan, smoothing the top.
Baking
  1. Bake for 35 to 40 minutes or until the cake is golden and springs back when lightly touched.
  2. Immediately invert the pan on a bottle or funnel to cool completely, about 1 hour.
Glazing and Serving
  1. While the cake cools, whisk the confectioners’ sugar with the milk and remaining 2 tablespoons of key lime juice until smooth.
  2. Run a thin knife around the pan to release the cake, transfer it to a serving plate, and drizzle the glaze over the top.

Notes

For extra flair, garnish with lime slices or fresh mint. Store covered at room temperature for up to 2 days or in the fridge for up to a week.