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.
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Nora Adaeze
[email protected]I can't wait to try this recipe!
roberts jansons
[email protected]This cake is perfect for a special occasion.
Hashini Hansamali
[email protected]I'm not a big fan of lime, but I still enjoyed this cake.
Sial Khan
[email protected]This cake is a great way to use up extra limes.
Arif Gouri
[email protected]This is my new favorite cake! It's so easy to make and it always turns out perfect.
Carol Seif
[email protected]This cake was delicious! I would definitely make it again.
Fanose Mekonnen Yilma
[email protected]I had some trouble getting the cake to rise, but it still tasted good.
Shafih Chappa
[email protected]This cake was a bit too sweet for my taste, but I think it would be perfect for someone who likes sweeter desserts.
Isabella Ingle
[email protected]I made this cake for my friend's birthday and she loved it! It was the perfect cake for a summer party.
God Anu
[email protected]This cake is perfect for summer. It's light and airy, and the lime glaze is so refreshing.
Stephen Garelick
[email protected]I love the combination of lime and pistachio in this cake. It's so refreshing and flavorful.
Din Mohammad Ariful
[email protected]This cake was so easy to make and turned out so delicious! I'm definitely making it again.
Rashid Lashari
[email protected]This cake was a huge hit at my dinner party! The lime glaze was the perfect finishing touch, and the pistachios added a nice crunch.