Lime Angel Food Cake with Lime Glaze and Pistachios

Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old favorite!!

Topping firms up perfectly, not too hard.

Would you like a piece?

Coffee or tea with that?

Those of you that know me well, I want  you to know I FOLLOWED THE DIRECTIONS AND DIDN'T IMPROVISE!!  It was difficult, but I controlled myself.  I WILL learn how to bake!  It's all that precise measuring that just brings me down.  I confess, the result was well worth it!  My husband even commented that I was getting a grip on the baking thing.  Poor man has endured some really crappy cake failures, with a smile :-)  Now that's true love!

Lime Angel Food Cake with Lime Glaze and Pistachio Bon appetite, April 2010

CAKE:

1 C. cake flour

1-1/2 C. superfine sugar, divided

1/4 tsp. salt

10 large egg whites, room temperature

2 tsp. finely grated lime peel

1 tsp. vanilla extract

1 tsp. cream of tartar

LIME SYRUP AND LIME GLAZE:

1/2 C. sugar

4 T. fresh lime juice, divided

1/2 C. unsalted raw pistachios, finely chopped in food processor

1/2 C. powdered sugar

SPECIAL EQUIPMENT:

10-inch diameter angel food cake pan with 4-inch high sides and removable bottom (do not use nonstick pan)

CAKE: Position rack in center of oven and preheat to 350 degrees. 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 cake 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.

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.

ADDITIONAL NOTE:  I could not find superfine sugar, so I gave my regular sugar a nice long whirl in the handy dandy super amazing food processor.

Enjoy!