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Key Lime Angel Food Cake Recipe

Key Lime Angel Food Cake
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Heavenly Key Lime Angel Food Cake: Light, zesty, and easy to make! Bake this perfect dessert today.

Ingredients

Scale
  • 12 large egg whites
  • 1 ½ cups granulated sugar, divided
  • 1 cup cake flour, sifted
  • ¼ teaspoon salt
  • 1 ½ teaspoons cream of tartar
  • 2 teaspoons key lime zest, finely grated
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup key lime juice, freshly squeezed
  • 1 teaspoon key lime zest, finely grated
  • ½ teaspoon vanilla extract

Instructions

  • Ensure egg whites are at room temperature. Preheat your oven to 350°F (175°C). Have an ungreased 10-inch tube pan ready. In a medium bowl, whisk together the cake flour and half of the granulated sugar until well combined, then set aside. In a very large, impeccably clean bowl, combine the room temperature egg whites, cream of tartar, and salt. Beat on medium-high speed until foamy. Gradually add the remaining granulated sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form.
  • Gently fold in the fresh key lime zest, vanilla extract, and almond extract (if using) into the meringue. Gradually sift the flour-sugar mixture over the meringue, about 1/4 cup at a time, folding it in very gently with a large rubber spatula after each addition. Use an upward motion, turning the bowl as you fold, to maintain as much air as possible. Avoid overmixing.
  • Once all the flour is just incorporated, transfer the batter immediately into your ungreased tube pan, gently spreading it evenly. Run a knife through the batter to release any large air pockets. Bake for 35-40 minutes, or until the cake is golden brown, springs back when lightly touched, and is thoroughly cooked through.
  • Immediately invert the pan over a bottle or use the pan’s feet if it has them. Allow the cake to cool completely upside down for at least 1.5 to 2 hours. Once fully cooled, run a thin knife around the edges to release the cake from the pan. Carefully remove the bottom of the pan and then run the knife around the center tube to fully release the cake.
  • Ensure both your cream cheese and unsalted butter are softened to room temperature. In a large mixing bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until light, fluffy, and completely smooth (2-3 minutes). Gradually add the powdered sugar, about half a cup at a time, beating on low speed until combined, then increasing to medium-high until fully incorporated and fluffy. Scrape down the sides of the bowl as needed. Finally, beat in the key lime juice, key lime zest, and vanilla extract until just combined and the frosting is creamy and luscious.
  • Once your Key Lime Angel Food Cake is completely cool, place it on a serving plate or cake stand. Generously spread the Key Lime Cream Cheese Frosting over the top and sides of the cake using an offset spatula or the back of a spoon. For a professional touch, create graceful swirls on top. Finish by sprinkling a little extra fresh key lime zest over the top.

Notes

Prepare to fall madly in love with this Key Lime Angel Food Cake, a dessert that perfectly marries ethereal lightness with a vibrant, zesty punch! This isn’t just any cake; it’s a sublime experience, featuring a towering, impossibly airy angel food cake infused with bright key lime zest, all crowned with a luscious, tangy key lime cream cheese frosting. Each forkful delivers a delicate, cloud-like texture that practically melts on your tongue, followed by the exhilarating burst of sunshine from fresh key limes. It’s a showstopper, both visually stunning and irresistibly delicious, making any occasion feel like a special celebration.

Find it online: https://thecozycuppa.com/key-lime-angel-food-cake/