Oh Monday, why do you have to creep up on us so quickly?
To make your Monday a little sweeter, I share with you the perfect summer “thyme” angel food cake.
I heart angel food cake. It is one dessert I can enjoy without the guilt. Load it up with fresh berries and a dollop of whipped cream, and I would take that over a triple layer chocolate cake anyday.
Angel food cake reminds me of summer, although I enjoy it all year long. One of my favorite ways to make it is to cut the cake up into cubes and serve it as a trifle. It is a dessert I enjoy serving often since I know everyone will love it.
Last week I asked what recipe from my Summer Thyme cookbook you would like me to feature. The responses were great, thank you! It was a close race between Maple Chipotle Glazed Corn on the Cob and this Key Lime Angel Food Cake. I am thrilled this angel food cake had the most votes. If you like key lime desserts, you will love this cake. It is fresh and light with a hint of key lime. Top with a key lime glaze and serve with a lime whipped cream, this dessert will quickly become a new favorite.
- 1½ cups egg whites (about 10-12 large eggs), room temperature
- 2 tablespoons key lime juice
- 1½ teaspoons cream of tartar
- ½ teaspoon salt
- ½ teaspoon lime zest
- 1½ cups sugar
- 1 cup cake flour
- 1 cup confectioners sugar
- 3-4 tablespoons key lime juice
- 1 teaspoon lime zest
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- ½ teaspoon lime zest
- Preheat oven to 350 degrees Fahrenheit.
- Using an electric mixer beat eggs whites, key lime juice, cream of tartar, salt and lime zest on high speed until stiff peaks form.
- Reduce speed to low and gradually stir in sugar until just combined.
- Gradually sprinkle in cake flour and gently fold into mixture. Don’t over mix. Pour batter in a 9 or 10 inch angel food tube pan and bake for 35-40 minutes until golden brown and springs back when touched. Let cool completely before carefully removing from pan.
- In a small bowl stir together confectioners sugar, key lime juice and lime zest. Poke small holes on top of cake and drizzle glaze over cake.
- Add heavy whipping cream, sugar and lime zest to a large bowl. Using an electric mixer, beat on high for 3-4 minutes until it becomes thick and creamy.