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Key Lime Angel Food Cake

A refreshing and light dessert that balances sweet and tart flavors, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup cake flour Use cake flour for an ultra-light cake.
  • 1.5 cups granulated sugar Divided into two parts for use.
  • 10 large egg whites Use room temperature for best volume.
  • 1 teaspoon cream of tartar Helps stabilize the egg whites.
  • 1/4 teaspoon salt Enhances the flavors.
  • 1 teaspoon key lime zest Use fresh for the brightest flavor.
  • 4 tablespoons key lime juice Freshly squeezed is best.
  • 1 teaspoon vanilla extract Adds depth to the cake.
For the Glaze
  • 1/2 cup confectioners’ sugar To create a smooth glaze.
  • 2 tablespoons milk Whole milk for a richer glaze.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and position a rack in the lower third.
  2. Sift together the cake flour with 3/4 cup of granulated sugar and set aside.
  3. Beat the egg whites, cream of tartar, and salt on medium speed until frothy (about 1–2 minutes).
  4. Add vanilla extract and key lime zest to the egg whites. Gradually incorporate the remaining 3/4 cup of granulated sugar, about a tablespoon at a time, continuing to beat on medium-high speed until stiff peaks form (5–7 minutes).
  5. Gently fold the dry flour mixture into the meringue in three additions using a spatula.
  6. Fold in 2 tablespoons of key lime juice gently until just combined.
Baking
  1. Pour the batter into an ungreased 10-inch tube pan, spreading it evenly.
  2. Bake for 35 to 40 minutes or until the cake is golden and springs back when touched lightly.
  3. Invert the pan immediately to cool for about one hour.
Glazing
  1. For the glaze, whisk together confectioners’ sugar, milk, and remaining key lime juice until smooth.
  2. Release the cake from the pan once completely cool. Drizzle with glaze before serving.

Notes

Make sure your mixing bowl is clean and dry when whipping the egg whites. Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. This cake is best enjoyed fresh.