Lime Angel Food Cake with Lime Glaze and Pistachios Recipe

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Lime Angel Food Cake with Lime Glaze and Pistachios
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Ingredients
11
Count
Nutrition
387
Calories
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer cake to platter; cut into wedges and serve.
  7. Test-kitchen tip: Be sure not to use a nonstick pan or to grease or butter the cake pan for this cake. Because this cake is cooled upside down, you want it to stick to the sides a bit. If your angel food cake pan doesn’t have feet, have a metal funnel or a bottle with a slim neck nearby. You'll invert the tube of the pan onto the funnel or bottle as soon as the cake comes out of the oven.
  8. Per serving: 197.2 calories, 11.5 % calories from fat, 2.5 g fat, 0.3 g saturated fat, 0 mg cholesterol, 39.5 g carbohydrates, 0.8 g dietary fiber, 28.8 g total sugars, 38.7 g net carbohydrates, 5.1 g protein Nutritional analysis provided by Bon Appétit
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 387.44 Kcal (1622 kJ)
Calories from fat 90.71 Kcal
% Daily Value*
Total Fat 10.08g 16%
Sodium 287.46mg 12%
Potassium 559.02mg 12%
Total Carbs 68.96g 23%
Sugars 48.8g 195%
Dietary Fiber 0.92g 4%
Protein 7.53g 15%
Vitamin C 2.5mg 4%
Iron 1.2mg 7%
Calcium 23.3mg 2%
Amount Per 100 g
Calories 289.02 Kcal (1210 kJ)
Calories from fat 67.67 Kcal
% Daily Value*
Total Fat 7.52g 16%
Sodium 214.44mg 12%
Potassium 417.01mg 12%
Total Carbs 51.44g 23%
Sugars 36.4g 195%
Dietary Fiber 0.69g 4%
Protein 5.61g 15%
Vitamin C 1.9mg 4%
Iron 0.9mg 7%
Calcium 17.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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