This Key Lime Angel Food Cake is light, fluffy, and has a zesty lime flavor that’s sure to brighten up your day! It’s perfect for any party or just a sweet treat at home.
What I love most is how easy it is to make. Just whip up the egg whites, add the lime goodness, and bake. The result is a cake that feels like a little slice of sunshine! ☀️
Key Ingredients & Substitutions
Egg Whites: The stars of any angel food cake! Fresh egg whites must be at room temperature for the best volume. If you’re short on eggs, you can use egg whites from a carton, but they may not whip as high.
Key Lime Juice & Zest: Freshly squeezed key lime juice gives a bright flavor. If you can’t find key limes, use Persian limes instead. Just remember, the flavor will be slightly less tangy and a bit sweeter!
Cake Flour: This flour gives the cake its light texture. If you don’t have cake flour, you can make a substitute by using all-purpose flour and taking out 2 tablespoons for every cup used.
Granulated Sugar: It’s used to sweeten and stabilize the egg whites. If you’d like a healthier option, feel free to use coconut sugar or a granulated sweetener suitable for baking.
How Do I Make Sure My Egg Whites Whip Up Perfectly?
Whipping egg whites can be tricky, but it’s key for that fluffy cake texture. Here are some simple tips:
- Make sure your mixing bowl and beaters are squeaky clean. Any grease will prevent the egg whites from whipping well.
- Let the egg whites sit out for about 30 minutes to come to room temperature. It helps them whip up better.
- Add cream of tartar at the start; it stabilizes the egg whites and helps achieve those beautiful, stiff peaks!
- Beat until soft peaks form before gradually adding sugar. This gives structure and sweetness to your cake.
Using these tips will ensure you end up with a beautiful, light Key Lime Angel Food Cake! Enjoy your baking!
Best Key Lime Angel Food Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup cake flour, sifted
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons key lime juice (freshly squeezed)
- 1 tablespoon key lime zest (grated lime peel)
For the Topping:
- Whipped cream
- Extra lime slices and zest, for garnish
- Fresh strawberry, for garnish (optional)
How Much Time Will You Need?
This delightful Key Lime Angel Food Cake takes about 15 minutes of prep time and 35 to 40 minutes of baking time. Plus, don’t forget the cooling time—it’s best to let it cool completely upside down for optimal fluffiness. So, overall, plan for about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). It’s important to do this step first so that your oven is hot and ready when you’re ready to bake. Grab your angel food cake tube pan (10-inch) and make sure it’s clean and dry—don’t grease it!
2. Prepare the Dry Ingredients:
In a medium bowl, sift together the cake flour and ¾ cup of the granulated sugar. This helps to aerate the flour and keeps the cake light and fluffy. Set the mixture aside for later.
3. Beat the Egg Whites:
In a large mixing bowl, use an electric mixer to beat the egg whites until they start to foam. You’re looking for them to be light and airy.
4. Add Cream of Tartar and Salt:
Next, add the cream of tartar and salt to the foamy egg whites. Continue beating until soft peaks form. This means that when you lift the beaters out of the mixture, the peaks should gently curl over.
5. Gradually Add Sugar:
Now, start gradually adding the remaining ¾ cup of sugar, about 2 tablespoons at a time. Keep mixing until the egg whites are glossy and hold stiff peaks. This is such a fun part to watch!
6. Combine Flavorings:
Gently fold in the vanilla extract, key lime juice, and key lime zest. Make sure to do this carefully so you don’t deflate those beautiful egg whites that give the cake its fluffiness.
7. Incorporate Dry Ingredients:
Take about a third of the flour mixture and sift it over the whipped egg whites. Gently fold it in using a spatula. Repeat this process until all the flour is mixed in, being cautious not to deflate the egg whites. Your batter should look airy and light!
8. Pour and Smooth:
Now, pour the batter into your ungreased angel food cake pan. Use a spatula to smooth the top very lightly. You want it nice and even for a beautiful rise!
9. Bake the Cake:
Place the pan in the oven and bake for about 35 to 40 minutes. The cake should be golden brown on top and spring back when you press it lightly in the center.
10. Cool the Cake:
Once out of the oven, flip the pan upside down onto a bottle or funnel. This step helps the cake cool without collapsing. Let it cool completely in this position. Patience is key here!
11. Release the Cake:
After it’s completely cooled, run a thin knife around the edges to gently loosen the cake from the pan. Carefully turn it out onto a plate to serve.
12. Add the Toppings:
Top your angel food cake with fluffy whipped cream, then add lime slices, lime zest, and a fresh strawberry for a lovely presentation. Your cake is now stunning and ready to impress!
13. Slice and Enjoy!
Slice up your Key Lime Angel Food Cake and enjoy the airy, zesty flavor! It’s perfect for hot summer days, barbecues, or any occasion where you want something light and refreshing.
This angel food cake is incredibly light, tangy, and perfect for any occasion. Enjoy every bite of this delightful creation!
Can I Use Regular Flour Instead of Cake Flour?
Yes, you can! To make a substitute for cake flour, use all-purpose flour and remove 2 tablespoons from each cup to yield a lighter texture. Just be aware that the cake might be slightly denser than when using cake flour.
How Do I Store Leftover Cake?
Store any leftover Key Lime Angel Food Cake in an airtight container at room temperature for up to 3 days. It can also be stored in the fridge for up to a week, but keep in mind that it may lose some moisture. For longer storage, wrap portions tightly and freeze for up to a month!
What’s the Best Way to Thaw Frozen Cake?
To thaw frozen cake, simply transfer it to the fridge overnight or leave it out at room temperature for a couple of hours before serving. Avoid microwaving as it can make the cake dry or rubbery.
Can I Make This Cake in Advance?
Absolutely! You can bake the cake a day in advance. Just cool it completely, store it properly, and top with whipped cream and garnish right before serving for the best freshness!