Lime Angel Food Cake

Name: Lime Angel Food Cake
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Global
Ingredients: 227 grams prepared angel food cake; 118 milliliters cold butter, cubed; 237 milliliters flaked coconut, toasted; 2 egg yolks; 2 eggs; 237 milliliters heavy whipping cream; 6 Tbsps lime juice; 2 teaspoons grated lime peel; 118 milliliters sugar, divided; 1 teaspoons vanilla extract

Lime Angel Food Cake is a gluten free dessert. This recipe makes 12 servings with 263 calories, 3g of protein, and 19g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 35 minutes. If you have eggs, lime peel, egg yolks, and a few other ingredients on hand, you can make it.

Instructions

In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, lime juice and peel. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool.

Ingredients you will need

Lime Juice

Butter

Sugar

Water

Egg Yolk

Egg

Equipment you will use

Double Boiler

Whisk

In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture.

Ingredients you will need

Vanilla

Cream

Sugar

Lime

Equipment you will use

Bowl

Split cake horizontally into three layers.

Place bottom layer on a serving plate.

Spread with 2/3 cup lime mixture. Repeat.

Ingredients you will need

Spread

Lime

Place top layer on cake. Frost top and sides with remaining lime mixture.

Ingredients you will need

Lime

Sprinkle with coconut. Refrigerate for at least 30 minutes before slicing.

Ingredients you will need

Coconut

Equipment

Double Boiler

Whisk

Bowl

Ingredients

Servings:

227grams

prepared angel food cake 118milliliters

cold butter, cubed 237milliliters

flaked coconut, toasted 2

egg yolks 2

eggs 237milliliters

heavy whipping cream 6Tbsps

lime juice 2teaspoons

grated lime peel 118milliliters

sugar, divided 1teaspoons

vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.