Did you know I love to cook and entertain? I really, really do. Even if there is no one around, I’ll plate food as if I was on a cooking show. If it’s just our family, I see nothing odd about making a three course meal complete with dessert. I know for some, okay most, this is weird, but to me, it’s fun and relaxing. So, the fact that I woke up on a Sunday morning to make this cake for no particular reason other than wanting to, should not be surprising for anyone who knows, or is just getting to know, me.
When I was planning our weekend meals, which are usually a little more involved than those on weekdays since I have more time, I thought Sunday would be a good day for a nice summer meal of Spiced Chicken Bites, Corn on the Cob, Watermelon, and this cake from Bon Appétit’s April 2010 issue. Turns out that, when I’m right, I am right on. Although it was a little time consuming, this cake was delicious, and the perfect complement to a hot day and a spicy lunch. The cake itself is not overly sweet, with a slight tang from the lime zest. Then you get an extra zingy sweetness from the lime simple syrup and glaze, and finally a crunch from the pistachios. Perfection.
- 1 cup Cake Flour
- 1 ½ cups Superfine Sugar, divided
- ¼ tsp Salt
- 10 large Egg Whites, room temperature
- 2 tsp Lime Zest
- 1 tsp Vanilla Extract
- 1 tsp Cream of Tartar
Lime Syrup & Glaze:
- ½ cup Sugar
- 4 Tbsp Fresh Lime Juice, divided
- ½ cup Unsalted Raw Pistachios (about 2 ounces), finely chopped in processor or with a rolling pin and some muscles
- ½ cup Powdered Sugar
- 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.
- 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.
- 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.
Lime Syrup & 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.
- 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.
- Transfer cake to platter; cut into wedges and serve.
Servings – 12
WW Points – 5 pts per slice