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LIME ANGEL FOOD CAKE WITH LIME GLAZE
Yield: One 10-inch tube cake
For the Lime Angel Food Cake
1 1/2 cups superfine sugar, divided
1 cup cake flour
1/4 teaspoon salt
10 large egg whites, at room temperature
2 teaspoons finely grated lime zest (about ½ lime)
1 teaspoon pure vanilla extract
1 teaspoon cream of tartar
For the Lime Glaze
1/2 cup granulated sugar
4 tablespoons fresh lime juice, divided (about 1 lime)
1/2 cup unsalted raw pistachios, finely chopped
1/2 cup confectioners’ sugar
1 tablespoon tequila (optional, but delicious)
Make the Lime Angel Food Cake
Preheat the oven to 350 degrees F and position rack in the center.
In a medium bowl, sift together 1/2 cup of the superfine sugar, the flour, and the salt. Repeat the sifting process two more times.
In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites, lime zest, and vanilla on medium speed until frothy (do not let the greenish hue of the batter scare you, it will return to normal after the remaining ingredients are added). Sprinkle the cream of tartar over the mixture and beat on medium-high until soft peaks form.
Gradually (in a stream or a few tablespoons at a time) add the remaining 1 cup of superfine sugar and beat just until stiff peaks form. Remove the bowl from the mixer and sprinkle one-third of the flour mixture over the egg whites. Gently—really gently—fold in the flour. Add half of the remaining flour and fold in gently. Add the remaining flour and fold in until just incorporated.
Transfer the batter to an ungreased 10-inch-diameter-by-4-inch-tall tube pan with removable bottom (do not use a nonstick pan). Use an offset spatula to smooth the top of the batter.
Bake the cake for 35 to 38 minutes, rotating the pan halfway through the baking time, until it is pale golden in color and a toothpick or skewer inserted near the center of the cake comes out clean. Immediately invert the pan onto a work surface if the pan has feet, or place the center of the tube pan onto the neck of a bottle or metal funnel, and cool the cake completely.
Using a long, thin knife, cut around the sides of the cake and the center tube to loosen. Lift out the center tube with the cake still attached; run the knife between the cake and the bottom of the pan to loosen. Remove the cake from the center tube and place rounded side up onto a wire rack. Set the rack with cake onto a rimmed baking sheet.
Make the Lime Glaze
In a small saucepan over medium heat, stir together the granulated sugar and 3 tablespoons of the lime juice until the sugar dissolves. Brush the lime syrup over the top and sides of the cake and immediately press the finely chopped pistachios over the syrup so they adhere.
In a small bowl, whisk together the confectioners’ sugar, the remaining tablespoon of lime juice, and the tequila until smooth. Drizzle the glaze over the top of the cake in a zigzag pattern. Let the glaze set, about 10 minutes, before serving.
The cake can be stored at room temperature, tightly covered, for up to 3 days, though angel food cake is generally best served within 48 hours.