24 Jul Lime Angel Food Cake Recipe
2 large eggs
2 large egg yolks
1/2 cup plus 3 tablespoons sugar, divided
6 tablespoons lime juice
2 teaspoons grated lime peel
1/2 cup cold butter, cubed
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 prepared angel food cake (8 to 10 ounces)
1 cup sweetened shredded coconut, toasted
How to make it
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.
In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture.
Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle with coconut. Refrigerate for at least 30 minutes before slicing.
Yield: 12 servings.