Lime Angel Food Cake

My mother has been having a rough year at school.  The children are freaking crazy.  I though want better way to sooth her nerves than with an angel food cake?  Growing up my mother always made them.  She usually farmed out all baking to me, with e exception of the angel food cake....out of a box.  Because she was so guarded over the whole thing, I thought they must be REALLY hard.  I decided to face my fears head on with a lime angel food cake from The Elements cookbook.  (Filed under New Yorkers in the Cornelius Cookbook Cataloging System.). It came out great!  Amazingly tender, and frankly not that hard to make.  I have an angel food cake pan, so it made it even easier.  The only hiccup is that it takes 10 egg whites.  I could not think of anything to do with the huge mass of yolks.  Then I remembered ice cream custard....after I poured them down the sink.  I made this cake with all of the bells and whistles, but next time I might omit the nuts and just do the glaze.

Lime Angel Food Cake with Lime Glaze

For the cake:

1 1/2 cups superfine sugar
1 cup cake flour
1/4 t salt
10 large egg whites at room temperature
2 teaspoons finely grated lime zest
1 t vanilla extract
1 t cream of garter

For the glaze:
1/2 cup granulated sugar
4 T fresh lime juice
1/2 c raw unsealed pistachios finely chopped
1/2 c confectioners' sugar
1 T tequila

Preheat the oven to 350

In a medium bowl sift 1/2 superfine sugar, four, salt, and repeat this process three times.

In the bowl of a standing mixer fitted with the wisk attachment, beat the egg whites, lime zest ans vanilla on medium speed until frothy.  Sprinkle the cream of tarter over the mixture and beat on medium high until soft peaks form.

Gradually add the remaining 1 cup of superfine sugar and beat until stiff peaks form.  Remove the bowl from the mixe and add 1/3 of flour ov egg whites.  Gently, and I mean gently, fold into th egg whites.  Add half of the four mixture, and fold, then the rest of the flour and again, fold it in gently.

Transfer to a 10 cup UNgreased tube pan.  Do nt use non stick.  It will take focus to not grease the pan out of habit.  Use an offset spatula t smooth the batter.

Bake for 35-38 minutes until a toothpick comes it clean and the top is golden brown.  Remove from oven and invert the pan while the cake cools.  I just invited th pan over a wire rack in front of an open window and it worked out fine.  When cool run a knife around the edges of the pan and pop the cake out.

For the Glaze:

In a small saucepan over medium heat stir the granulated sugar and three tablespoons of lime juice until the sugar dissolves.  Brush the lime syrup ver the cake and press the pistachios into the cake.

In a bowl whisk the confectioners' sugar, one tablespoon of lime juice and tequila until smooth.  Frankly I drank a little patron at this stage.  Drizzle the glaze over the cake in a zig zag pattn, easier after the afore mentioned shot of patron.  This cake was great the first and second days.