Lime Angel Food Cake with Lime Glaze and Pistachios

Lime Angel Food Cake with Lime Glaze and Pistachios (Adapted from Bon Appétit)

For the cake

1 cup cake flour
1 1/2 cups superfine sugar, divided
1/4 teaspoon salt
10 large egg whites (about 310 grams), at room temperature
2 teaspoons fresh grated lime zest
1 teaspoon vanilla
1 teaspoon cream of tartar

For the syrup

1/2 cup granulated sugar
3 tablespoons fresh lime juice
1/2 cup unsalted raw pistachios and pinch sea salt, finely chopped in a food processor

For the glaze

1/2 cup confectioners' sugar
1 tablespoon fresh lime juice

To prepare the cake

Preheat oven to 350 degrees.

Into a medium bowl, sift together flour, 1/2 cup superfine sugar and salt. Repeat sifting three times.

In a large mixing bowl, using the whisk attachment on a mixer, beat together egg whites, lime zest and vanilla until frothy. Add cream of tartar and beat on high until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, mixing until stiff peaks form.

Scoop about 1/3 of the dry ingredients into the bowl with the beaten whites and gently fold the two together by hand until combined. Repeat two more times, mixing just until the dry ingredients disappear.

Place the batter into an ungreased 10" angel food cake pan with removable bottom. Use a knife to cut through just the batter to break any large air bubbles, then use a spatula to smooth the top. Place pan into the oven and bake until the top springs back when lightly pressed or a wooden skewer placed near center comes out clean, about 36 to 40 minutes. Remove from the oven and immediately invert pan to cool completely. If your pan doesn't have feet around the edge to allow for airflow, invert the tube of the pan onto the neck of bottle.

Use a long, thin knife or metal spatula to gently loosen the cake from the sides and bottom. Invert the cake onto a rack, then turn the cake over with the rounded side up. Place rack onto a rimmed baking sheet.

To prepare the lime syrup

In a small saucepan, stir together sugar and lime juice. Place pan over medium heat and cook, stirring, until the sugar has dissolved. Remove from the heat and brush syrup all over the top and sides of the cake. Immediately press pistachios onto the top and sides of the cake.

To prepare the glaze

In a small bowl, stir together confectioners' sugar and lime juice until smooth. Drizzle mixture over the top of the cake - set aside and allow the glaze to set before serving, about 10 to 15 minutes.

Makes about 10 to 12 servings.

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