Pittsburghers — don’t forget the National Food Blogger’s Bake Sale this Saturday from 10–2pm! If you want to help, email [email protected].
Mother Lovett made an outstanding angel food cake.
Until recently I had never attempted one myself. I assumed it would be easy, but it turned out to be more demanding than I expected.
Mother Lovett warned that it takes patience and care to get right. I suspected she was being particular — the same person who carefully arranged items in the linen closet — but she was correct.
This light-as-air cake tested my patience: egg separation, delicate folding of flour, and the constant worry that I might overwork the batter.
Despite the effort, the result was absolutely worth it.
I’m not generally a fan of plain angel food cake, but paired with bright lime and crunchy pistachios it became irresistible.
The inspiration came from a Bon Appétit recipe: lime-scented angel food cake with lime glaze and pistachios. The combination of sweet, tart lime and salty pistachios elevates the simple cake into a refreshing, summery dessert.
Even without pistachios the cake is light and fragrant from lime zest. Adding chopped pistachios with a pinch of sea salt creates a perfect balance alongside a sugary lime syrup and a thin lime glaze.
Lime Angel Food Cake with Pistachios and Lime Glaze
adapted from Bon Appétit
1 cup cake flour
1 1/2 cups superfine sugar
1/4 teaspoon salt
10 large egg whites, room temperature
2 teaspoons lime zest
1 teaspoon vanilla extract
1 teaspoon cream of tartar
Preheat the oven to 350°F (175°C). Sift the flour, 1/2 cup of the superfine sugar, and the salt together; repeat the sifting process three times to ensure the mixture is light and lump-free.
In a clean bowl, beat the egg whites with lime zest and vanilla on medium speed until frothy. Add the cream of tartar and increase the mixer speed to high, beating to soft peaks. Gradually add the remaining 1 cup of sugar, a couple of tablespoons at a time, until stiff peaks form.
Gently fold one-third of the flour mixture into the egg whites until just incorporated; repeat with the remaining flour in two additions, folding carefully to preserve the airiness. Transfer the batter to an ungreased 10-inch angel food cake pan and smooth the top.
Bake until the cake is pale golden and a tester inserted in the center comes out clean, about 38–40 minutes. Immediately invert the pan to cool completely. Once cool, run a knife around the edges and release the cake from the pan. Place it on a rack over wax paper.
Lime Syrup
1/2 cup sugar
3 tablespoons freshly squeezed lime juice
1/2 cup pistachios, chopped
Combine the sugar and lime juice in a small saucepan over medium heat just until the sugar dissolves. Brush the syrup over the cooled cake, then press the chopped pistachios into the sides and top so they adhere.
Lime Glaze
1/2 cup powdered sugar
1 tablespoon lime juice
Whisk the powdered sugar and lime juice until smooth. Drizzle the glaze over the cake and let it set for about 10 minutes before serving.
I wrapped the cake in plastic wrap and foil and left it on the counter, just as Mother Lovett used to. Unlike her, I don’t plan to freeze it for a year — it won’t last that long.