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Ingredients
- Cake
- 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
- 1 teaspoon cream of tartar
- Lime Syrup
- 1/2 cup sugar
- 3 tablespoons freshly squeezed lime juice
- 1/2 cup pistachios, chopped in food processor
- Lime Glaze
- 1/2 cup powdered sugar
- 1 tablespoon lime juice
Preparation
Step 1
Preheat oven to 350.
Sift flour, 1/2 cup superfine sugar, and salt into a bowl; repeat 3 times. Using an electric mixer, beat egg whites, lime zest, and vanilla on medium until frothy. Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup of sugar, 2 tablespoons at a time, beating until stiff peaks form.
Sprinkle 1/3 of the flour mixture over whites and gently fold in until incorporated. Fold in remaining flour in 2 additions until incorporated. Transfer to an ungreased 10-inch angel food cake pan, smooth top down.
Combine sugar and lime juice in a saucepan over medium heat until sugar dissolves. Brush syrup over cake and press pistachios onto cake.
Whisk together lime juice and sugar until smooth. Drizzle glaze over cake and let stand 10 minutes to set.