Baked Sunday Mornings: Lime Angel Food Cake with Lime Glaze

I wasn't going to make this week's Baked Sunday Mornings recipe -- Lime Angel Food Cake with Lime Glaze -- because I already made the cake a couple of years ago when I came across the recipe on epicurious (you can read my previous post about the angel food cake here). Instead, I decided to make a recipe from the Baked: New Frontiers in Baking, since there are quite a few from that cookbook that I haven't gotten to yet. But as it turns out, I was interested in a recipe that calls for 11 egg yolks (I'll post about it later) -- and all of the excess egg whites seemed to be a sign that I should make another angel food cake.

And why wouldn't I make another one? After all, I loved this cake the first time I made it, and I loved it again the second time around. I feel so bad for people who have had only supermarket angel food cake, because the homemade version bears little resemblance to the sticky, cloyingly sweet mass-produced kind. And this is a great homemade version -- wonderfully light, not too sweet, and vibrantly flavored.

It is a challenge to get the pistachios to stick to the sides, but the nuts add a lot to the cake in terms of both flavor and texture; the pairing of lime and pistachio is unusual and delicious. This cake is definitely worth making more than once.

Recipe: "Lime Angel Food Cake with Lime Glaze" from Baked Elements: Our 10 Favorite Ingredients, by Matt Lewis and Renato Poliafito. Recipe available here at Baked Sunday Mornings.

Previous Post: "Got Egg Whites?: Lime Angel Food Cake with Lime Glaze and Pistachios," February 25, 2012.