This post is going to be short and sweet because it’s difficult to type right now.
The reason? My wrist is hurtin’ big time.
The particulars aren’t important here……but I suspect, based on the amount of poking and needle stabbing the doctor did today, that by tomorrow morning, my wrist will continue to turn every shade of the rainbow.
Lime Angel Food Cake – adapted from Williams Sonoma
- 1 cup cake flour
- 1 cup powdered sugar
- 1 1/2 cups egg whites
- 2 tbs. fresh lime juice
- 1 tsp. finely grated lime zest
- 1 tsp. vanilla extract
- 1 tsp. cream of tartar
- 1 cup granulated sugar
Sift together the flour and powdered sugar three times; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, lime juice, lime zest, cream of tartar and vanilla on medium high speed until soft peaks form. Still beating, gradually add the granulated sugar and continue beating until stiff glossy peaks form.
Sift one-fourth of the flour mixture over the egg whites and, using a rubber spatula, gently fold it into the whites using deep strokes. Add the remaining flour mixture in three equal additions, sifting and folding each time.
Scoop the batter into a tube pan and gently smooth the top. Bake until the cake is golden and springs back when touched, about 40-45 minutes. Remove from the oven and invert the pan onto its feet or the neck of a wine bottle. Let cool completely.