Tasty Touch: Angel Food Cake w/Lime glaze & Raspberry whipped cream

The weather is slowly getting cold here in the North east and we had our first snow as well for the season.I was not ready when we had the snow fall over the weekend especially because of our trip to Florida, which was very warm.My daughter, however, enjoyed the snow and tried to make a snowman.After so much activity, it is nice to be back home and eat Dal and rice.We are still in the process of unpacking, with laundry piled up high.Overall, at the moment, my house in an embarrassment.

Before our trip, we had a party at our house, a potluck party and when everyone got main courses and sides, I made this Angel Food cake.At first, I was skeptical to serve the cake with Raspberry whipped cream.If it did not go well with the cake, I was ready to eat it all by myself.My love for Raspberry creams started when I made the filling for Macarons.Since Angel food cake is a very light cake, I combined Raspberry Jam with Light whipped cream.It was perfect but for those of you who don't have much fascination for fruit fillings and toppings, you can eat as is or with a dollop of whipped cream.

Adapted from Emeril's

1 cup Cake flour
1 1/4 cups granulated sugar
1 1/2 cups egg whites,about 12 eggs
1 tsp Cream of Tartar
2 tsp Lime juice (The recipe calls for lemon but I used limes)
2 tsps + 2 1/2 tbsps Lime juice
1 tsp cold water
1 1/2 tsps Vanilla extract
1/4 tsp almond extract
1 1/4 cups confectioners' sugar,sifted
1 tsp grated lemon zest
Pinch of salt

Procedure

Preheat the oven to 350F
Do not grease the pan
Using 2 parchment papers, (about 8X12 in size), sift the cake flour and 1/4 cup sugar 4 times, going back and forth between the papers
Sift 1 cup of granulated sugar on another paper
Beat the egg whites in a DRY bowl (absolutely no moisture) until foamy
Add the salt, cream of tartar, 2 tsps lime juice juice, water, vanilla and almond extracts.
Increase the speed to medium-high and beat until the whites are nearly stiff.
Lower the speed to medium-low and beat in the sifted sugar, 2 tablespoons at a time, until the mixture forms stiff peaks yet is not dry.(Follow the instructions of adding 2 tbsps at a time. Learned the hard way)
Sift 1/4 of the flour mixture on top of the beaten egg whites. Using a large rubber spatula, gently fold together. Repeat this 3 more times with the remaining flour mixture, each time folding very gently together.
Pour the batter into a 10 inch tube pan and run a knife in the batter to take out any air bubbles
Bake the cake until the top is lightly golden and the cake springs back when touched lightly, about 45 to 50 minutes.
Invert the pan and let it cool for an hour or so.
Run a knife around the inner and outer edges of the cake pan to loosen it from the sides.
Combine confectioners' sugar, lime juice, and zest and stir until smooth. (The glaze should be thick enough to cling to the sides of the cake yet still fluid)Adjust it as needed. If the glaze is too thin, add a bit more confectioners' sugar. If too thick, add more citrus juice. Spread the glaze over the top of the cake, allowing some to drip down the sides. Let the glaze set before serving the cake.

Raspberry Cream

4 oz of light whipped topping (You can find that in the freezer section)
4 oz of Seedless Raspberry Jam
2 tbsps of powdered sugar

Combine them together and refrigerate it until you are ready to use.
Based on you sweet you like, you can skip the sugar or add more sugar.