Recipe for cooking lime angel food cake

Desserts to Go with Coffee and Tea :: Sponge Cake

Lime Angel Food Cake

2 eggs
2 egg yolks
1/2 c. plus 3 Tbsp. sugar, divided
6 Tbsp. lime juice
2 tsp. grated lime peel
12 c. cold butter or butter replacement, cubed
1 c. whipping cream
1/2 tsp. vanilla extract or flavoring
1 (10-in.) prepared angel food cake
1 c. flaked coconut, toasted

In the top of a double boiler, beat eggs and yolks. Stir in 1/2 c. of the sugar, lime juice and peel. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160 degrees F. Strain; refrigerate until completely cool.

In a mixing bowl, beat whipping cream and vanilla extract or flavoring until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture.

Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 c. lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle top and sides of cake with coconut. Refrigerate for at least 30 mins. before slicing.

Makes approximately 12 servings.