Ingredients Jump to Instructions ↓

  1. 2 1/4 cups 140g / 4.9oz Cake flour

  2. 1 1/4 cups 247g / 8.7oz Sugar

  3. 1 tablespoon 15ml Baking powder

  4. 1 teaspoon 5ml Salt

  5. 6 teaspoons 30ml Egg yolks (large)

  6. 1/2 cup 118ml Vegetable oil

  7. 1/3 cup 78ml Fresh lime juice

  8. 1/3 cup 78ml Triple sec

  9. 2 teaspoons 10ml Grated lime peel

  10. 8 teaspoons 40ml Egg whites (large)

  11. 1/2 teaspoon 2 1/2ml Cream of tartar Glaze

  12. 2 cups 396g / 13oz Powdered sugar

  13. 2 tablespoons 30ml Fresh lime juice

  14. 2 tablespoons 30ml Tequila

  15. 4 teaspoons 20ml Triple sec

  16. 1 1/2 teaspoons 7 1/2ml Grated lime peel Strawberry Compote With Tequila And Lime - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For Cake: Preheat oven to 325 degrees. Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend. Add to dry ingredients; beat just until smooth. Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top. Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan. Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter. For Glaze: Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Serve cake with Strawberry Compote With Tequila And Lime. This recipe yields 10 to 12 servings.


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