Angel Food Cake with Lime and Fresh Mango Sauce

For my brother's birthday cake, I wanted to make something fresh and light, since it was just the beginning of spring. We also had a busy day planned, so I had to choose a recipe that could be made in a few hours, without lots of different steps or fillings/frostings.

My brother loves mangoes and limes, and I had tons of egg whites in the freezer, so I decided to make an Angel Food Cake. I decided to flavor it with lime zest and then use the fresh mango sauce from Ellie Krieger's new book as the topping. I figured the lime and mango go well with ginger, so the cake and sauce would compliment the ginger ice cream.


Everyone loved the cake and the mango sauce. I thought the mango sauce overpowered the delicate cake a little bit and preferred the flavor of the cake plain, the next day. I doubled the mango sauce because I knew my brother would probably want to eat it plain. I decreased the amount of sugar in the sauce too, because our mangoes were really flavorful and sweet. I used some of the leftover sauce in a really fun muffin, but that will come later.

I don't know if you have ever made an angel food cake from scratch, but they are so delicious. One from a box mix or from the store just can't compare. I am definitely hooked.



Fresh Mango Sauce adapted from So Easy by Ellie Krieger
2 medium ripe mangoes, peeled, pitted and cut into chunks
2 Tbls fresh lime juice
1 Tbls sugar

In a blender or food processor, process half the mangoes with the lime juice and sugar. Dice the rest of the mangoes.
Serve with angel food cake.

Recipe for Classic Angel Food Cake
* I used the orange variation listed down below the recipe but change it to lime by added the zest of 2 limes to the batter

The Barefoot Contessa's Black and White Angel Food Cake

Do you remember when I said I had 15 egg whites in the freezer?
Well, I don't anymore and these pictures are the proof.

I have been wanting to make a angel food cake for awhile now, but haven't ever been able to accumulate enough egg whites-whose yolks were being used, to make a full-sized one.

Thanks to the lime curd, multiple ice creams and so on, I finally had enough egg whites and a reason to make the cake.

I was providing the desserts for a church gathering( I ended up making 7 desserts) and most of the treats I made were smaller, individual sized items, but I really thought this was a great time to make the angel food cake.
I don't really ever watch tv, but somehow I happened upon the food network and an episode of the Barefoot Contessa was playing. She was making this angel food cake. She made it look so easy and also said something about how angel food cake needs a little sprucing up and after watching her grate the semi-sweet chocolate and add it to the batter- I completely believed her.
Plain old angel food cake was not going to do.
I needed to make her cake with the tiny shreds of semi-sweet chocolate in the batter and the decadent ganache on top.
I didn't really have time to get a great photo of this, but it turned out absolutely perfect. I was kinda scared because the day I made this it was raining cats and dogs and I was paranoid that somehow that was going to make my cake deflate or ruin the texture, but it was perfect.
I also like that she has you measure out the amount of egg whites, instead of using an exact number.
This recipe was easy and so delicious. I thought the ganache on top was the perfect way to finish it off.
So, if you have 11 or 12 egg whites in the fridge or freezer, here is a way to put them to good use.
I actually can't wait until I have that many to use again, because this cake is delicious!


Recipe for Black and White Angel Food Cake

Video of The Barefoot Contessa making Black and White Angel Food Cake

One Year Ago-Brown Sugar- Pecan Shortbread

Lemon Angel Food Cupcakes

A couple of weeks ago a saw these Lemon Angel Food Cupcakes on Maria's blog, Two Peas and Their Pod. You should go and check out her post, the pictures are beautiful! I just happened to have 5 egg whites in the fridge (again) and it was the first day that was actually warm, the kids were playing outside with friends and I thought this would be the perfect afternoon treat.
The recipe came together really quickly and I was reminded how much I really like angel food cake. I haven't had it for awhile and I decided that I am going to try out some other angel food cake recipes, but it will probably have to wait until our cross country move that is happening next weekend.
The kids loved these- of course! They are light, airy, lemony and delicious.
The lemon drizzle was the perfect way to top them off, although they would have been delicious plain too. Maria used her leftovers for a beautiful trifle, which I would have loved to do too, but we didn't have any leftover!


I also had to include the link for this delicious recipe I made a couple of days ago- I didn't take any pictures (lazy, I know), but I wished I had because it was really good.
Spice-Baked Sea Bass and Red Lentils


Lemon Angel Food Cupcakes from Two Peas and Their Pod, who saw the recipe on Culinary Adventures of a New Wife, originally on Baking Bites
3/4 cup superfine sugar, divided
1/2 cup sifted cake flour
5 large egg whites, room temperature
1/2 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla extract
zest of one lemon

1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
2. In a small bowl, sift together cake flour and 1/4 cup superfine sugar.
3. In a large bowl, beat room-temperature egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining 1/2 cup of superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks. Add in the vanilla and lemon zest.
4. Fold in flour mixture, adding it in two or three additions.
5. Divide evenly into prepared muffin tins. Fill them pretty full.
6. Bake for 16-18 minutes, until golden brown. The tops will spring back when lightly touched.
7. Cool on a wire rack.
Lemon Icing Drizzle
Confectioner's Sugar
Fresh lemon juice
Combine confectioners sugar with lemon juice. Whisk until smooth. Drizzle on top of cooled cupcakes.
Makes 12 cupcakes.

Coming Tomorrow- Buttermilk Donuts