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Angel Cake with Lime Glaze

Name: Angel Cake with Lime Glaze
Prep time: 20 min
Cook time: 50 min
Yield: 8
Ingredients: Cake; 6 large eggs, at room temperature; 2½ cups self-raising flour; 1½ cups Chelsea Caster Sugar; Zest of 1 lime; 1 tsp vanilla extract; ¼ tsp salt; Lime Glaze; 1 tbsp egg white; ¼ cup lime juice; 1¾ cups Chelsea Icing Sugar; Zest of 1 lime, to garnish

Preparation

20 mins

Bake

50 mins

Difficulty

Moderate

Servings

I have fond memories of baking with my mum and grandmother growing up and always being first in line to lick the bowl #bakingnation

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Ingredients
Method

Ingredients

Cake

6 large eggs, at room temperature
2½ cups self-raising flour
1½ cups Chelsea Caster Sugar
Zest of 1 lime
1 tsp vanilla extract
¼ tsp salt

Lime Glaze

1 tbsp egg white
¼ cup lime juice
1¾ cups Chelsea Icing Sugar
Zest of 1 lime, to garnish

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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Method

Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm round cake tin. Make certain to line the sides,

Sift the flour twice into a bowl. Set aside.

Separate the eggs and place the whites into a very clean mixing bowl. Beat the whites until peaks form. Slowly add the Chelsea Caster Sugar, a tablespoon at a time whilst still beating. Continue beating until the sugar has dissolved and the whites are stiff.

Add the egg yolks one at a time then continue to add the vanilla and zest. Remove the beaters and using a metal spoon, gently fold the flour into the egg mix.

Pour mixture into the prepared cake tin and bake for 40-50 minutes or until lightly browned and cake bounces back when lightly pressed. Let the cake cool slightly, then remove from the tin and place on a cooling rack.

To make the glaze, place all of the ingredients, except the zest, into a small bowl and mix well. When the cake has completely cooled, drizzle on the icing and then garnish with the fresh lime zest.