Margarita Angel Cake

posted by Terrytx 06-09-103 6:47 AM

Margarita Angel Cake
Recipe By : Cooking Light, April 2003, pg. 228
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 cup sifted cake flour
1 1/2 cups sugar -- divided
12 large egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons grated lime rind
2 teaspoons vanilla extract
1 1/2 teaspoons fresh lime juice

Glaze:
3 tablespoons sugar
3 tablespoons fresh lime juice
3 tablespoons tequila
3 tablespoons Triple Sec
3 tablespoons water


Preheat oven to 325 degrees

To prepare cake: lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in rind, vanilla, and 1 1/2 teaspoons juice. Sift 1/4 cup flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break aif pockets by cutting through batter with a knife. Bake at 325 degrees for 50 minutes, or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a plate.

To prepare glaze, combine 3 tablespoons sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until sugar dissolves, stirring occasionally. Pierce entire surface of cake liberally with a skewer; drizzle glaze over cake. Let stand 10 minutes.

Yield: 12 servings.
181 cal, 0.1g fat, 4.2g pro, 37.1g carb, 0.3g fiber, 0mg chol, 0.6mg iron, 154mg sod, 5mg calc.

Source: Cooking Light-4/03

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