Cool lime angel cake from Great Cakes: Over 250 Recipes to Bake, Share, and Enjoy by Carole Walter

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Whipped cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on July 09, 2021

    As the recipe headnote says, a wonderful summertime cake - angel food cake filled with tangy, creamy, chilled lime mousse that's very similar to chiffon pie filling. It had multiple components, however, so making it dirtied multiple dishes. Making the cake the night before making the mousse worked well to break things up. Take care with the milk-gelatin mixture - it boils over fast (ask me how I know!). Recipe calls for cooking egg yolk mixture to "almost boiling" - 185F worked well. Recipe calls for raw egg whites in the mousse - I used home-pasteurized egg whites which took a while to whip up but eventually formed a stable meringue. There was lots of leftover mousse that wouldn't fit inside the cake - maybe half? Fortunately it was really delicious, so it was great on its own or spooned over the extra cake chunks from hollowing out the cake. It was also nice frozen - kind of like ice cream. Once chilled, cake sliced impressively cleanly given that squishy mousse filling.

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