Lime Angel Food Cake with Lime Glaze and Pistachios

Ingredients

• 1 cup cake flour 
• 1 teaspoon cream of tartar 
• 10 large egg whites room temperature
• 4 tablespoons juice of lime fresh divided
• 2 teaspoons lime zest finely grated
• 0.5 cup powdered sugar 
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 1.5 cups caster sugar divided
• 2 ounces pistachios raw unsalted finely chopped
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• hand mixer
• funnel

Directions

1. Position rack in center of oven andpreheat to 350°F. Sift flour, 1/2 cup superfinesugar, and salt into medium bowl; repeatsifting 3 times. Using electric mixer, beat eggwhites, lime peel, and vanilla on mediumspeed in large bowl until frothy (mixture mayturn neon green but color will change whenremaining ingredients are added).
2. Add creamof tartar; increase speed to high and beat untilsoft peaks form. Gradually add remaining 1cup sugar, 2 tablespoons at a time, beatinguntil stiff peaks form.
3. Sprinkle 1/3 of flourmixture over whites and gently fold in untilincorporated. Fold in remaining flour mixturein 2 more additions just until incorporated.
4. Transfer to ungreased 10-inch angel food cakepan with 4-inch-high sides and removablebottom (do not use nonstick pan); smooth top.
5. Bake cake until pale golden and testerinserted near center comes out clean, about38 minutes. Immediately invert cake ontowork surface if pan has feet, or invert centertube of pan onto neck of bottle or metalfunnel and cool cake completely.
6. Using long thin knife, cut around cakesides and center tube to loosen. Lift outcenter tube with cake still attached; runknife between cake and bottom of pan toloosen. Invert cake onto rack, then turn cakeover, rounded side up. Set rack with cakeatop rimmed baking sheet.
7. Combinesugar and 3 tablespoons lime juice in smallsaucepan; stir over medium heat until sugardissolves.
8. Brush syrup all over top and sidesof cake. Immediately press pistachios ontotop and sides of cake, pressing to adhere.
9. Stir powdered sugar with remaining1 tablespoon lime juice in small bowl untilsmooth.
10. Drizzle glaze over top of cake.
11. Letstand until glaze sets, about 10 minutes.DO AHEAD: Cake can be made up to 1 dayahead. Cover with cake dome and storeat room temperature.
12. Transfer cake to platter; cut intowedges and serve.
13. Be sure not to use anonstick pan or to grease or butter thecake pan for this cake. Because this cake iscooled upside down, you want it to stick tothe sides a bit. If your angel food cake pandoesn’t have feet, have a metal funnel or abottle with a slim neck nearby. You'll invertthe tube of the pan onto the funnel or bottleas soon as the cake comes out of the oven.
14. Per serving: 197.2 calories,
15. 5 % calories from fat, 2.5 g fat,
16. 3 g saturated fat,
17. mg cholesterol,
18. 5 g carbohydrates,
19. 8 g total sugars,
20. 7 g net carbohydrates,
21. Bon Appétit