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Lime Angel Food Cake

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I’m sorry to say that this cake didn’t blow my skirt up.  You know what I mean?

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It’s a shame, because I really want to love everything from Baked Elements.

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It started off okay:  you put the lime in the coconut — I mean, you put the lime in the egg whites.  Then there’s a lot of whipping going on.  I kind of wish the recipe would have seen fit to give a time estimate.  Getting to the stiff-peaks stage took a lot longer than I would have thought.  It has been about ten years since I made an angel food cake, so my memory was a little clouded.

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Speaking of guidance, here’s a direct quote:  Immediately invert the pan onto a work surface if the pan has feet, or place the center of the tube pan onto the neck of a bottle or metal funnel, and cool the cake completely.

I’m not sure what a pan with feet looks like, but I’m almost positive mine doesn’t have them.  I’m also not sure why you can’t just cool it on a wire rack like every other cake in the world.

End result:  if you choose Option B, be careful.  Don’t touch it while it’s hot or it could break all over your counter.  Maybe the trick is not to use an empty bottle.

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I really did want to love it.  There’s tequila in the glaze for crying out loud.

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Eat Well and Savor.

 

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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