Grilled Honey Lime Angel Food Cake
(1 1/4 cups)
cream of tartar
fresh lime juice
Oil for the grill
Preheat oven to 375 F.
Sift the flour and powdered sugar together and set aside.
In a small bowl, combine the granulated sugar and lime zest, rubbing the sugar and zest to release the oils.
In a very clean mixing bowl, combine the egg whites and cream of tartar.
Beat the egg whites on medium speed until they become foamy.
Continue mixing and add 2 tbsp of the lime/granulated sugar mixture at a time, letting the sugar dissolve between each addition.
With the last addition of sugar, add in the lime juice, honey and salt.
Turn the mixer to med/hi and mix until the egg whites become shiny and hold up in stiff peaks when tested with a spoon.
Scrape the sides of the bowl down and add the flour and powdered sugar mixture 1/4 C at a time, gently folding with a spatula.
After all is incorporated, spoon the mixture into an ungreased 10 x 4 inch angel food cake pan.
Take a metal spatula and slice into the mixture to settle.
Smooth the top evenly and make peaks with the spatula.
Bake for 30 to 35 minutes or until the top cracks and is golden brown. To test the center doneness, gently press into the cake. If it springs back, it's done.
Remove the cake from the oven and place upside down onto a heat proof bottle to keep it from shrinking.
Once the cake has cooled completely, slide a knife around the outside to release the cake.
Slice into serving sizes.
Preheat a grill to med/hi heat.
Use a dampened paper towel to rub some oil on the grates.
Place the slices of cake on the grill grates and toast on both sides, leaving grill marks.
Serve with fresh berries of your choice and a drizzle of honey, if desired.
Recipe by: Connie Murray@Happybellyfoodie.com