Angel Food Mini Cakes with Lime Cream and Berries Recipe
Angel Food Mini Cakes with Lime Cream and Berries
These light and airy angel food cupcakes are topped with a dollop of homemade lime curd and sprinkle of fresh berries, for a dessert that’ll impress with every bite.
Serves: 15Prep: 2 hours 25 minutesCook: 30 minutesTotal: 2 hours 55 minutesDifficulty: Easy
Serves: 15
Ingredients
- 1⁄2 cup cake flour
- 1⁄4 teaspoon salt
- 5 large eggs, whites and yolks separated
- 1⁄2 teaspoon cream of tartar
- 3⁄4 cup + ⅔ cup sugar, divided
- 1 teaspoon vanilla
- 2 teaspoons lime zest
- 1⁄2 cup lime juice
- 6 tablespoons cold butter, cut into 6 pieces
- 1⁄2 cup heavy cream
- 1 1⁄2 cups assorted berries such as raspberries, blueberries and blackberries
Directions
- Preheat oven to 325°F. Line 15 muffin cups with paper liners; set aside.
- In small bowl, whisk together cake flour and salt. Set aside.
- In large mixing bowl or bowl of stand mixer, combine 5 egg whites and cream of tartar. With hand mixer or using whisk attachment of stand mixer, beat on medium speed until foamy. Increase speed to medium-high; slowly add ⅔ cup sugar until soft peaks form. Stir in vanilla.
- In 2 additions, sift flour into egg whites, folding gently to combine.
- Fill prepared muffin cups with about ¼ cup cake batter.
- Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan for 10 minutes; transfer to wire rack to cool completely.
- Meanwhile, in 1-quart saucepan over medium heat, combine lime zest, lime juice and remaining ¾ cup sugar, stirring occasionally, until mixture comes to boil.
- In heat-safe bowl, whisk together remaining 5 egg yolks. Add a few tablespoons hot juice mixture to egg yolks, stirring constantly. Continue slowly adding juice mixture to eggs, stirring constantly, until about half the juice has been added.
- Add egg mixture back to saucepan with remaining juice. Cook over medium heat, stirring constantly, until mixture reaches at least 170° F and is thick enough to coat the back of a spoon.
- Remove from heat. Whisk in butter. Refrigerate to cool completely.
- Beat heavy cream until soft peaks form. Fold in lime curd to combine.
- To serve, remove cakes from liners, top with generous dollop of lime curd cream; sprinkle with fresh berries.
- Refrigerate leftovers.
Serves: 15
Ingredients
- 1⁄2 cup cake flour
- 1⁄4 teaspoon salt
- 5 large eggs, whites and yolks separated
- 1⁄2 teaspoon cream of tartar
- 3⁄4 cup + ⅔ cup sugar, divided
- 1 teaspoon vanilla
- 2 teaspoons lime zest
- 1⁄2 cup lime juice
- 6 tablespoons cold butter, cut into 6 pieces
- 1⁄2 cup heavy cream
- 1 1⁄2 cups assorted berries such as raspberries, blueberries and blackberries
Directions
- Preheat oven to 325°F. Line 15 muffin cups with paper liners; set aside.
- In small bowl, whisk together cake flour and salt. Set aside.
- In large mixing bowl or bowl of stand mixer, combine 5 egg whites and cream of tartar. With hand mixer or using whisk attachment of stand mixer, beat on medium speed until foamy. Increase speed to medium-high; slowly add ⅔ cup sugar until soft peaks form. Stir in vanilla.
- In 2 additions, sift flour into egg whites, folding gently to combine.
- Fill prepared muffin cups with about ¼ cup cake batter.
- Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan for 10 minutes; transfer to wire rack to cool completely.
- Meanwhile, in 1-quart saucepan over medium heat, combine lime zest, lime juice and remaining ¾ cup sugar, stirring occasionally, until mixture comes to boil.
- In heat-safe bowl, whisk together remaining 5 egg yolks. Add a few tablespoons hot juice mixture to egg yolks, stirring constantly. Continue slowly adding juice mixture to eggs, stirring constantly, until about half the juice has been added.
- Add egg mixture back to saucepan with remaining juice. Cook over medium heat, stirring constantly, until mixture reaches at least 170° F and is thick enough to coat the back of a spoon.
- Remove from heat. Whisk in butter. Refrigerate to cool completely.
- Beat heavy cream until soft peaks form. Fold in lime curd to combine.
- To serve, remove cakes from liners, top with generous dollop of lime curd cream; sprinkle with fresh berries.
- Refrigerate leftovers.
| Amount per serving | |
|---|---|
| Sodium | 55mg |
| Total Fat | 8g |
| Saturated Fat | 4.5g |
| Protein | 2g |
| Cholesterol | 25mg |
| Total Carbohydrate | 16g |
| Dietary Fiber | 0.5g |
| Sugars | 11g |
| Calories | 140 |