Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite. Ingredients cake 1 cup cake flour 1 1/2 cups superfine sugar, divided 1/4 teaspoon salt 10 large egg whites, room temperature 2 teaspoons finely grated lime peel 1 teaspoon vanilla extract 1 teaspoon cream of tartar lime syrup and lime glaze 1/2 cup sugar 4 tablespoons fresh lime juice, divided 1/2 cup unsalted raw pistachios (about 2 ounces), finely chopped in processor 1/2 cup powdered sugar special equipment 10-inch-diameter angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan) KITCHEN TIP Be sure not to use a nonstick pan or to grease or butter the cake pan for this cake. Because this cake is cooled upside down, you want it to stick to the sides a bit. If your angel food cake pan doesn't have feet, have a metal funnel or a bottle with a slim neck nearby. You'll invert the tube of the pan onto ...
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