Saturday’s culinary adventure left my palate satisfied and my kitchen looking like a war zone. Just when I was about to tackle the mess, I wanted something sweet, lemony perhaps. This happens all the time when I eat seafood, nothing too weird just a dessert that cleanses.

Hmm I had limes that are just about to go to the bin. Then I remember I saw a recipe in one cookbook that uses limes.

There it was Citrus Angel Food Cakes. Having recently, conquered my fear of whipping egg whites ( I have successfully made a chiffon cake and meringues ) I just need to try this recipe. For years I have been drooling over photos of angel cakes. I once bought a second hand Betty Cocker cookbook at a bazaar and all the time I owned that (a friend borrowed it never the book came back to my shelf), I just wondered how all those cakes are so fluffy.

Now I understand the concept of egg whites, beating, whipping folding am sure things are easier to grasp these days. This recipe is from the book Williams-Sonoma TASTE. Oh those red checkered napkins!

I have encountered Williams Sonoma when my boss took us to his place in Aspen. His interior designer would order things from Williams Sonoma and I fell in love of the style!
Well it was my job to unpack those boxes and catalogue them. I also discovered that time their cooking books .I would say some of the recipes are very American… July 4th recipes, Thanksgiving. Name it!

Aspen Mountains, took this photo from our staff house.

There is also a small household store in Aspen that stock up few things from Williams Sonoma, what joy when I had few hours off from work and spend time there. This book here is not mine, but was given by Margo (a chef) to Swiss Cheese. Margo wrote….

“The discovery of a new dish does more for the happiness of man than the discovery of a star”

Hmm discovery of a new dish. How terrific indeed once you execute it well. So there , I just added more to the mess but I still had energy left in spite the fact feeling slightly woozy from the rose.


1 1/4 cups egg whites (from about 10 eggs)
1 1/4 tsp. cream of tartar
1 1/2 cups superfine sugar
1 cup cake flour (sifted)
1/8 tsp. salt

grated zest of 1 orange
grated zest of 1 lemon
grated zest of 1 lime

1/4 fresh lime juice
1 1/4 cups of confectioner’s sugar

finely grated lemon zest for garnish.

1)Preheat an oven to 350°F.
2)Have ready 8 ungreased 4″ angel food cake pans. (I used one 7″ pan)
3) the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until foamy.
Add the cream of tartar, increase the speed to medium-high and beat until the whites are soft and foamy. Gradually add the sugar and beat until medium-firm peaks form when the beaters are lifted. Do not overbeat.

Note: Eggs are easier to separate when they are cold. Let the separated egg whites come to room temperature before using them in the batter.

4) Reduce to low speed and carefully beat in flour, salt and citrus zests.

Bake until the cake is golden and springs back when touched, about 20 minutes (40mins if using a larger pan) minutes. Remove from the oven and invert the pan onto its feet or the neck of a wine bottle. Let cool completely.

5) Gently spread batter into angel food cake pans

Tap pans on counter to eliminate any air bubbles. Gently run a long, thin-bladed knife around the outer sides of the pan, pressing it firmly against the pan to prevent tearing the cake. Then run the knife or a skewer around the inside of the tube.
6)Invert the pan and let the cake slide out.


In a small bowl, combine lime juice and confectioner’s sugar.
Stir until smooth and free of lumps.
Drizzle over each cakes and sprinkle lemon zest.

While the cake was cooling , I cleaned had a good bath, placed icing on the cake, made tea and helped myself with 2 servings. Well I can’t help it. It’s very light!

This tube pan was sent from USA, from one of my closest friend, STEPH.