Strawberry Lime Angel Cake Food

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STRAWBERRY-LIME ANGEL CAKE



Strawberry-Lime Angel Cake image

A beautiful cake dessert ready in just 15 minutes - angel food cake served with a sweet and citrusy strawberry and whipped topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 4

Number Of Ingredients 6

2 cups sliced strawberries
2 tablespoons packed brown sugar
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
4 slices angel food cake, about 1 1/2 oz each
1/4 cup frozen (thawed) reduced-fat whipped topping

Steps:

  • In medium bowl, mix strawberries, brown sugar, lime peel and lime juice; toss gently to mix well.
  • Place 1 cake slice on each of 4 serving plates. Spoon 1/2 cup fruit over each cake slice; top each with 1 tablespoon whipped topping.

Nutrition Facts : Calories 190, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 33 g, TransFat 0 g

LIME ANGEL FOOD CAKE



Lime Angel Food Cake image

For my husband's family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 10

2 large eggs
2 large egg yolks
1/2 cup plus 3 tablespoons sugar, divided
6 tablespoons lime juice
2 teaspoons grated lime zest
1/2 cup cold butter, cubed
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 prepared angel food cake (8 to 10 ounces)
1 cup sweetened shredded coconut, toasted

Steps:

  • In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, lime juice and zest. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool., In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture. , Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle with coconut. Refrigerate for at least 30 minutes before slicing.

Nutrition Facts :

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