Alton Browns Angel Food Cake Recipe Adapted
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon vanilla
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Key Lime Pudding Filling:
4 oz. sugar
1 1/2 teaspoons lime zest
2 large Eggs
4 oz. Key Lime juice
1/8 cup heavy cream
3 tablespoons sweetened condensed milk
1 tablespoon flour
2 tablespoons butter
Directions Place granulated sugar and lime zest in food processor. Pulse for one minute or until sugar is fragrant.
Heat double boiler and bring to a simmer. Add eggs and sugar and whisk until sugar is dissolved.
Slowly add key lime juice, heavy cream and sweetened condensed milk. Whisk constantly for about 7-10 minutes. Remove from heat. Whisk in butter until melted. Refrigerate two hours. I make this the night before.
Place cooled cake on a cutting board. Cut all along inner side of the the leaving to make the center hollow. Scoop out the cake. Fill with the pudding. Cover in whipped topping of choice.
I used heavy cream sweetened with confectionery sugar.