Name: Sherbet-Filled Angel Food Cake
Prep time: 50 min
Cook time: 50 min
Yield: 1
Ingredients: 12 large egg whites (about 1-2/3 cups) -; 1 cup cake flour -; 1-1/2 cups sugar, divided -; 1 vanilla bean or 1 teaspoon vanilla extract -; 1/2 teaspoon cream of tartar -; 1/4 teaspoon salt -; 2-1/2 to 3 cups raspberry sherbet or ice cream of your choice -; Glaze: -; 2 cups confectioners' sugar -; 1 teaspoon grated lime zest -; 3 to 4 tablespoons lime juice -

Ingredients for - Sherbet-Filled Angel Food Cake

1. 12 large egg whites (about 1-2/3 cups)

2. 1 cup cake flour

3. 1-1/2 cups sugar, divided

4. 1 vanilla bean or 1 teaspoon vanilla extract

5. 1/2 teaspoon cream of tartar

6. 1/4 teaspoon salt

7. 2-1/2 to 3 cups raspberry sherbet or ice cream of your choice

8. Glaze:

9. 2 cups confectioners' sugar

10. 1 teaspoon grated lime zest

11. 3 to 4 tablespoons lime juice

How to cook deliciously - Sherbet-Filled Angel Food Cake

1 . Stage

Place egg whites in a large bowl; let stand at room temperature 30 minutes.

2 . Stage

Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.

3 . Stage

Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.

4 . Stage

Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours.

5 . Stage

Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). Fill tunnel with sherbet, mounding slightly; replace cake top. Wrap cake securely in plastic; freeze overnight.

6 . Stage

To serve, in a small bowl, mix confectioners' sugar, lime zest and enough lime juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Freeze until serving.