You can make this Easiest Ever Lime Angel Food Cake in about 15 minutes hands on time if you buy all the ingredients. And you need 1 hour to chill the sweetened condensed milk. That's it.....
This is an awesome cake for VERY little effort!
It is still if you make the cake and the whipped cream and it gives you a chance to amp up the lime aspect.
You can choose how much or how little you do!
- Buy an Angel Food cake and pre-whipped cream like Readi-Whip or Cool Whip.
- Zest 2 limes (1 to add to the sweetened condensed milk and one to sprinkle over the whipped cream frosting. Freeze the sweetened condensed milk for 1 hour.
- Assemble. Sprinkle the whipped cream with lime zest. Decorate with fruit or serve on the side.
This version allows you add more lime flavour to the cake and frosting.
- Buy an Angel Food cake mix - I used Betty Crocker. All you have to do is add water and beat 3 minutes. This way you can add some lime juice and zest to the cake itself to up the flavour a little.
- 50 minutes to bake (while the sweetened condensed milk is chilling)
- 30 minutes to cool and 15 minutes to beat the whipped cream and assemble the cake. Very little hands on time!
Not Going Homemade
- This shines for summer entertaining so I am not even going down the make-your-own-angel-food-cake path.
I have to admit I was a little skeptical when I saw this recipe in an old Cooking Light magazine. The evaporated milk looked very runny and I was afraid it was just going to soak into the cake. In comes the chilling... it is very stiff and thick after an hour in your fridge freezer.
I garnished it with blueberries because they seem to go nicely with the lime but you could really do any fruit you like. The lime flavour is there but it is subtle so I think strawberries or raspberries would also be good bets. Kiwi slices might be interesting too.
This cake is so easy my 10 year old great niece made the Super Easy no-bake version at the cottage.
I have already stocked up on angel food cake mixes and sweetened condensed milk so I can make this any time!
- Cream of tartar will help the whipped cream hold its form and not separate. If you anticipate serving the entire cake in the first sitting you can skip the cream of tartar.
- 1 Angel food cake or (430 grams or 15 oz) angel food cake mix (I used Betty Crocker)
- 1 lime-zest and juice (only needed if making the cake mix)
- 1 300 ml can sweetened condensed milk about 10 oz
- 1 lime zest and juice
- 2 cups whipping cream or ready to use whipped cream about 4 cups
- ¼ teaspoon cream of tartar optional (only needed if whipping your own cream)
- 3 Tbsps sugar (only needed if whipping your own cream)
- 1 lime zest and juice (juice only needed if whipping your own cream)
- 1 pint fresh blueberries
- mint leaves optional
- If using a store bought Angel Food cake - prepare tube or layer cake pans according to cake mix instructions. Zest and juice 1 lime. Measure how much lime juice you have. Prepare cake mix according to manufacturer's instructions but replace equivalent amount of liquid with the lime juice. Stir zest into the batter before pouring into the cake pan.
- Cool and release cake from pan according to cake mix instructions.
- Zest and juice 1 lime. Stir juice and zest into the sweeten condensed milk. Cover and put in freezer for about 60 minutes. Filling should be stiff and dense when cold.
- If not using ready made whipped cream - beat whipping cream with juice of 1 lime, 3 Tbsps sugar and cream of tartar if using. Whipped cream should hold stiff peaks.
- Cut the Angel Food cake into 2 layers.
- Spread the cold, thickened filling over the bottom layer. Top with the top layer.
- Spread whipped cream evenly over the cake top and sides.
- Sprinkle with lime zest over the top, decorate with some berries and mint leaves if using. Serve any remaining fruit on the side.
- Refrigerate cake until ready to serve. Refrigerate any leftover cake.