Lime Leaf Angel Food Cake

Method: Cake

In a separate bowl sift the flour, 1/2 cup sugar, and salt a few times. This is why the super fine sugar works best (if you don't have any, put the sugar in your food processor and pulse until fine).

In a mixer, beat the egg whites and vanilla on medium until frothy. Add the cream of tartar; beat at high speed beat until soft peaks form. Gradually add the remaining 1 cup of sugar a little at a time beat on high until stiff peaks form.

Combine the dried kaffir lime leaf powder to the flour mixture. Divide this mixture into 3 parts and sprinkle one part at a time over the egg white mix and gently fold in until just incorporated. Repeat with the other two parts of your flour mixture. Pour into an ungreased 10 inch angel food cake pan with removable bottom (don't use a stick pan!).

Bake at 350 for about 35 - 40 minutes or until a toothpick comes out clean. Remove from oven and invert onto a coke bottle to cool. When completely cooled--cut around sides of pan with a knife blade long enough to reach the bottom of the pan to loosen, lift out the removable bottom with the cake on it , cut around bottom between pan and cake - loosen and remove. Place cake on plate bottom side up.

Method: Syrup

Combine the sugar and 3 tablespoon lime juice in small sauce pan. Over medium heat stir until the sugar dissolves. Brush this syrup over the cake and quickly press the chopped nuts onto the cake.

Drizzle: 1/2 cup powdered sugar, 1 tablespoon lime juice. Drizzle over the top of the cake.