Margarita Angel Cake with Los Cabos Sauce

I have never been much of an angel food cake fan.  The angel food cakes you purchase are too sweet, and have a cottony texture in your mouth.  Their only purpose seemed to be to sop up the juice from some sort of topping or ice cream.  But I had yet another potluck to attend.  This one had some specific requirements.  It was an all day board retreat where they would serve bagels for breakfast, and you had to bring something in the morning that would hold until lunch time.  I didn’t want to bring something heavy, since we would be working into the afternoon.

This angel food cake has a somewhat more sturdy texture, and a tangy flavor because of the lime juice and tequila glaze.  The fruity Los Cabos can be brought along in a separate container.  The original recipe for the cake itself came from Cooking Light magazine.

Margarita Angel Cake with Los Cabos Sauce

1 cup sifted cake flour
1 ½ cups sugar, divided
12 large egg whites
1 teaspoon cream of tartar
½ teaspoon salt
2 Tablespoons grated lime rind (lime zest)
2 teaspoons vanilla extract
1 ½ teaspoons fresh lime juice

3 Tablespoons sugar
3 Tablespoons fresh lime juice
3 Tablespoons tequila
3 Tablespoons Triple Sec (orange flavored liqueur) NOTE: I used Cointreau
3 Tablespoons water

Preheat oven to 325. Sift flour into a bowl or onto waxed paper.  Lightly spoon flour into a measuring cup and level with a knife. Combine flour and ¾ cup sugar in a bowl, stirring with a whisk.

Place egg whiles in a large bowl and beat with a mixer at high speed until foamy.  Add cream of tartar and salt, beat until soft peaks form.  Add ¾ cup sugar, 2 tablespoons at a time, beating until stiff peaks form.  Beat in rind, vanilla, and the 1½ teaspoons juice.

Sift ¼ up of the flour mixture over the beaten egg mixture and gently fold in. Repeat procedure with remaining flour mixture, ¼ cup at a time.

Spoon the batter into an ungreased 10 inch tube pan, spreading evenly. Cut through the batter with a knife in several places to break up air pockets. Bake at 325 for 50 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen cake from side of pan using a narrow metal spatula or knife. Remove from pan. (My tube pan has a removable center which makes getting the cake out easier).

Combine 3 tablespoons of sugar and remaining ingredients in a small saucepan, bring to a boil. Reduce heat and simmer 3 minutes or until sugar dissolves, stirring occasionally.  Pierce entire surface of the cake all over with a skewer.  Spoon glaze over cake.

Los Cabos Sauce
While the cake is a nice light dessert, it is even better with this sauce spooned over it.

4 cups of strawberries, quartered and sliced
2 cups of other soft fruit (peaches, kiwi, berries, etc.,) cut into ½ inch dice
1/3 cup of sugar
1 Tablespoon lime juice
1 Tablespoon orange flavored liqueur

Mix fruit with sugar and let stand for ½ hour so that the fruit release their juices. Sir in lime juice and liqueur.  Serve on the side to be spooned over the cake.

Cake and sauce together make 12 servings, with virtually no fat in each serving.


Variations:  I think this would be beautiful with predominantly orange and yellow fruit, like peaches and nectarines.  Essentially, you just need 6 cups of ripe soft fruit.  Also, I mentioned that this was made for a working retreat.  If I made it for a party, I might add two more tablespoons of liqueur to the Los Cabos sauce to give it a little more punch.


0 Responses to “Margarita Angel Cake with Los Cabos Sauce”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

More about me.

AddThis Feed Button

Follow me on Twitter

  • RT @steff9602: Before you buy Girl Scout cookies you should know they support transgender girls and reject donations from anti-transgender… 1 day ago


%d bloggers like this: