lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Texas Sheet Cake
Ingredients:
- 1/3 baking soda
- 1 salt
- 1/2 boiling water
- 1 unsalted butter
- 1 all-purpose flour
- 2 sugar
- 2 eggs
- 2 sour cream
- 1/2 unsalted butter
- 1/3 sour cream
- 1/2 vanilla extract
- 1/2 powdered sugar
- 1 pecans
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 13 x 9 9-inch metal baking pan with nonstick baking spray with flour.
3. In a large bowl combine cocoa powder, baking soda, salt, boiling water and butter.
4. Let stand for 10 minutes, stirring occasionally, until butter melts.
5. Add flour, sugar, eggs, and sour cream to cocoa mixture and stir with a wooden spoon until blended.
6. Spread batter evenly in prepared plan.
7. Bake for 35-40 minutes or until a pick inserted in the center comes out with a few moist crumbs attached.
8. Let cool in pan on a wire rack for 10 minutes.
9. Meanwhile, make icing: in a medium saucepan, combine cocoa and butter.
10. Cook over medium heat, stirring constantly, until butter melts and mixture is smooth.
11. Remove from heat and whisk in sour cream and vanilla until smooth.
12. Stir in powdered sugar until blended and smooth, then fold in pecans; use immediately.
13. Spread icing over top of warm cake; let cool completely.
Title: German White Chocolate Cake
Ingredients:
- 2 1/2 cake flour
- 1 baking soda
- 1/2 unsalted butter
- 1 1/2 sugar
- 4 eggs
- 4 white chocolate
- 1/2 water
- 1 vanilla extract
- 1 buttermilk
- 1 unsweetened coconut
- 1 pecans
- 1 evaporated milk
- 1 sugar
- 1/4 unsalted butter
- 3 vanilla extract
- 1 pecans
- 1 unsweetened coconut
- 1
Instructions:
1. For the cake:.
2. Position the racks in the upper and lower thirds and preheat oven to 350°F
3. Lightly butter the bottom and sides of three 8-inch.
4. round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
5. Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at medium.
6. speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not.
7. overbeat. Fold in the coconut and pecans.
8. Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans.
9. Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes.
10. Transfer the cakes in the pans to wire racks and.
11. cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely.
12. For the frosting:.
13. In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary.
14. Remove from heat and stir in the vanilla, pecans, and coconut.
15. Place the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.
16. Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer,.
17. making sure to spread it all the way to the edges.
18. Top with the second layer, and spread with 1/4 of the.
19. frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting.
Title: The Best Tiramisu
Ingredients:
- 14 ladyfingers
- 400 mascarpone cheese
- 4 eggs
- 100 sugar
- 2 Amaretto
- 3 cocoa powder
Instructions:
1. Separate eggs, placing yolks in a large-sized bowl and whites in a medium-sized bowl.
2. Beat egg whites until stiff peaks form; set aside.
3. Beat egg yolks and sugar together until creamy and golden yellow.
4. Add mascarpone and whip until fully incorporated.
5. Fold in beaten egg whites, and set mixture aside.
6. Get out your 13 x 9 glass dish (or serving dish of your choice).
7. Pour coffee and amaretto into another dish to dunk the cookies.
8. VERY, VERY QUICKLY dunk enough cookies (one at a time) to line the bottom of the serving dish.
9. The cookies absorb liquids very rapidly so you don't want to keep them in the hot coffee - just dip them in and take out immediately.
10. Once the bottom of the serving dish is covered, spread 1/2 of the mascarpone mixture over the cookies.
11. Repeat the cookie step, then spread on the remaining mascarpone mixture.
12. Refrigerate for several hours to allow everything to set and to let the flavours develop.
13. Dust with cocoa. (If it will be in the fridge overnight, you may wish to save the cocoa dusting until the next day.)
14. Ideally, the tiramisu should be made the day before you wish to serve it, and it lasts several days if kept refrigerated.
Title: Ww 2 Points - Entenmann's Light Fat-Free Golden Loaf
Ingredients:
- 1 cake flour
- 3/4 vanilla
- 1 sugar
- 2 egg substitute
- 1/2 water
- 1
- 1 2/3
Instructions:
1. Preheat oven to 325 degrees.
2. Mix together all ingredients in a large bowl with an electric mixer on medium speed.
3. Spray two 9x5 inch loaf pans with nonstick spray. Pour half of the batter into each pan and bake for 25 minute Using a knife, slice down the middle of each cake (about 1/2-inch into the cake). This will give the cakes the same look on the top as the original. Bake for an additional 20-25 min, or until the cakes are golden brown on top. Cut each cake into 13 slices.
4. 2 Points per serving (1.7 ounce slice).
Title: Easy Banoffee Pie
Ingredients:
- 1 graham cracker pie crust
- 1 sweetened condensed milk
- 3 bananas
- 300
Instructions:
1. Place the UNopened can of condensed milk (don't open the can!) in a saucepan and cover with water.
2. Bring the water to the boil then reduce slightly and let the can boil covered for 2 1/2 or 3 hours (if you're patient enough to wait for 3 hours it is better).
3. IMPORTANT- Don't ever let the saucepan boil dry.
4. Keep checking up on it and adding water if necessary.
5. Remove the can and wait a few minutes before opening it very carefully in the sink.
6. The condensed milk will look like creamy brown caramel.
7. Stir the caramel in the can with a fork to remove any lumps, then pour into your pie crust and let it cool, then refrigerate till cold.
8. Slice bananas thinly and lay them on top of the toffee filling.
9. Whip the cream and spread it over the bananas.
10. I usually just cover the bananas, but if you like more cream, spread it as thickly as you want.
11. Dust the cocoa or powdered drinking chocolate on top for effect, using a sieve.
12. Serve in thin slices with coffee.
13. Enjoy!
Title: Peanut Crunch Cookies
Ingredients:
- 18 peanut butter
- 16 powdered sugar
- 3 butter
- 1/2 chocolate chips
- 12
- 1/3
Instructions:
1. Mix together the peanut butter and the powdered sugar.
2. Mix in the cornflakes.
3. Mix in the melted butter.
4. Form into balls.
5. For the coating, melt the wax and the chips together in a double boiler.
6. Dip the peanut butter balls into the chocolate, place on waxed paper or wire rack and let set.
Title: Italian Style Banana Pudding
Ingredients:
- 1 heavy cream
- 1 1/2 instant banana pudding mix
- 1 vanilla extract
- 1 mascarpone cheese
- 1/2 confectioners' sugar
- 2 amaretti cookies
- 7 bananas
- 3 -4 hazelnuts
- 1/3
Instructions:
1. In a large mixing bowl place the coffee creamer, 1 cup of the heavy cream, pudding mix, and vanilla extract. Whisk for 2 minutes until thickened; place in refrigerator.
2. In a large mixer bowl place remaining 1/2 cup of heavy cream, mascarpone cheese, and confectioner's sugar. Whip at medium speed until soft peaks form, about 1-1/2 minutes. Fold mixture gently into pudding mixture until well combined.
3. Place six 1-cup dessert dishes or ramekins on work surface. Spoon a few Tablespoons of pudding mixture into each dish. Place 4 cookies on pudding; top with banana slices. Layer in the same way, ending with pudding, making sure cookies and bananas are covered on the top layer. Cover dishes with plastic wrap and refrigerate at least 45 minutes. Before serving, sprinkle each with chopped hazelnuts.
Title: The Big Ass Apple Pie Chef Vincent Visceglia
Ingredients:
- 14 granny smith apples
- 9 butter
- 6 brandy
- 3 sugar
- 3/4 heavy cream
- 1 1/2 vanilla beans
- 25 bread flour
- 1 unsalted butter
- 5 vegetable shortening
- 1 salt
- 2/3
Instructions:
1. Peel and core the apples; slice thin.
2. Heat up large saute pan medium heat.
3. Split batches of 3rds.
4. Place 1/3 of vanilla bean scraping seeds and 1/3 of the butter in hot pan let cook to start the flow of aroma and light brown do not burn.
5. Add 1/3 of the apples and sugar let it begin to caramelize before tossing and be paitient to not burn the ingredients.
6. Add 1/3 of the calvadose, let cook for 3 minutes.
7. Then add heavy cream and let cook another 5 minutes. Keep pan moving to make sure apples caramelize as evenly as possible.
8. Repeat this 2 more times and put apples aside to cook in it's juices.
9. Crust: Place bread flour and salt in mixing bowl. Cut in butter and shortning like fine peas. Make center in the bowl and add ice water and mix by hand to combine. There should be pieces of butter and shortening visible when you make it into a ball to keep this crust as flakey as it can be. Do not over knead. Dough should weigh aproximately 3.2 pounds. Wrap in 2 round, slightly patted down disks. Refrigerate for 20 minutes or longer. When rolling dough, place between 2 sheets of plastic wrap and very little flour and roll carefully. It is not easy to handle due to the butter and shortening content, but it is well worth the time. It is enough for one large deep dish pie. If you choose a thiner crust, you can make two 9-inch pies.
10. This pie is not a typical pie recipe and it is such a heart warming and buttery pie. It holds together without collapsing even if you cut it hot. This is realistically a 7 # apple pie.
Title: Who Likes Rhubarb Pie? We Do, Thanks to Gretchen!
Ingredients:
- 1 raspberry Jell-O gelatin
- 3 sugar
- 1 butter
- 1 cornstarch
- 1 egg
- 1 rhubarb
- 2 1/2
Instructions:
1. Mix all filling ingredients together.
2. Pour mixture into pie shell.
3. Top with another uncooked pie shell.
4. Pinch together and make vents in top shell; sprinkle with sugar.
5. Bake at 425 degrees for 35 minutes.
Title: Vegan Zucchini Cake
Ingredients:
- 2 1/2 fresh zucchini
- 2 bananas
- 1 canola oil
- 3 flour
- 2 sugar
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1 vanilla extract
Instructions:
1. In a medium sized mixing bowl, combine zucchini, bananas, oil, and vanilla.
2. Stir well or beat with electric mixer if you want to be fancy.
3. In a large bowl, combine all remaining ingredients, except chocolate chips or walnuts.
4. Add wet mixture to dry, mix well and add chocolate chips or walnuts.
5. Pour into lightly greased and floured bundt pan.
6. Bake at 350 for 45-60 minutes, until toothpick or knife inserted comes out clean.
7. Let cool upright 15 minutes, then invert onto cooling rack.
8. Allow to cool 30 minutes before tasting.
9. Enjoy!
Title: Gluten-Free Carrot Cake with Orange Frosting
Ingredients:
- 1 besan flour
- 3/4 cornflour
- 2 gluten free baking powder
- 1 bicarbonate of soda
- 2 mixed spice
- 1 brown sugar
- 1 1/2 carrots
- 1 walnuts
- 1/2 light olive oil
- 1/2 sour cream
- 3 eggs
- 125 cream cheese
- 1 icing sugar
- 1 1/2
Instructions:
1. CARROT CAKE: Preheat the oven to moderately slow (160c).
2. Grease a deep 20cm round cake tin, line the base and sides with baking paper.
3. Sift flours, baking powder, bicarbonate soda and spice into a large bowl.
4. Stir in the sugar, carrot and walnuts.
5. Stir in the combined oil, cream and eggs until smooth.
6. Pour the mixture into prepared cake tin and bake in a moderately slow oven for about one hour.
7. Stand the cake for 10 minutes before turning onto a wire cake rack to cool.
8. Top cake with Orange Frosting.
9. ORANGE FROSTING: Beat the cheese and the rind in a small bowl with an electric mixer until light and fluffy.
10. Gradually beat in the sifted icing sugar until smooth.
Title: Snacking Cake
Ingredients:
- 1/3 water
- 2 sugar
- 3/4 egg
- 1 all-purpose flour
- 1 salt
- 1 1/4 baking soda
- 1/2 vanilla
- 1/2
- 1
- 6
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Heat oil and unsweetened chocolate in 8-inch square pan in oven for 4 minutes.
3. Add water, sugar, egg, flour, salt, baking soda, and vanilla.
4. Beat with fork until smooth. (about 2 minutes).
5. Spread evenly in pan.
6. Sprinkle with chocolate chips and nuts.
7. Bake at 350°F for 40 minutes or until cake tester comes out clean.
8. Cool.
9. Enjoy.
Title: Butterscotch Peanut Bars
Ingredients:
- 1 1/2 flour
- 3/4 brown sugar
- 1/2 salt
- 1/2 butter
- 1 1/2 butter
- 4 white corn syrup
- 1 water
- 2 peanuts
- 16
Instructions:
1. Preheat oven to 350 degrees.
2. Mix Flour, brown Sugar, salt, and Crisco/butter.
3. Pat into a greased 9 x 13 inch pan and bake for 10 minutes.
4. cool.
5. Mix butterscotch chips, butter, corn syrup, and water over medium heat, stirring constantly until melted.
6. Pour nuts over cooled crust.
7. Pour syrup over nuts.
8. Bake 10 minutes and cool.
Title: Crazy Bananner Dessert
Ingredients:
- 1 plain flour
- 1 pecans
- 8 margarine
- 1 powdered sugar
- 1 low-fat cream cheese
- 1 vanilla instant pudding mix
- 6 7/8 skim milk
- 2 3/4 bananas
- 4
Instructions:
1. crust: mix first 3 ingredients togther and press into the bottom of a 13x9 pan and bake at 300° for 20-30 minutes then cool.
2. filling: mix cream cheese, powdered sugar until smooth. fold in one cup of whipped topping. pour onto cooled crust
3. slice bananas and cover cream cheese mixture with them.
4. mix pudding mix and milk until smooth pour over bananas.
5. spread remaining whipped topping over dessert and chill in refridgerator to let firm up.
6. serve store remaining in refridgerator.
Title: Apple Cranberry Filled Walnut Cake Roll
Ingredients:
- 2 apples
- 1 whole berry cranberry sauce
- 1/4 sugar
- 1/4 water
- 3 lemon juice
- 1 cinnamon
- 1 nutmeg
- 1/4 flour
- 2/3 baking powder
- 1 salt
- 1/4 eggs
- 3 sugar
- 3/4 water
- 1/3 vanilla
- 1 walnuts
- 1/3 cream cheese
- 8 powdered sugar
- 1 vanilla
- 1 butter
- 4 margarine
Instructions:
1. Preheat your oven to 375* F. Grease a jellyroll pan, line it with waxed paper, and grease the paper.
2. Combine apples, cranberry sauce, sugar, water, apple juice, lemon juice, cinnamon, and nutmeg in a non-reactive heavy-bottomed saucepan. Cook over medium heat, stirring until mixture thickens, about 6 minutes. Set aside to cool.
3. For cake:
4. Sift together the flour, baking powder, and salt on a piece of waxed paper, set aside. Beat the eggs in medium bowl for 2 minutes. Gradually beat in sugar until thick and light in color, about 5 minutes. Stir in water and vanilla. Fold in flour mixture and ground walnuts.
5. Pour into the prepared pan spreading evenly. Bake for 12 minutes.
6. Loosen the cake around the edges with a knife. Invert the pan onto a clean towel dusted with powdered sugar. Remove from the pan. Carefully peel away the waxed paper. Starting at short end, roll cake and towel together. Cool on a wire rack about 30 minutes.
7. When cake is cool, unroll carefully. Spread roll evenly with prepared fruit filling, leaving a 2" border along the short side, which will be the outside seam. Reroll the cake from short end, using towel as an aid. Place roll, seam side down, on serving platter.
8. Whip together frosting ingredients. Place into a pastry bag fitted with a star tip. Pipe whipped frosting around edges and on top of cake roll.
Title: Butterfinger Cake
Ingredients:
- 4 butter
- 1/2 powdered sugar
- 2 Cool Whip
- 1
- 12
Instructions:
1. Mix filling ingredients together in a large bowl.
2. Bake cake and let cool or use a store bought one.
3. Cut cake into small cubes and crush candy bars.
4. Layer in a nice bowl as follows:
5. Cake.
6. Candy bars.
7. filling.
8. Layer about 3 times.
9. Place in the refrigerator to chill for several hours.
10. Store leftovers in the refrigerator.
Title: Bryan's Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 2 1/2 oatmeal
- 2 flour
- 1/2 salt
- 1 baking powder
- 1 salt
- 12 chocolate chips
Instructions:
1. Bake 400* for 8 minutes.
2. Use hands if you need to.
3. Golf ball pieces of dough 2 inches apart, don't grease sheet, don't mash, cookies will not look done, let cool on pan.
Title: Chocolate Mousse Dessert
Ingredients:
- 1 instant chocolate pudding mix
- 1 2% low-fat milk
- 1 Cool Whip
- 1 pecans
- 1/2
Instructions:
1. Using a mixer, combine the pudding, milk, and Cool Whip until smooth.
2. Spoon into 4 medium glasses.
3. Top with Cool Whip, mini chocolate chips, and pecans.
4. Chill for 1 hour.
5. For a special occasion or romantic dinner, use wine glasses and top with strawberries.
Title: Peppermint Bark Brownies
Ingredients:
- 20 water
- 1/4 eggs
- 2/3 white chocolate chips
- 2 margarine
- 12
- 2
- 1 1/2
Instructions:
1. Prepare and bake brownie mix according to the package directions, using a greased 9x13 baking pan.
2. After baking, set aside and cool for 1-2 hours.
3. In a heavy saucepan over very low heat, melt chocolate chips and margarine, stirring constantly with a rubber spatula.
4. Spread chocolate mixture over the brownies and sprinkle with crushed candy.
5. Let stand for 30 minutes or until frosting is hard.
6. Cut into squares.
Title: White Chocolate Chambord Cheesecake
Ingredients:
- 1/2 pecans
- 1/4 brown sugar
- 1 all-purpose flour
- 1/2 butter
- 2 cream cheese
- 2 white chocolate
- 4 heavy whipping cream
- 2 water
- 1 fresh lemon juice
- 1/4
- 1
- 1/4
Instructions:
1. Preheat oven to 400 degrees.
2. In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine.
3. Press evenly into the bottom and sides of a small springform pan.
4. Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
5. In the top of a double boiler over simmering water, combine cream cheese and chocolate, stirring until smooth.
6. Remove from heat.
7. Add 4 TB liqueur, stirring until well blended.
8. Cool slightly.
9. In a medium bowl, beat whipping cream at high speed until soft peaks form.
10. Fold into chocolate mixture.
11. Pour into prepared crust and refrigerate.
12. In the meantime, combine preserves, water and lemon juice in a medium saucepan and simmer.
13. Cook for 3 minutes or until smooth, stirring with a whisk.
14. Stir in 1/4 cup liquer and cool completely.
15. When cheesecake is firm, top with raspberry preserves.
16. Garnish with fresh raspberries and a spring of mint.
Title: Mounds Rich, Moist and Chewy Macaroon Cookies
Ingredients:
- 1/3 butter
- 3 cream cheese
- 3/4 sugar
- 1 flour
- 2 baking powder
- 1 salt
- 1 1/4 sweetened flaked coconut
- 2 maraschino cherry
- 1/4
- 4
Instructions:
1. In large bowl, cream butter, cream cheese and sugar til well blended.
2. Add egg yolk, o.j., and almond extract.
3. In small bowl, whisk/mix flour, baking powder and salt.
4. Gradually add to butter mixture, mixing well after each addition.
5. Stir in well, 3 cups coconut.
6. Cover and chill 1 hour or til firm enough to handle and roll into balls.
7. Heat oven to 350.
8. Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
9. Place onto ungreased cookie sheet.
10. Bake 12-15 minutes (MINE TOOK 15! *the original recipe said 10-12 and that wasn't EVEN long enough, they sank after I took them out and had to re-bake them!)or until lightly browned. I suggest at LEAST 13 minutes, but again, mine took 15.
11. Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
12. *You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking.
13. Makes 3-3 1/2 dozen.
Title: Microwave Caramel Corn
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1/4 margarine
- 1/2 light corn syrup
- 1/2 salt
- 4 baking soda
Instructions:
1. In a large, microwave-safe bowl, mix sugar, butter, syrup and salt together.
2. Microwave on high until mixture is boiling, then continue to boil for 2 more minutes on high.
3. Mix baking soda into mixture.
4. In a large (clean) brown paper bag, pour mixture over popcorn and shake vigorously.
5. Microwave in bag for another 30 seconds.
6. Take out of microwave, and shake again.
7. Repeat process at least two more times to ensure even coverage of caramel on popcorn.
8. Immediately pour out on a baking pan to cool.
9. Variations:.
10. For a lighter, more buttery taste, substitute white sugar for the brown.
11. For extra crunchiness, mix 2 cups peanuts, almonds, or other nut of your choice with the popcorn prior to mixing the caramel.
12. For chocolate lovers, microwave for 90 seconds, stirring once, 1 cup chocolate chips and 1 tsp shortening and drizzle over caramel corn.
13. For extra spiciness, add 3/4 tsp ground cinnamon, 1 1/2 tsp freshly grated nutmeg, 1/8 tsp ground cloves, and 1/4 tsp ground cardamom to the caramel mixture.
14. For easy transport (especially for Halloween treats): after removing from microwave for the last time, grease hands and form large handfuls of the carmael corn mixture into balls, then set aside to let cool.
Title: Simply Delicious Sour Cream Cake
Ingredients:
- 1 butter
- 3 eggs
- 2 sugar
- 1 sour cream
- 2 1/4 cake flour
- 1/2 baking soda
- 2 vanilla
- confectioners' sugar
Instructions:
1. Cream butter and gradually add sugar until light and fluffy.
2. Beat in one egg yolk at a time.
3. Add vanilla.
4. Beat egg whites until stiff but not dry; set aside.
5. Measure and sift flour & dry ingredients and add 1/3 at a time, into butter, sugar, egg mixture, alternating between sour cream and flour. After mixture if mixed thoroughly, gently fold in whipped egg whites.
6. Pour into a well-greased and lightly floured tube or bundt pan.
7. Preheat oven to 325 degrees and Bake for 1 hour or until a cake tester comes out clean.
8. Cool and dust with confectionery sugar.
9. Serve.
Title: Lime Angel Food Cake With Lime Glaze and Pistachios
Ingredients:
- 1 cake flour
- 1 1/2 salt
- 1/4 lime zest
- 10 vanilla extract
- 2 cream of tartar
- 1 sugar
- 1 fresh lime juice
- 1/2 unsalted shelled pistachio
- 4 powdered sugar
- 1/2
Instructions:
1. CAKE.
2. Position rack in center of oven and preheat to 350°F Sift flour, 1/2 cup superfine sugar, and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon green but color will change when remaining ingredients are added). Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to ungreased 10-inch angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan); smooth top.
3. Bake cake until pale golden and tester inserted near center comes out clean, about 38 minutes. Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or metal funnel and cool cake completely.
4. Using long thin knife, cut around cake sides and center tube to loosen. Lift out center tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up. Set rack with cake atop rimmed baking sheet.
5. DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.
6. LIME SYRUP AND LIME GLAZE.
7. Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.
8. Stir powdered sugar with remaining 1 tablespoon lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes.
9. Transfer cake to platter; cut into wedges and serve.