Sherbet-Filled Angel Food Cake

• 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
• 2 cups confectioners' sugar
• 1 teaspoon grated lime zest
• 3 to 4 tablespoons lime juice

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 325u0b0. In a small bowl, mix flour and 3/4 cup sugar until blended.
3. 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. 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. 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. 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.

egg whites, cake flour, sugar, vanilla bean, cream of tartar, salt, raspberry sherbet, sugar, lime zest, lime juice

Taken from www.tasteofhome.com/recipes/sherbet-filled-angel-food-cake/ (may not work)