The Lime Chiffon cake is a light and fluffy, but more dense than an angel food cake since there are eggs yolks in it. The yolks and sugar are whipped, then oil and lime, and the dry ingredients and milk. There are a few more steps than what I would call a "quick, easy cake," but the results are worth it.
June’s Cake: Lime Chiffon Cake
Makes one 9 inch angle food pan cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Ingredients
1 & 1/3 cups cake flour
½ tsp baking soda
½ tsp salt
7 large eggs – 5 separated and 2 left whole
1½ cups sugar
½ cup vegetable oil
1/3 cup fresh lime juice
1/3 cup water
2 tsp grated lime zest
1 tsp vanilla extract
1/3 tsp cream of tartar
Method
Preheat the oven to 325F. Have ready a 9 inch ungreased angel food tube pan with a removable bottom.
Combine the flour, baking soda and salt in a medium bowl and whisk thoroughly to break up any lumps. Set aside.
Place the egg yolks and 2 whole eggs in a large mixing bowl and beat on medium high speed until lightened in colour, about 3 minutes. With the mixer running, add 1 cup sugar in a slow steady stream and continue to beat until the mixture is light and increased in volume, about 5 minutes. With the mixer still running, slowly pour in the oil and continue to beat for 1 minute longer.
Combine the lime juice and water in a measuring cup. With the mixer on low speed add 1/3 of the flour, then ½ the lime mixture, another 1/3 flour, the rest of the lime and then the remaining flour. Scrape down the bowl when necessary. Stir in the lime zest and vanilla.
With clean beaters, whip the egg whites on medium speed until frothy. Add the cream of tartar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining ½ cup sugar in a slow stream, and whip until the whites hold stiff peaks.
Fold ¼ of the yolk mixture into the whites to lighten. Then fold the remaining whites into the yolk mixture, gently but thoroughly. Pour the batter into the tube pan and smooth the top. Bake the cake until golden brown and the top springs back when touched, about 55minutes to 1hour.
If your pan has feet, invert the pan onto a heatproof surface and allow to cool. If your pan doesn’t have feet, invert 4 heatproof drinking glasses on the counter and rest the inverted pan on top of the glasses to allow air to circulate around the cake while it cools. Let the cake cool completely in the pan, about 2 hours.
To remove the cake from the pan, run a sharp knife around the edge, being careful to leave the golden crust intact. Remove the sides of the pan. Invert the cake onto a serving platter. Run the knife under the removable bottom and lift it off the cake. Slice and serve.
Store uneaten cake wrapped in plastic and kept at room temperature for up to 3 days.
Makes one 9 inch angle food pan cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Ingredients
1 & 1/3 cups cake flour
½ tsp baking soda
½ tsp salt
7 large eggs – 5 separated and 2 left whole
1½ cups sugar
½ cup vegetable oil
1/3 cup fresh lime juice
1/3 cup water
2 tsp grated lime zest
1 tsp vanilla extract
1/3 tsp cream of tartar
Method
Preheat the oven to 325F. Have ready a 9 inch ungreased angel food tube pan with a removable bottom.
Combine the flour, baking soda and salt in a medium bowl and whisk thoroughly to break up any lumps. Set aside.
Place the egg yolks and 2 whole eggs in a large mixing bowl and beat on medium high speed until lightened in colour, about 3 minutes. With the mixer running, add 1 cup sugar in a slow steady stream and continue to beat until the mixture is light and increased in volume, about 5 minutes. With the mixer still running, slowly pour in the oil and continue to beat for 1 minute longer.
Combine the lime juice and water in a measuring cup. With the mixer on low speed add 1/3 of the flour, then ½ the lime mixture, another 1/3 flour, the rest of the lime and then the remaining flour. Scrape down the bowl when necessary. Stir in the lime zest and vanilla.
With clean beaters, whip the egg whites on medium speed until frothy. Add the cream of tartar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining ½ cup sugar in a slow stream, and whip until the whites hold stiff peaks.
Fold ¼ of the yolk mixture into the whites to lighten. Then fold the remaining whites into the yolk mixture, gently but thoroughly. Pour the batter into the tube pan and smooth the top. Bake the cake until golden brown and the top springs back when touched, about 55minutes to 1hour.
If your pan has feet, invert the pan onto a heatproof surface and allow to cool. If your pan doesn’t have feet, invert 4 heatproof drinking glasses on the counter and rest the inverted pan on top of the glasses to allow air to circulate around the cake while it cools. Let the cake cool completely in the pan, about 2 hours.
To remove the cake from the pan, run a sharp knife around the edge, being careful to leave the golden crust intact. Remove the sides of the pan. Invert the cake onto a serving platter. Run the knife under the removable bottom and lift it off the cake. Slice and serve.
Store uneaten cake wrapped in plastic and kept at room temperature for up to 3 days.
I do like lime and I love your description - a refreshing cake! Might get round to trying it sometime - think I was put off by the fact it called for cake flour and I would have had to make my own which would have added even more steps.
ReplyDeleteYeah! Lime chiffon cake baker too! Yours look wonderful!
ReplyDelete