Lime Chiffon Cake Recipe - bhaarat recipe

THIS BRIGHT-TASTING CHIFFON cake is a great foil for fresh tropical fruit. Try it alongside pineapple chunks tossed with a little sugar and grated fresh ginger.

Ingredients

Serves 8 to 10 

1 1⁄3 cups cake flour

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

7 large eggs, 5 separated, 2 left whole

1 1⁄2 cups sugar

1⁄2 cup vegetable oil

1⁄3 cup fresh lime juice

1⁄3 cup water

2 teaspoons grated lime zest

1 teaspoon pure vanilla extract

1⁄3 teaspoon cream of tartar

how to make Lime Chiffon Cake?

1. Preheat the oven to 325°F. Have ready a 9-inch ungreased angel food tube pan with a removable bottom.

2. Combine the flour, baking soda, and salt in a medium bowl and whisk thoroughly to break up any lumps. Set aside.

3. Place the egg yolks and whole eggs in a large mixing bowl and beat on medium-high speed until lightened in color, 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 longer. With the mixer still running, slowly pour in the oil and continue to beat for 1 minute longer.

4. Combine the lime juice and water in a measuring cup. With the mixer on low speed, add 1⁄3 of the flour mixture, then 1⁄2 the lime juice and water mixture, then another 1⁄3 of the flour mixture, the remaining lime juice and water mixture, and the remaining flour mixture, scraping down the bowl once or twice as necessary. Stir in the lime zest and vanilla.

5. With clean beaters and using a clean mixing bowl, 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 1⁄2 cup sugar in a slow, steady stream and whip until the whites hold stiff peaks.

6. Fold 1⁄4 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 with a rubber spatula. Bake the cake until it is golden brown and the top springs back when you touch it, 55 minutes to 1 hour.

7. Remove the pan from the oven. If your pan has feet, invert the pan onto a heatproof surface and allow it 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 in the pan completely, about 2 hours. 8. To remove the cake from the pan, run a sharp paring knife around the edges, being careful to leave the golden crust intact. Remove the sides of the pan. Invert the cake onto a serving platter. Run the paring knife under the removable bottom of the pan and lift it off the cake. Slice and serve. 9. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.