Lime Chiffon Cake

Name: Lime Chiffon Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 114 grams butter, cubed; 112 milliliters canola oil; 1 teaspoons cream of tartar; 4 eggs; 219 grams all-purpose flour; 357 milliliters heavy whipping cream; 121 milliliters lime juice; 12 servings Lime peel strips; 2 Tbsps grated lime peel; 0 teaspoons salt; 300 grams sugar; 1 teaspoon vanilla extract; 118 milliliters water

Lime Chiffon Cake might be just the dessert you are searching for. This lacto ovo vegetarian recipe serves 12. One serving contains 374 calories, 5g of protein, and 22g of fat. This recipe from Taste of Home requires baking powder, eggs, canolan oil, and sugar. From preparation to the plate, this recipe takes around 2 hours. If you like this recipe, take a look at these similar recipes: Coconut Lime Chiffon Cake, Lime Chiffon Dessert, and Lime Chiffon Pie.

Instructions

Let eggs stand at room temperature for 30 minutes.

Ingredients you will need

Egg

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime peel and vanilla.

Ingredients you will need

Baking Powder

Lime Juice

Egg Yolk

Lime Peel

Vanilla

All Purpose Flour

Sugar

Water

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.

Ingredients you will need

Cream Of Tartar

Egg Whites

Equipment you will use

Bowl

Gently spoon into an ungreased 10-in. tube pan.

Equipment you will use

Frying Pan

Cut through batter with a knife to remove air pockets.

Equipment you will use

Knife

Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside.

Equipment you will use

Oven

Knife

Frying Pan

For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, peel and salt until blended.

Ingredients you will need

Lime Juice

Lime Curd

Sugar

Egg

Salt

Equipment you will use

Sauce Pan

Whisk

Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon.

Ingredients you will need

Butter

Equipment you will use

Whisk

Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.

Equipment you will use

Bowl

In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd.

Ingredients you will need

Cream

Equipment you will use

Bowl

Cut cake horizontally into two layers.

Place bottom layer on a serving plate; spread with remaining curd. Top with remaining cake layer; spread whipped cream over top and sides of cake.

Ingredients you will need

Whipped Cream

Spread

Garnish with lime peel.

Ingredients you will need

Lime Peel

Equipment

Ingredients

Servings:

3teaspoons

baking powder 114grams

butter, cubed 112milliliters

canola oil 1teaspoons

cream of tartar 4

eggs 219grams

all-purpose flour 357milliliters

heavy whipping cream 121milliliters

lime juice 12servings

Lime peel strips 2Tbsps

grated lime peel 0teaspoons

salt 300grams

sugar 1teaspoon

vanilla extract 118milliliters

water

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "