Lime Chiffon Cake Recipe

Lime Chiffon Cake Recipe photo by Taste of Home

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The next time you spot lovely little limes at the grocery store, pick some up and make this outstanding cake! A cool, refreshing curd peeks out from every tender slice.—Redawna Kalynchuk, Sexsmith, Alberta

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Lime Chiffon Cake Recipe

Prep: 1-1/4 hours Bake: 45 min. + cooling

Yield: 12 Servings

75 45 120

Ingredients

7 eggs, separated
1-3/4 cups all-purpose flour
1-3/4 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup water
1/2 cup canola oil
1/4 cup lime juice
4 teaspoons grated lime peel
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
LIME CURD:
4 eggs
1-1/2 cups sugar
1/2 cup lime juice
2 tablespoons grated lime peel
1/8 teaspoon salt
1/2 cup butter, cubed
1-1/2 cups heavy whipping cream
Lime peel strips

Directions

Let eggs stand at room temperature for 30 minutes.
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. 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.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. 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.
For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd.
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. Garnish with lime peel. Yield: 12 servings.

Nutritional Facts 1 slice equals 600 calories, 33 g fat (14 g saturated fat), 255 mg cholesterol, 353 mg sodium, 71 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Lime Chiffon Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p88