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Lime Chiffon Cake

 Lime Chiffon Cake
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
12 ServingsPrep: 1-1/4 hours Bake: 45 min. + cooling

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

2 of 2

Lime Chiffon Cake (continued)

Directions (continued)

  • 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.