I first saw this recipe for a fresh lime chiffon cake last June, but was reminded of it a few months ago when kmcconne79 posted it to the Kitchen Goddess group. Knowing that my sister is a big fan of light, tart cakes, I decided to file it away for her birthday. Fast forward to last weekend and we've got the next installment of 52 Weeks of Baking. The cake is a little complicated and time consuming, however if you're intimidated or pressed for time, you could take the flavor concept, fillings and frosting and substitute the homemade cake with box cake. Also, I added in strawberries, but feel free to use your favorite flavor pairings. To check out the recipe, read more
Note: I omitted the lime juice from the frosting, and replaced the premade whipped topping with homemade whipped cream. I also added sliced strawberries between the layers.
1 teaspoon finely grated lime rind
1/4 cup fresh lime juice (about 2 limes)
1 (14-ounce) can sweetened condensed milk
1 tablespoon cake flour
2 cups sifted cake flour (7 1/2 ounces)
1 1/4 cups sugar, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
7 tablespoons canola oil
1/3 cup fresh lime juice (about 3 limes)
3 tablespoons water
1 teaspoon finely grated lime rind
1 teaspoon pure lemon extract
3 egg yolks
8 egg whites
1 teaspoon cream of tartar
3 tablespoons sugar
2 tablespoons lime juice (about 1 lime)
2 1/2 cups fat-free whipped topping, thawed
Fresh mint sprigs (optional)
Fresh blueberries (optional)
Lime wedges (optional)
- To prepare the lime filling, combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. Cover and chill 3 hours.
- Preheat oven to 325°.
- To prepare cake, coat bottoms of 3 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
- Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.
- Combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
- Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 20 minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes on a wire rack; remove from pans. Remove wax paper from cake layers. Cool completely on wire rack.
- To prepare frosting, combine 3 tablespoons sugar and 2 tablespoons lime juice in a small glass bowl. Microwave at high for 30 seconds or until sugar dissolves. Cool completely. Fold into whipped topping.
- To assemble cake, place 1 cake layer on a plate; spread half of filling over cake layer [add sliced strawberries if desired]. Top with second layer, remaining half of filling, and third layer. Spread frosting over top and sides of cake. Garnish with mint, blueberries, and lime wedges, if desired. Store cake loosely covered in refrigerator for up to 3 days. Slice cake into wedges.
16 servings (serving size: 1 slice)
CALORIES 290(29% from fat); FAT 9.3g (sat 2.1g,mono 4.6g,poly 2.1g); PROTEIN 5.3g; CHOLESTEROL 47mg; CALCIUM 122mg; SODIUM 218mg; FIBER 0.3g; IRON 1.1mg; CARBOHYDRATE 44.9g