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52 Weeks of Baking: Fresh Lime Chiffon Cake with Strawberries & Blackberries

52 Weeks of Baking: Fresh Lime Chiffon Cake with Strawberries & Blackberries

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,

Fresh Lime Chiffon Cake
From Cooking Light June 2006 by Jan Moon

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.

Filling:
1 teaspoon finely grated lime rind
1/4 cup fresh lime juice (about 2 limes)
1 (14-ounce) can sweetened condensed milk

Cake:
Cooking spray
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

Frosting:
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)

  1. 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.
  2. Preheat oven to 325°.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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)
Nutritional Information

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


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Join The Conversation
Rose-16 Rose-16 8 years
I was originally just a Popsugar fan, and now I'm addicted to the whole network. May I just say, Yum, that I LOVE this 52 weeks of baking series. I never want it to end! Also, as a vegetarian, I truly appreciate all the great recipes!
coscharm86 coscharm86 8 years
This cake was so delicious. I had a free Saturday, so I took the time out to make it, the long way, and I must say i was truly impressed especially since this was my first cake from scratch. Brought it to the job and they devoured it. Keep up the good work!
spacebear spacebear 8 years
I wish I had the time to buy this...I will now be looking for a bakery where can buy one to devour!
pinkdragonfly pinkdragonfly 8 years
Oh that's gorgeous! Yum!
glam-sugar glam-sugar 8 years
That looks and sounds amazing!
Brians-Girl Brians-Girl 8 years
mmmmmmmmmmmmmmmmmmmmmmmm all of a sudden im hungrY!
meganekko meganekko 8 years
this sounds amazing, but i think it's too complex for me =(
Food Food 8 years
sillyfilly - if you're looking for a simpler cake, I would actually suggest using a box cakemix - those are simple and whip together in a snap. The filling in the above recipe is also really simple (and absolutely delicious). For the frosting, i whipped up heavy cream, but coolwhip or something like that would make a good alternative. The cake part itself was complicated, but using a box (or even, dare i suggest a pre-made angelfood cake), would make it super easy. good luck!
Fab_Kitty Fab_Kitty 8 years
Ooooh the filling does sound like it'd be heavenly on angel food cake.
sillyfilly sillyfilly 8 years
Such a pretty cake - please let us know if you think you can make it a little simpler!
ccy ccy 8 years
Isn't that the prettiest cake ever! I don't think i have the patience to make it but I like looking at the picture! :)
samshrew samshrew 8 years
Well, I'm the sister she's referring to and this cake was AWESOME! Everything worked so well together--the light, fluffy cake along with the lime flavor, homemade frosting, and yummy strawberries hidden inside made it sooo good! Plus, it looked so pretty I *almost* didn't want to eat it (yeah, right)! It was totally my idea of the perfect birthday cake. Thanks Yumsugar--I know it was a lot of work but I thought it was well worth it--you're the best!
mwmsjuly19 mwmsjuly19 8 years
I'm not into filled cakes -- but this does look quite good.
LadeeVolFan LadeeVolFan 8 years
Hmm...I bet this would make a great cupcake. Just use the filling inside the cupcakes and top with the icing and some sliced strawberries. Would probably just add the lemon zest and flavoring to a white cake mix. Hmmmm...I might have to try that. :-)
CestLaVie CestLaVie 8 years
Looks divine! I want this for MY birthday cake- but maybe lemon/stawberry instead!
bexatious bexatious 8 years
Oh, Lord, that looks exquisite. I'm definitely going to have to make it this weekend.
partysugar partysugar 8 years
I hate it when I don't get to sample the 52 week's of baking! It looks like another splendid cake YumSugar!
crispet1 crispet1 8 years
Yum, ok, good to know. It is Cooking Light, so maybe it wasnt as indulgent as a birthday cake could be!
Food Food 8 years
Thanks! It was fun to make, but honestly, I'm not 100% sure the actual cake was worth the effort (but do take the filling, it was so simple and so delicious!) There are quite a few steps, and it produces a good cake, but not an amazing one. I'm definitely going to keep tinkering with it though, the concept was really lovely - like a lime shortcake, only gooier!
crispet1 crispet1 8 years
First off, what a gorgeous cake. It looks as light and delicious as ever! Im sure it was so tasty. This sounds like a cake that I would enjoy baking and eating. Im printing this off right now!!
ALSW ALSW 8 years
I love the addition of strawberries.
wiggle wiggle 8 years
That cakes looks so delicious!!!!
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