Sunny Lime Cake

Lime Chiffon cake (2)

Angel food and Chiffon cakes are some of my favorite cakes.  Easy to make and so light.  I love anything lime and this is a light cake with a nice lime flavor.  If you don’t like lime, you can substitute any citrus flavor you want.  Just a side note – with chiffon cakes it is always a good idea to let the eggs stand at room temperature for an hour or two before making the cake.

1 cup plus 2 tablespoons sifted cake flour

5 egg yolks, unbeaten\

1 tablespoon water

1 cup sugar

2 tablespoon lime juice, you can use bottled, but fresh is always better

1 – 2 tsp. grated lime zest

5 egg whites

1/4 tsp. salt

1/4 tsp. cream of tartar

Preheat oven to 375 degrees.  Sift flour once, measure and sift 4 times more.  Place egg yolks and water in a mixing bowl and beat until very thick and light, usually takes about 3-4 minutes.  Add 1/2 cup of the sugar, gradually, beating constantly with the beater.  Add lime juice and zest and beat 1 minute longer.  Add flour and fold in with a spatula until just blended.  Beat egg whites and salt  until foamy.  Sprinkle in cream of tartar and continue beating until the egg whites are stiff enough to hold up in soft peaks, but are still moist and glossy.    Add the rest of the sugar in 4 parts, sprinkling about 2 tablespoon at a time over the egg white and beating each time.  Fold in the egg yolk mixture.  Pour batter into an ungreased tube pan. Bake for 30-35 minutes.  Remove cake from oven and invert onto cake rack.  Let stand for about an hour.  Loosen from sides of pan with spatula.  Place on cake plate and drizzle lime glaze over top.

Lime glaze

2 cups powdered sugar

2 tsp. lime juice

1 tsp. lime zest

Mix ingredients and add enough water to make a slightly thick glaze.  Pour over top of cooled cake, allowing it to drip down the sides.


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