Lime Chiffon Cake
 
Makes 1 (10-inch) cake
Ingredients
  • 1½ cups sugar, divided
  • 4 teaspoons packed lime zest
  • 2 teaspoons packed orange zest
  • 2¼ cups unbleached cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 7 large eggs, separated and room temperature
  • ½ cup vegetable oil
  • ¼ cup fresh lime juice
  • ¼ cup fresh orange juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • Mascarpone Whipped Cream (recipe follows)
  • Garnish: fresh mint, edible flowers*
Instructions
  1. Preheat oven to 350°.
  2. In a large bowl, stir together 1 cup sugar and zests until well combined. Whisk in flour, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks at medium-high speed until doubled in volume, about 3 minutes. Reduce mixer speed to medium, and add oil in a slow, steady stream, beating until combined. Reduce mixer speed to low, and add lime juice, orange juice, and vanilla, beating until combined. Transfer to another large bowl.
  4. Clean bowl of stand mixer and whisk attachment. Using the whisk attachment, beat egg whites and cream of tartar at medium-high speed until soft peaks form, about 2 minutes. Gradually add remaining ½ cup sugar in a slow, steady stream, beating until combined. Increase mixer speed to high, and beat until medium-soft peaks form, about 2 minutes.
  5. Gradually whisk flour mixture into egg yolk mixture until combined and no lumps remain. Using a balloon whisk, gently fold in egg white mixture in three additions. Pour batter into an ungreased 10-inch removable-bottom tube pan.
  6. Bake until golden brown and a wooden pick inserted near center comes out clean, about 50 minutes. Immediately invert pan, resting on a bottle if needed, and let cool completely in pan.
  7. Using an offset spatula, loosen cake from sides and bottom of pan. Remove from pan, and transfer to a cake plate. Serve with Mascarpone Whipped Cream. Garnish with mint and flowers, if desired.
Notes
*We used Sweet Botanicals pansies.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/lime-chiffon-cake/