Beautiful, fragrant, and flourishing with bright citrus flavors, this Lime Chiffon Cake garnished in pretty petals will leave you swooning.
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
- Preheat oven to 350°.
- In a large bowl, stir together 1 cup sugar and zests until well combined. Whisk in flour, baking powder, and salt.
- 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.
- 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.
- 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.
- 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.
- 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.
Mascarpone Whipped Cream
Makes about 4 cups
Ingredients
- 1½ cups mascarpone cheese
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone, confectioners’ sugar, and vanilla at medium-high speed until fluffy, 1 to 2 minutes. With mixer on medium-high speed, add cream in a slow, steady stream, beating until combined. Scrape sides of bowl, and fold until well combined. Use immediately, or refrigerate in an airtight container until ready to use.
