• 12servings
  • 105minutes
  • 600calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 7 eggs, separated

  2. 1-3/4 cups all-purpose flour

  3. 1-3/4 cups sugar

  4. 3 teaspoons baking powder

  5. 1/2 teaspoon salt

  6. 1/2 cup water

  7. 1/2 cup canola oil

  8. 1/4 cup lime juice

  9. 4 teaspoons grated lime peel

  10. 1 teaspoon vanilla extract

  11. 1/2 teaspoon cream of tartar

  12. LIME CURD:

  13. 4 eggs

  14. 1-1/2 cups sugar

  15. 1/2 cup lime juice

  16. 2 tablespoons grated lime peel

  17. 1/8 teaspoon salt

  18. 1/2 cup butter, cubed

  19. 1-1/2 cups heavy whipping cream

  20. Lime peel strips

Instructions Jump to Ingredients ↑

  1. Lime Chiffon Cake Recipe photo by Taste of Home Let eggs stand at room temperature for 30 minutes.

  2. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime peel and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.

  3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside.

  4. For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.

  5. In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd.

  6. Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with remaining curd. Top with remaining cake layer; spread whipped cream over top and sides of cake. Garnish with lime peel. Yield: 12 servings.


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