lime chiffon cake
Chiffon cakes are the perfect marriage between a rich classic pound cake and airy angel food cake – simultaneously rich, light, and utterly scrumptious. This breezy cake happens to be lusciously golden and perfumed with lime zest and juice, a fine bridge between late spring and early summer when topped with spoonfuls of juicy berries.
I adore this cake and I have a feeling you will too. Bake it to share with someone you love who could use a dose of sweet, tangy, and simple cake.
- 1 1/3 cups cake flour (see note below)
- 1 1/2 cups sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs, at room temperature
- 5 egg yolks, at room temperature
- 2/3 cup water
- 1/2 cup coconut oil, melted and slightly cooled
- 3 Tbsp lime zest (zest of 4 limes)
- 2 Tbsp lime juice
- 1 tsp vanilla extract
- 5 egg whites, at room temperature
- 1/2 tsp cream of tartar
- 2/3 cup powdered sugar, sifted
- pinch of salt
- 1/2 tsp lime zest
- 2 tsp lime juice
- 2 Tbsp milk
- Preheat oven to 325°F and line the bottom of a 10-inch tube pan with parchment (do not grease). Whisk together cake flour, sugar, baking powder, and salt in a large bowl. Make a well in the center of the mixture. Whisk together eggs, egg yolks, water, coconut oil, lime zest, lime juice, and vanilla in a medium bowl. Add to flour mixture and fold in just until combined.
- Combine egg whites and cream of tartar in large mixer bowl fitted with wire whip attachment. Whip for 1 minute on medium-low until foamy. Increase speed to medium-high and whip for 3 to 4 minutes, until stiff peaks form. Use a clean rubber spatula to gently fold egg whites into batter. Pour batter into prepared pan, smooth top with spatula, and gently tap pan once to remove air bubbles.
- Bake for 54 to 55 minutes, or until top is golden and a toothpick inserted in the center comes out clean. Invert pan and let cake cool completely, about 90 minutes. Once the cake has cooled, run a thin knife around the edge to loosen and invert onto a serving platter. For the glaze, whisk together powdered sugar, salt, lime zest, lime juice, and milk in a small bowl. Drizzle glaze over cooled cake and let set before serving. Store leftovers at room temperature up to 2 days.
To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch. Adapted from The Cook’s Illustrated Cookbook.
- Calories: 295
- Carbohydrates: 43