LIME CHIFFON CAKE
The next time you spot lovely little limes at the grocery store, pick some up and make this outstanding cake! A cool, refreshing curd peeks out from every tender slice.-Redawna Kalynchuk, Sexsmith, Alberta
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Let eggs stand at room temperature for 30 minutes., In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime zest 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., 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., For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, zest 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., In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd., 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 zest.
Nutrition Facts : Calories 600 calories, Fat 33g fat (14g saturated fat), Cholesterol 255mg cholesterol, Sodium 353mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 1g fiber), Protein 8g protein.
FRESH LIME CHIFFON CAKE
Make and share this Fresh Lime Chiffon Cake recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- FILLING: Combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. Cover and chill 3 hours.
- Preheat oven to 325°.
- CAKE: Coat bottoms only of 3 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
- Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.
- Combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk.
- Add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
- Add cream of tartar; beat until soft peaks form.
- Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
- Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife.
- Bake for 20 minutes or until cake springs back when lightly touched.
- Cool in pans for 10 minutes on a wire rack; remove from pans.
- Remove wax paper from cake layers.
- Cool completely on wire rack.
- FROSTING: Combine 3 tablespoons sugar and 2 tablespoons lime juice in a small glass bowl. Microwave at high for 30 seconds or until sugar dissolves. Cool completely. Fold into whipped topping.
- ASSEMBLY: Place 1 cake layer on a plate; spread half of filling over cake layer. Top with second layer, remaining half of filling, and third layer. Spread frosting over top and sides of cake.
- Garnish with mint, blueberries, and lime wedges, if desired.
- Store cake loosely covered in refrigerator for up to 3 days.
Nutrition Facts : Calories 313.4, Fat 11.3, SaturatedFat 3.4, Cholesterol 51, Sodium 202.6, Carbohydrate 47.9, Fiber 0.3, Sugar 32.6, Protein 6
CHIFFON CAKE RECIPE BY TASTY
Here's what you need: large eggs, cold water, canola oil, vanilla extract, lemon zest, all-purpose flour, baking powder, sugar, salt, cream of tartar, butter, sugar, evaporated milk, seasonal fruit
Provided by Rie McClenny
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325˚F (160˚C).
- In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well to combine.
- Sift the flour and baking powder into a separate medium bowl. Add ¾ cup (150 grams) of sugar and salt and whisk to combine.
- Pour the wet ingredients into the dry ingredients and whisk well.
- In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add the remaining sugar and beat until soft peaks form and the egg whites are glossy.
- Pour the egg yolk batter into the egg whites and fold to combine with a spatula.
- Divide the batter between 2 ungreased 8.5-inch (21 cm) round cake pans (not greasing will help the chiffon cakes rise).
- Bake for 40-50 minutes, then increase the temperature to 350˚F (180˚C) and bake for 10-15 minutes more, or until a toothpick inserted in the center of a cake comes out clean.
- While the cakes are baking, make the buttercream frosting: combine the butter and about half of the sugar in a large bowl and cream with a hand mixer until combined. Add the rest of the sugar and beat to incorporate. With the mixer running, slowly add the evaporated milk and beat until smooth.
- Remove the cakes from the oven and cool the cake upside down. Once cool to the touch, sliding an offset spatula around the edges to release the cakes from the pans.
- Cut off the tops of the cakes so the surfaces are flat and smooth.
- Set 1 cake on a cake platter or serving dish. Spread buttercream over the top of the cake with an offset spatula and sprinkle with some seasonal fruit. Cover the fruit with buttercream.
- Place the other cake on top. Spread buttercream over the top, keeping the sides exposed, and decorate with seasonal fruit and edible flowers.
- Enjoy!
Nutrition Facts : Calories 724 calories, Carbohydrate 72 grams, Fat 45 grams, Fiber 0 grams, Protein 13 grams, Sugar 40 grams
MANGO AND LIME CHIFFON CAKE
Categories Cake Milk/Cream Egg Ginger Dessert Bake Lime Mango Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 22
Steps:
- For lime-ginger curd:
- Whisk sugar, lime juice, egg yolks, 3 whole eggs, and grated ginger in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 6 minutes. Remove bowl from over water. Quickly add chilled butter cubes to curd; whisk until butter is melted. Press sheet of plastic wrap directly onto surface of lime-ginger curd; refrigerate curd overnight. (Lime-ginger curd can be made 3 days ahead. Keep covered and refrigerated.)
- For cake:
- Simmer mango nectar in heavy medium saucepan over medium heat until reduced to 3/4 cup, about 20 minutes. Remove from heat. Cool mango syrup to room temperature.
- Position rack in center of oven and preheat to 325°F. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease cake pans or parchment paper). Sift flour, 6 tablespoons sugar, baking powder, and salt into medium bowl. Whisk egg yolks, canola oil, lime peel, and 6 tablespoons mango syrup in large bowl to blend (reserve remaining mango syrup for glaze). Add dry ingredients; whisk to blend.
- Using electric mixer, beat egg whites in another large bowl until soft peaks form. Add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy. Fold 1/3 of egg whites into yolk mixture, then fold in remaining whites in 2 additions.
- Divide batter between prepared pans. Bake cakes until golden and tester inserted into center comes out clean, about 22 minutes. Cool cakes completely in pans on rack. Run small knife around edge of pans to loosen cakes. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms; tap sharply on work surface if necessary to release cakes from pans. Peel off parchment paper.
- For glaze and topping:
- Boil sugar, lime juice, and remaining 6 tablespoons mango syrup in heavy small saucepan until liquid is reduced to 1/4 cup, about 3 minutes. Chill glaze until cold, about 15 minutes. Place 1 cake layer, flat side up, on platter. Spread 2 cups lime-ginger curd over top of cake (reserve remaining curd for another use). Chill cake until curd firms up slightly, about 2 hours. Top with second cake layer, flat side down, pressing gently to adhere.
- Beat whipping cream and 2 tablespoons glaze in bowl until firm peaks form. Spread cream over top (not sides) of cake. Slightly overlap mango slices in concentric circles atop cream. Rewarm remaining glaze just to soften. Brush glaze over mango slices. Chill cake at least 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep chilled.)
- Cut cake into wedges and serve.
FRESH LEMON CHIFFON CAKE
A very light and fresh yummy cake! I made this for a bridal shower and everyone raved. I have been asked so often for the recipe that I decided to post it.
Provided by Bowie Girl
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Have frosting ready and at the temperature you like to frost with.
- Preheat oven to 320°F.
- Prepare cake pans: Coat bottoms of 3 (8-inch) round cake pans with cooking spray. Do not coat sides of the cake pans. Place wax paper on the bottom of the three cake pans and then spray the top of the wax paper with the cooking spray. Dust the wax paper bottom of all three pans with 1 table spoon of flour.
- Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and ½ teaspoon salt in a large bowl, stirring with a whisk until well combined.
- Combine oil, 1/3 cups juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yokes in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture; beat with mixer at medium speed until smooth.
- Place egg whites in a large bowl; beat with mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into flour mixture; gently fold in remaining egg white mixture.
- Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325 degrees for 20 minuets or until cake springs back when lightly touched. Cool in pans for 10 minuets on a wire rack; remove from pans. Remove wax paper from cake layers. Cool completely on wire racks.
- To assemble cake, place 1 cake layer on a plate; spread half of the filling over the cake layer. Top with second cake layer, remaining half of the filling, and third layer. Spread frosting over top and sides of cake. Garnish with mint, blueberries, and lemon wedges, if desired. Store cake loosely in refrigerator for up to three days. Slice into cake wedges.
Nutrition Facts : Calories 265.3, Fat 9.4, SaturatedFat 1, Cholesterol 41.5, Sodium 211.9, Carbohydrate 40.4, Fiber 0.4, Sugar 21.2, Protein 5
LEMON CHIFFON CAKE
This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! -Trisha Kammers, Clarkston, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 288mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
CHIFFON CAKE
This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter Cream Frosting.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
- Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
- In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
- Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
- Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 38.2 g, Cholesterol 102.4 mg, Fat 10.2 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 1.8 g, Sodium 303.2 mg, Sugar 21.7 g
NO BAKE LEMON-LIME CHIFFON PIE
Enjoy this light, airy, non-filling chilled pie as a great dessert after a barbecue.
Provided by Patti'sPantry
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h15m
Yield 16
Number Of Ingredients 6
Steps:
- Pour the boiling water into a small bowl, and stir in the gelatin until dissolved. Set aside.
- Beat the evaporated milk in a mixer bowl until stiff. Add the lemon juice and sugar; continue beating. Stir in the gelatin mixture and blend thoroughly. Chill for 1 hour.
- Pour filling into the crusts. Chill until firm, about 1 hour, or overnight.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 39.2 g, Cholesterol 6.9 mg, Fat 9.2 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 219.8 mg, Sugar 30.9 g
More about "fresh lime chiffon cake recipes"
FRESH LIME CHIFFON CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (13)Calories 290 per servingServings 16
- To prepare the lime filling, combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. Cover and chill 3 hours.
- To prepare cake, coat bottoms of 3 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
- Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.
LIME CHIFFON CAKE - TUTTI DOLCI
From tutti-dolci.com
Reviews 32Estimated Reading Time 3 minsServings 12Calories 295 per serving
- 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.
HOW TO BAKE THE KEY LIME CHIFFON CAKE - US.BLASTINGNEWS.COM
From us.blastingnews.com
LEMON CHIFFON CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE: CHIFFON CAKE WITH 6 VARIATIONS (JAMES MCNAIR RECIPE ...
From recipelink.com
BIRTHDAY CAKE RECIPES | COOKING LIGHT
From cookinglight.com
LIGHT AND AIRY CHIFFON DESSERTS FOR A TASTE OF NOSTALGIA
From bhg.com
MOM’S CHIFFON CAKE WITH LIME CURD - CIAO ITALIA
From ciaoitalia.com
LIME CHIFFON CAKE - BAKING BITES
From bakingbites.com
LEMON CHIFFON CAKE WITH WHIPPED CREAM FROSTING - COOK LIKE JAMES
From cooklikejames.com
KEY LIME CAKE – MODERN HONEY
From modernhoney.com
LEMON CHIFFON CAKE RECIPE {EASY HOMEMADE CAKE WITH LEMON …
From thebestcakerecipes.com
COCONUT LIME CHIFFON CAKE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
FAT BUNNY: LIME CHIFFON CAKE
From fatangrybunny.blogspot.com
EASY CHIFFON CAKE RECIPE | LIL' LUNA
From lilluna.com
GINGER KEY LIME CHIFFON CAKE - HUSBANDS THAT COOK
From husbandsthatcook.com
LIME CHIFFON CAKE WITH MANGO WHIPPED CREAM - COOK TIL DELICIOUS
From cooktildelicious.com
VANILLA CHIFFON CAKE - BAKING SENSE®
From baking-sense.com
10 BEST CHIFFON CAKE FLAVORS RECIPES | YUMMLY
From yummly.com
TANGY LIME COCONUT CAKE WITH LIME FROSTING - BELLY RUMBLES
From bellyrumbles.com
LEMON CHIFFON CAKE RECIPE (WITH BLACKBERRY GLAZE) - GREEDY EATS
From greedyeats.com
EASY TANGERINE CHIFFON CAKE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
DELICIOUS KEY LIME CHIFFON CAKE RECIPE - BLASTING NEWS
From us.blastingnews.com
FRESH KEY LIME CAKE! - LAUGHING SPATULA
From laughingspatula.com
MANGO AND LIME CHIFFON CAKE RECIPE | BON APPéTIT
From bonappetit.com
MAPLE CHIFFON CAKES - TEATIME MAGAZINE
From teatimemagazine.com
LEMON CHIFFON CAKE RECIPE - SERIOUS EATS
From seriouseats.com
BEST MINI LEMON CHIFFON CAKES WITH LEMON CRYSTAL GLAZE RECIPES …
From foodnetwork.ca
FLUFFY LEMON CHIFFON CAKE RECIPE | COOKIES & CUPS
From cookiesandcups.com
MEYER LEMON CHIFFON CAKE マイヤーレモンシフォンケーキ
From justonecookbook.com
EASY LIME CAKE - LOVE FROM THE OVEN
From lovefromtheoven.com
LEMON-ORANGE CHIFFON CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
LIME CAKE FROM SCRATCH | MY CAKE SCHOOL
From mycakeschool.com
KIWI LIME CHIFFON CAKE RECIPE | BAKEPEDIA
From bakepedia.com
LEMON CHIFFON CAKE | DESSERT | THE BEST BLOG RECIPES
From thebestblogrecipes.com
CHIFFON CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search