Fresh Lime Chiffon Cake Recipes

LIME CHIFFON CAKE

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.

FRESH LIME CHIFFON CAKE

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.

CHIFFON CAKE RECIPE BY TASTY

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!

MANGO AND LIME CHIFFON CAKE

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

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.

LEMON CHIFFON CAKE

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.

CHIFFON CAKE

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.

NO BAKE LEMON-LIME CHIFFON PIE

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.