Saturday, April 28, 2007

McDirkey Cooking-Lime Chiffon Cake


I was looking online for Pretty Cakes (Google Image) and found this cake and decided that I wanted to make that! So Schmoop and I had a little date night Friday and baked a cake. I've never made a chiffon cake but it was sooo good!!!
I've enclosed the recipe below with pictures of us making it in between. :)
Fresh Lime Chiffon Cake
Yield: 16 servings

Filling:
1 teaspoon finely grated lime rind
1/4 cup fresh lime juice (about 2 limes)
1 (14-ounce) can sweetened condensed milk

Cake:
Cooking spray
1 tablespoon cake flour
2 cups sifted cake flour (7 1/2 ounces)
1 1/4 cups sugar, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
7 tablespoons canola oil
1/3 cup fresh lime juice (about 3 limes)
3 tablespoons water
1 teaspoon finely grated lime rind
1 teaspoon pure lemon extract
3 egg yolks
8 whites
1 teaspoon cream of tartar

Frosting:
3 tablespoons sugar
2 tablespoons lime juice (about 1 lime)
2 1/2 cups fat-free whipped topping, thawed

Fresh mint sprigs (optional)
Fresh blueberries (optional)
Lime wedges (optional)


To prepare the lime filling, combine 1 teaspoons 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 degree F.

To prepare cake, coat bottoms of 3 (8-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with wax papaer. Coat wax paper with cooking spray, dust with 1 tablespoon flour.

Lightly spoon 2 cups cake flour onto 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.

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 at 325 degree for 20 minutes or until ckae 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.

To prepare 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.


To assemble cake, place 1 cake layer on a plate; spread half of filling over cake layer. Top with second 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. Slice cake into wedges.



Source: Cooking Light, date unknown

6 comments:

Mom Tu-Tu said...

Very good looking cake!

mama k said...

yum-o!

Anna said...

Is Schmoop wearing a skirt?

Dirkey said...

its an apron, don't tease him I won't be able to make him wear it anymore. Its so darn cute having matching aprons in the kitchen!!!

Trace said...

Pretty fancy! I admit, I'm a big cookie baker and intimidated by the cake realm.

eliza said...

hi Dirkey...yours is as good as mine! i agree that this cake is heavenly! my fave so far...