Baking a Lime Chiffon Cake
3 هزار بار بازدید -
5 ماه پیش
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We wanted to bring something
We wanted to bring something green to a St. Patrick's Day brunch and I decided on making a lime chiffon cake. Chiffon cakes are a wonderful hybrid cake - the lightness of an angel's food cake with the richness of a sponge cake. I added some green food coloring to both the batter and the icing, which I normally wouldn't do, but this was in celebration of St. Patrick's Day and I wanted something green! Happy St. Patrick's Day!
2 1/4 cups cake flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
1 TBSP lime zest
2 tsp vanilla
6-7 drops green food color
1 cup egg whites (from 7-8 large eggs)
1/2 tsp cream of tartar
Separate the egg yolks from the whites. You'll want five yolks and a cup of egg whites. So you'll need to use 7-8 eggs total.
Zest two limes. You should have more than the one tablespoon of zest needed for the batter. You will use the remaining zest for the icing. After zesting the limes you can juice them and save the juice for the icing.
Pre-heat oven to 325 degrees. In a large bowl, stir together cake flour, sugar, baking powder and salt. Make a well in the center of the dry mixture and add the following ingredients in this order: oil, egg yolks, water, lime zest, vanilla, and food color. Stir until well combined and mixture is smooth. Set aside.
In a large bowl, beat egg whites and cream of tartar until stiff peaks are formed. Slowly pour batter mixture over the beaten egg whites and gently fold in batter until well combined. Fold gently and just enough so that there are no white streaks in batter. Pour mixture into an ungreased 10-inch tube pan. Bake in oven for 70-75 minutes, or until top of cake springs back when gently pressed.
Remove cake from oven and invert tube pan (I use a full wine bottle for this) and allow to cool completely before removing cake from tube pan. Once cake is removed from the pan you can prepare the icing.
Juice of two limes
Remaining lime zest
1 1/2 - 2 cups powdered sugar
2 drops green food color
Combine all ingredients in a large bowl and stir so there are no clumps of powdered sugar. If you want a thicker icing, add more powdered sugar. Pour icing over top of cake covering top completely and let excess run down sides. Allow icing to set up and cake is ready to serve.
#baking #cake #chiffoncake #chiffoncakerecipe #bakingfromstrach #cakes
2 1/4 cups cake flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
1 TBSP lime zest
2 tsp vanilla
6-7 drops green food color
1 cup egg whites (from 7-8 large eggs)
1/2 tsp cream of tartar
Separate the egg yolks from the whites. You'll want five yolks and a cup of egg whites. So you'll need to use 7-8 eggs total.
Zest two limes. You should have more than the one tablespoon of zest needed for the batter. You will use the remaining zest for the icing. After zesting the limes you can juice them and save the juice for the icing.
Pre-heat oven to 325 degrees. In a large bowl, stir together cake flour, sugar, baking powder and salt. Make a well in the center of the dry mixture and add the following ingredients in this order: oil, egg yolks, water, lime zest, vanilla, and food color. Stir until well combined and mixture is smooth. Set aside.
In a large bowl, beat egg whites and cream of tartar until stiff peaks are formed. Slowly pour batter mixture over the beaten egg whites and gently fold in batter until well combined. Fold gently and just enough so that there are no white streaks in batter. Pour mixture into an ungreased 10-inch tube pan. Bake in oven for 70-75 minutes, or until top of cake springs back when gently pressed.
Remove cake from oven and invert tube pan (I use a full wine bottle for this) and allow to cool completely before removing cake from tube pan. Once cake is removed from the pan you can prepare the icing.
Juice of two limes
Remaining lime zest
1 1/2 - 2 cups powdered sugar
2 drops green food color
Combine all ingredients in a large bowl and stir so there are no clumps of powdered sugar. If you want a thicker icing, add more powdered sugar. Pour icing over top of cake covering top completely and let excess run down sides. Allow icing to set up and cake is ready to serve.
#baking #cake #chiffoncake #chiffoncakerecipe #bakingfromstrach #cakes
5 ماه پیش
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