|egg yolk batter|
|Above: whipped egg whites|
|Above: slowly incorporate egg yolk mix to the whites|
|Above: two pans not enough, luckily there is a third!|
|Above: one of the smaller cakes|
Extremely pleased with my first chiffon cake!
|Above: the missing quarter (above) inside my tummy!|
|Above: the larger cake got abit butchered! sigh!|
June’s Cake: Lime Chiffon Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Makes one 9 inch angel food pan cake
1 and 1/3 cups cake flour
½ tsp baking soda
½ tsp salt
7 large eggs – 5 separated and 2 left whole
1½ cups sugar
½ cup vegetable oil
1/3 cup fresh lime juice
1/3 cup water
2 tsp grated lime zest
1 tsp vanilla extract
1/3 tsp cream of tartar
Preheat the oven to 325F. Have ready a 9 inch ungreased angel food tube pan with a removable bottom.
Combine the flour, baking soda and salt in a medium bowl and whisk thoroughly to break up any lumps. Set aside.
Place the egg yolks and 2 whole eggs in a large mixing bowl and beat on medium high speed until lightened in colour, about 3 minutes. With the mixer running, add 1 cup sugar in a slow steady stream and continue to beat until the mixture is light and increased in volume, about 5 minutes. With the mixer still running, slowly pour in the oil and continue to beat for 1 minute longer.
Combine the lime juice and water in a measuring cup. With the mixer on low speed add 1/3 of the flour, then ½ the lime mixture, another 1/3 flour, the rest of the lime and then the remaining flour. Scrape down the bowl when necessary. Stir in the lime zest and vanilla.
With clean beaters, whip the egg whites on medium speed until frothy. Add the cream of tartar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining ½ cup sugar in a slow stream, and whip until the whites hold stiff peaks.
Fold ¼ of the yolk mixture into the whites to lighten. Then fold the remaining whites into the yolk mixture, gently but thoroughly. Pour the batter into the tube pan and smooth the top. Bake the cake until golden brown and the top springs back when touched, about 55minutes to 1hour.
If your pan has feet, invert the pan onto a heatproof surface and allow to cool. If your pan doesn’t have feet, invert 4 heatproof drinking glasses on the counter and rest the inverted pan on top of the glasses to allow air to circulate around the cake while it cools. Let the cake cool completely in the pan, about 2 hours.