This lime chiffon cake is just the right dessert to serve on a warm spring or summer day. Light in taste and texture, the recipe uses fat-free whipped topping to keep the calories on the light side as well. For the prettiest presentation, be sure to use the suggested garnishes.
1 teaspoon finely grated lime rind
1/4 cup fresh lime juice (about 2 limes)
1 (14-ounce) can sweetened condensed milk
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 egg whites
1 teaspoon cream of tartar
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)
How to Make It
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.
Preheat oven to 325°.
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.
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° 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.
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, 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. Slice cake into wedges.
I love this cake! As others have noted, it is time consuming, so I only make it for special occasions. I whip my own cream for the topping. Try to take it out right when it's done and before it becomes golden so that it's not dry. I usually make the cake a day in advance and frost it the next day. It is delicious, refreshing and always a big hit.
In researching a great dessert to take to an upcoming St. Pat's party - I made this for my monthly staff meeting to test it out. Making this frosted, three-layer cake was not as time intensive as the other reviews made it sound; although grating the lime rind got old after awhile. (I need a new tool, I think).
The taste was good, light and "refreshing" my staff members said (of course, I am paying them so what else would they say?). I, being impartial, did like the taste as it was uniquely tart and limey.
I might make it again in the spring/summer - and I might try to put a different, contrasting filling inbetween the layers. It will be fun to experiment.
I'm a 15 year old girl, who decided to cook this as a surprise for my moms birthday. A very long time to make, with all the different layers and such, but it was worth it, and very fun to decorate with purple chive flowers, lime slices, etc. Although i didn't like it much (from eating so much of the batter and getting sick >w<) the family LOVED it.
This was just ok, but I did have to improvise a bit, which may have affected the outcome. I didn't have lemon extract and so used vanilla instead, and as I don't do "whipped oil", I made the frosting with a homemade powdered milk/gelatin concoction which didn't really have the right texture. If I make this again I'll use real whipped cream or use a different frosting altogether; I'll also have to have fresh limes and mint on hand, as the appearance of the finished cake is rather boring without the pretty garnishments in the photo.
Chiffon cakes take a little more time, but if you follow the recipe exactly, neither you nor your guests will be disappointed. This cake is perfect for spring and summer. It's been a hit every time I've made it and looks quite impressive.
This is a wonderful cake, but you have to be really careful when you are baking it. Take it out of the oven a little early, even if you don't think it looks done because the cake will be hard if it is overcooked.
Beautiful, elegant looking cake. Tasted amazing as well. I used a different filling recipe, though. My husband wanted a wedding type cake for his birthday with lemon filling. He wanted me to duplicate the cake at his brother's wedding. I used a lemon curd recipe and added vanilla pudding to it to make it creamier. I also made my own whipping cream for topping, not fat free but way more delicious. Everyone loved it, including my husband and requested it for future birthdays!
This cake is fabulous! If you like a nice, refreshing, light citrus-tasting cake, you will like this. It is not complicated, just a little time-consuming whipping the egg whites. But what a great result - received multiple compliments. It made a perfect 3 layer 8x8 square.