Sweet Cooking

Fresh Lime Chiffon Cake

In Cakes & Cupcakes, Fruit on July 6, 2010 at 4:55 pm

I don’t have a lot of opportunities to bake cakes, but I love doing it. This “Fresh Lime Chiffon Cake” is a nice dessert for summer luncheons or cook-outs. It’s a little time consuming, but I think the results are worth it…light and sweet with a little lime tang.

So pretty!

Follow the instructions as indicated in the recipe. I made the cakes first. A chiffon cake is very light. It’s made with vegetable oil instead of butter. It is difficult to beat air into oil, so chiffon cakes achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking. Some people have issues with egg whites. I hope the photos below explain the “peak” stages.

This is soft peak stage. Once you reach this point, you add in the sugar.

This is stiff peak stage.

I chose to use two square pans instead of 3 round ones. Just ’cause. No particular reason, I just like squares. I had to bake them a little longer – maybe 25 minutes. I used the touch method to test for doneness. If you lightly press onto the top of the cake, the indentation from your finger should go away. If it doesn’t, the cake isn’t ready.

2 pans full of batter and a tired dog.

Once the cakes were in the oven, I moved on to the filling.  The recipe says to refrigerate the filling for 3 hours. My filling was fine after 2 hours.  So at this point, the cakes are cooling and the filling is chilling! Time to move on to the frosting. It’s super easy and comes together quickly.

The frosting is Cool Whip, lime juice and sugar. Decorate with fruit, mint and lime wedges!

Fresh Lime Chiffon Cake. Love it!

  1. extremely delicious looking, could be dangerous!

  2. Very delicious! Going to make key lime pie soon. Maybe when you’re in town!

  3. So you can bake a chiffon cake in a regular pan? Was it hard? Did the cake get smaller when it cooled?

    • Yes, I just used regular cake pans. The cakes didn’t get smaller. It was really easy!

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