Lime Chiffon Cake

Do you ever just feel defeated??

Defeated by life?

Like, no matter what you do you just can't seem to get ahead??

That's kind of how I feel lately.

It just seems like I keep getting punched in the gut every which way I turn.

I don't know if I've talked about our car issues here...but let's just say, in the last 2-3 months we have had to spend at least $3500 on both of our cars. Things just keep breaking.

Well...I found out today that The Hubble's car needs another $750 part to make his sunroof close AND his check engine light is on now. Will it ever end???

To top it all off, my good friend Monica and I decided to bake together this past week. I know, how is that bad right?? Just wait...

See...Monica and I are both members of a baking group called The Cake Slice Bakers.

Each month, the members of the group vote on which cake we will be making. This month, there was a tie for the Fresh Strawberry and White Chocolate Cake and the Lime Chiffon Cake. Both sounded amazing so we decided we would each bake one of the cakes, half them and have the best of both worlds. Perfect right??

We thought so.

Until the cakes were done anyway.

And we realized my cake was a complete failure!!

I don't know if my cake failed because I was in a rush, nervous about baking with someone else for the first time, or because I had never made a cake like this before. But either way, I let down my end of the bargain. I got half of the strawberry cake and Monica got crap.

See...Monica made this cake:

Jump over to Monica's Blog for the recipe.

Isn't it beautiful?? I agree! 

And this is what Monica got to take home:

Look at what a poor, shriveled up, little old man of a cake he turned out to be. He just looks so sad. And he tasted like egg. Not lime...egg.

I couldn't let this be it. 

I needed to try again! 

So I did. And the second time the cake came out gorgeous!!! And delicious! 

The cake was light and airy, with just enough weight to make it feel like you are eating cake and not just air. I added a powdered sugar and lime juice glaze to give it that extra kick and that turned out to be a great choice!

I'm so glad I tried again, but I'm sorry that Monica didn't get to try this fantastic cake. I hope this failed attempt doesn't put her off of baking with me in the future.

Anyway...let me show you how to properly make this cake. Let's get baking!

Whisk together the flour, baking soda and salt in a medium bowl.

In a large mixing bowl, beat the egg yolks and whole eggs until light and fluffy, about 3 minutes.

Slow and steady, pour in 1 cup of the sugar while the mixer is still running. Beat until light and increased in size, about another 5 minutes.

Now, slowly pour in the oil while the mixer is still running. Beat for about another minute.

In an alternating fashion, beginning and ending with the flour mixture, add in 1/3 of the flour at a time...

Followed by 1/2 of the lime juice and water mixture. Get it?? 1/3 flour, 1/2 juice, 1/3 flour, 1/2 juice, 1/3 flour. I knew you had it!

Stir in the lime zest and vanilla.

In a separate and clean metal bowl, using clean beaters, whisk the egg whites until frothy. Add the cream of tartar then beat until the egg whites turn...well...white. Then slowly add the remaining 1/2 cup sugar while continuing to whisk the whites. Beat until stiff peaks form.

Fold in 1/4 of the whites into the batter to lighten. Then gently but thoroughly fold in the remaining whites into the batter.

Pour the batter into the pan, make sure it's smooth and even on the top.

Then bake until it's golden and springs back when touched.

Invert the pan and cool it immediately out of the oven.

And because I can't just let things go (and I know you want to see it again) here is my sad excuse for a chiffon cake again.

Attempt number 2 came out so tall, so regal, so majestic. Just beautiful. Top that baby with a tart glaze...

Slice, serve and enjoy!!!

Lime Chiffon Cake
Retrieved from Cake Keeper Cakes by Lauren Chattman

Printer Friendly Version

Ingredients:

• 1 1/3 cup cake flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 7 large eggs, 5 separated, 2 left whole
• 1 1/2 cups sugar
• 1/2 vegetable oil
• 1/3 cup fresh lime juice
• 1/3 cup water
• 2 teaspoons lime zest
• 1 teaspoon pure vanilla extract
• 1/3 teaspoon cream of tartar
• 1 cup powdered sugar
• 4 Tablespoons (more or less) lime juice

Directions:

1. Preheat oven to 325 degrees F. Have a 9-inch ungreased tube pan with a removable bottom ready. (My tube pan doesn't have a removable bottom so I lightly greased JUST the bottom of the pan)
2. Whisk together the flour, baking soda and salt in a medium bowl. Set aside
3. Beat the eggs yolks and whole eggs in a large mixing bowl until lightened in color, about 3 minutes.
4. 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 longer.
5. With the mixer still running, slowly pour in the oil and continue to beat for 1 minute longer.
6. Combine the lime juice and water in a measuring cup. With the mixer on low speed, add the flour mixture 1/3 at a time, alternating with the juice and water mixture 1/2 at a time, beginning and ending with the flour mixture. Scrape down the sides of the bowl once or twice as necessary.
7. Stir in the lime zest and vanilla.
8. With clean beaters and a clean metal mixing bowl, whip the egg whites on medium speed until frothy.
9. Add the cream of tartar and continue to beat until the egg whites begin to turn white.
10. With the mixer still on medium speed, pour in the remaining 1/2 cup sugar in a slow, steady stream and whip until the whites hold stiff peaks.
11. Fold 1/4 of the egg yolk mixture into the whites to soften. Then fold the egg white mixture into the batter, gently but thoroughly. (I folded 1/4 of the whites to the batter to lighten, then folded in the rest of the whites to the mixture).
12. Pour the batter into the tube pan and smooth the top with a rubber spatula. Bake the cake until it is golden brown and the top springs back when you touch it, 55 minutes to 1 hour.
13. Remove the pan from the oven. Immediately invert the pan and allow it to cool. If your pan has 'feet' invert it onto a heatproof surface. If your pan does not have 'feet' invert the pan onto 4 upside down heatproof glasses on the counter. This allows air to circulate around the cake while it cools. Let the cake cool in the pan completely, about 2 hours.
14. To remove the cake from the pan, run a knife around the edges and middle of pan, being careful to leave the golden crust intact. 
15. Invert the pan onto a serving platter. If your pan has a removable bottom, use the knife to release the cake from the bottom of the pan. 
16. Make the glaze (optional): stir the powdered sugar and lime juice until desired consistency. Pour it over the top and sides of the cake. (I used about a cup of powdered sugar and the juice from 2 1/2 limes. If too runny, add more powdered sugar. If too thick, add more juice.)
17. Slice, serve and enjoy!!

Ginger Lime Poundcake

I'm scheduling this post ahead of time because I'm just so dang excited about this cake and I didn't want you to miss it!

At this point, we should be on our last leg to Texas. We will hopefully be in our new house tonight (cross your fingers for us!!).

This month, for the cake slice bakers, the group chose the cold-oven cream cheese pound cake.

The original recipe called for lemon zest. But me being me (and being preggo with crazy taste buds) decided that this cake sounded better with lime. I mean, come on...ginger lime. Say it with me: ginger. lime. There ya go!

Speaking of being preggo...have you heard the news?? Check out THIS POST to find out Baby N's gender! But finish reading about this cake first!

Now, when I told my Older Sister what I wanted to do, she basically called me crazy (maybe not in so many words but I definitely heard it in her voice).

But I just couldn't get over the idea of ginger and lime in a pound cake!

I bought fresh ginger for this cake as well, but didn't end up using it. Ground ginger is one of my favorite little bottles to pull out of my spice cabinet. There's just something about that sweet, yet tangy, yet fresh flavor that I just can't get over. I tend to over do it with the ground ginger in my Asian dishes as well.

I think my love affair with ground ginger just might rival that of my love for garlic salt...but maybe not. LOL!

I have made this cake twice so far. I made some adjustments the second time that just blew away me and my guests (meaning, I added a bit more lime juice than I did the first time).

Honestly, this cake is shocking. It is heavy. Yes...I said heavy. But only when you hold it in your hand. When you take a bite, the crumb is so light and fluffy, you would never know it was a dense pound cake.

The lime in this cake definitely brings out everything that is beautiful about ginger.

This cake is a contradiction in and of itself. It is light and fluffy but heavy. The flavors are bold and intense while still being subtle and unassuming.

This cake will probably go down in history as being one of my favorites...EVER!

And I truly cannot wait to make it again.

Oh, and I have to say, when I made it with the glaze, I only used 1/2 a cup of powdered sugar and 2 Tablespoons of lime juice. But the consensus was that the cake could definitely use more glaze. I have altered that in the below recipe.

I hope you make this cake. It is a perfect Spring and Summer cake. It is gorgeous and delicious. Plan this one for your next picnic. Please????

Here's how you can have it in your kitchen as well:

Grab your ingredients: cake flour, cream cheese, butter, salt, sugar, vanilla, lime, eggs and ground ginger.

Throw the flour, baking powder, salt and ginger in a bowl and give it a mix.

Cream together the butter, cream cheese and sugar until fluffy, about 3 minutes.

Add the eggs, one at a time and scrape down the sides of the bowl after each addition.

Mix in the vanilla...

And the lime juice and zest.

Now add the flour mixture, 1/2 cup at a time. Scrape down the sides of the bowl after each addition. After the last addition, beat for 30 seconds.

Pour it into a prepared Bundt pan.

Bake it up until golden brown and a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes...

Then invert it onto a cooling rack. Isn't it pretty?!?!? Let it cool completely.

PS. This is the very first cake that I made in my brand new Nordicware Anniversary Bundt pan. The pan is just stunning as are the cakes it makes!

And if you are so inclined, whip up a glaze of powdered sugar and lime juice. Drizzle it over the top of your cake.

Then slice this puppy up, serve it and enjoy!!!

Ginger Lime Pound Cake
Adapted from Cake Keeper Cakes by Lauren Chattman

Printer Friendly Version

Ingredients:

For the cake

• 3 cups cake flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 cup (2 sticks) unsalted butter, softened
• 8 ounces cream cheese, softened
• 2 1/2 cups sugar
• 6 eggs, room temperature
• 1 Tablespoon pure vanilla extract
• 1 Tablespoon grated lime zest
• 1 Tablespoon lime juice

For the glaze

• 1 cup powdered sugar
• 3-4 Tablespoons lime juice (depending on desired thickness)

Directions:

1. Adjust the oven rack the the lower-middle position. Grease a 12-15 cup Bundt pan with baker's spray.
2. Combine flour, baking powder, salt and ground ginger in a medium mixing bowl.
3. Cream together the butter, cream cheese and sugar in a large mixing bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down sides of bowl as necessary.
4. With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition.
5. Beat in the vanilla, lime zest and lime juice.
6. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down sides of bowl after each addition. After last addition, mix for 30 seconds on medium speed.
7. Place the cake in a cold oven, Turn the oven on to 325 degrees F and bake, without opening the oven door, until the cake is a golden brown and a toothpick inserted int he center comes out clean, 65 to 80 minutes.
9. Once the cake is completely cool, make the glaze by mixing the powdered sugar and lime juice to the desired consistency. Add more sugar for thicker glaze or more juice for thinner glaze. Pour the glaze over the cake so it spills over the edges of the cake.
10. Slice, serve and enjoy!