Lime chiffon cake - country cooking

12 servings

Ingredients

Quantity Ingredient
2¼ cup Sifted cake flour
1¼ cup Sugar
1 tablespoon Baking powder
¼ teaspoon Salt
4 larges Egg yolks
½ cup Vegetable oil
½ cup Water
¼ cup Lime juice
1 tablespoon Finely grated lime rind
8 larges Egg whites, at room temp.
½ teaspoon Cream of tartar
Lime Frosting, opt. (recipe follows)
Candied Lime Peel, opt. (recipe follows)

Directions

1. Heat oven to 325'F. In medium-size bowl, stir together cake flour, sugar, baking powder, and salt. 2. Make well in center of flour mixture. Add egg yolks, oil, water, lime juice, and lime rind to well. Beat with electric mixer on medium speed until lime batter is smooth.

3. Wash and dry beaters. In large bowl, combine egg whites and cream of tartar. Beat on high speed until very stiff peaks form.

4. Very gently fold lime batter into egg whites until uniformly combined. Turn into ungreased 10-inch tube pan with removable bottom.

5. Bake 65 to 70 minutes or until cake springs back when lightly touched. invert pan over funnel or bottle and cool completely.

6. if desired, prepare opt. Lime Frosting and Candied Lime Peel (recipes follow). When cake is cool, carefully loosen around pan with small metal spatula. Remove side of pan. Loosen center and bottom; remove bottom of pan.

7. Place cake, right side up, on serving plate. If desired, spread top with Lime Frosting, allowing some to drip down the side. Top with Candied Lime Peel, if desired.

Lime Frosting: In small bowl, stir together 1 C confectioners' sugar, 2 t fresh lime juice, and 1 drop green food coloring until smooth.

Candied Lime Peel: Carefully peel 2 large limes in a long spiral.

Scrape any membrane from back of peel. Trim peel into ¼-inch-wide strips, leaving them as long as possible. In small saucepan, heat ½ C sugar and ¼ C water to boiling. Add lime peel, several strips at a time; simmer 1 minute until glazed. With fork, remove to waxed paper; cool.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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