LibreRecipes

Margarita Chiffon Cake

Info

Rating

Calories

496.0

Protein

7.0

Sodium

393.0

Fat

14.0

Description

Californian Harry Baker invented the chiffon cake in 1927, but he kept the recipe a tightly guarded secret for another 20 years. He finally relented and sold his formula to General Mills. The mystery ingredient? Vegetable oil, which gave the cake richness and a light, moist texture. We spike this one with all the flavors of a Margarita cocktail; the Strawberry Compote with Tequila and Lime is an elegant touch.

Ingredients

2 1/4 cups cake flour

1 1/4 cups sugar

1 tablespoon baking powder

1 teaspoon salt

6 large egg yolks

1/2 cup vegetable oil

1/3 cup fresh lime juice

1/3 cup triple sec

2 tablespoons tequila

2 teaspoons grated lime peel

8 large egg whites

1/2 teaspoon cream of tartar

2 cups powdered sugar

2 tablespoons fresh lime juice

2 tablespoons tequila

4 teaspoons triple sec

1 1/2 teaspoons grated lime peel

Strawberry Compote with Tequila and Lime

Directions

Preheat oven to 325°F. Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend. Add to dry ingredients; beat just until smooth.
Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top.
Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan.
Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.
Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Serve cake with compote.

Margarita Chiffon Cake

Info

Description

Ingredients

Directions

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