Lime Chiffon Cake
Finally a cake that I like!
Please read the tips below before attempting this cake!
Ingredients:
1 1/2 cups granulated sugar
1 cup flour
2 tsp baking powder
1 tsp sodium bicarbonate
1/4 tsp salt
4 egg yolks (room temperature)
6 egg whites (room temperature)
1/3 cup vegetable oil
1/3 cup fresh lime juice (substitute with any other citrus fruit or water)
1 tsp vanilla extract
Method:
1. Sift together 1 cup sugar, all the flour, baking powder, sodium bicarbonate, salt. Set aside.
2. Place the egg whites in a large bowl (free of oil and water) and beat until soft peaks form. Gradually add 1/2 cup of sugar and continue to beat until the whites are shiny and firm but not stiff. Set aside.
3. Beat the egg yolks on high for about a minute. On low speed add the oil, lime juice, and vanilla. Then gradually add the sifted ingredients. Turn up the speed and beat until well combined.
4. With a rubber spatula, stir in 1/4 of the beaten egg whites into the yolk mixture. (This is to loosen up the mix).
5. Turn this back into the egg whites and fold in quickly and gently until completely incorporated.
6. Place mixture in a 9 inch round cake pan and bake at 350 F for 30 minutes.
TIPS:
I attempted this cake 3 times before it came out satisfactory. I think the issue may have been with the ingredients but I think the ratios are right now. But anyway here are some pointers.
Make sure you have all the ingredients at room temperature and measured out before you start.
The cake rises a LOT so make sure you oil and flour your pan all the way to the top. The pan I use is about 3 inches high and it almost over flows.
Use your largest bowl for the egg whites.
Most recipies say to do the yolks first and then the whites. I do it the other way about because I dont have to wash the whisks in the middle. Whisks should be very, very clean to do the egg whites. However, this means that you have to do the yolks really quickly. Dont let your egg whites sit on the counter for long.
My cakes never bake in 30 mins. I suspect the problem is with my oven. Anyway take a look at your cake at 30 mins. DONT open the oven or prick the cake before then it WILL sink. Before you prick this cake see if it is firm by lightly taping the top. Mine usually takes between 40 - 50 mins. to cook.
Seems like this cake WILL sink once it is cooked. To make it level take dental floss, wrap it around the cake where you want it cut and tie a knot. Check for levelness. In theory you should be able to tighten the knot and this will lead to the cake getting cut. However mine always needs some help to get started so on the side opposite to the knot I make some small cuts. Seems to work.