Fresh Lime Chiffon Cake
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Notes from My Food Diary Home
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Ingredients

  • 6- inch cake pans but I will keep the instruction as using
  • 8- inch pans
  • Fresh Lime Chiffon Cake
  • Yield 16 servings
  •  
  • Filling
  • 1 teaspoon finely grated lime rind
  • 1/4-1/3 cup lime juice (about 2-3 limes)–if you like it more sour, use more lime juice
  • 1 (14-ounce) can sweetened condensed milk
  •  
  • Cake
  • Cooking spray
  • 1 tablespoon cake flour
  • 2 cups sifted cake flour (7 1/2 ounces)
  • 1 1/4 cups sugar, divided
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 7 tablespoons canola oil
  • 1/3 cup fresh lime juice (about 3 limes)
  • 3 tablespoons water
  • 1 teaspoon finely grated lime rind
  • 1 teaspoon pure lemon extract
  • 3 egg yolks
  • 8 egg whites
  • 1 teaspoon cream of tartar
  •  
  • Frosting
  • 3 tablespoons sugar
  • 2 tablespoons lime juice (about 1 lime)
  • 2 1/2 cups whipped topping, thawed

Instructions

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