Margarita Chiffon Cake

Margarita Chiffon Cake
Margarita Chiffon Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • CAKE:

  • 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

  • GLAZE:

  • 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 (see recipe)

Directions

For Cake: Preheat oven to 325 degrees. 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. For Glaze: 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 Strawberry Compote With Tequila And Lime. This recipe yields 10 to 12 servings.

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