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Margarita Chiffon Cake


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  • 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)


Servings 10


Step 1

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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