Key Lime Chiffon Cake



Preheat Oven to 325 degrees. You will need one ungreased 10 inch tube pan.

2 cups flour

1-1/2 cups sugar

1 TBSP baking powder

1 tsp salt

3/4 cup water

7 egg yolks

1/2 cup veggie oil

grated and chopped fine zest of 3 key limes

2 tsp vanilla

8 egg whites

1/2 tsp cream of tater


1-1/2 cups powdered sugar

3 TBSP freshly squeezed Key Lime Juice

2 TBSP melted butter

1 tsp grated and chopped fine Key Lime Zest

In a large bowl combine flour, baking powder and salt. Make a well in the center and add water, yolks, oil, key lime zest and vanilla. Whisk the dry ingredients into wet ingredients until batter is smooth. Set aside.

In bowl of mixer add egg whites and cream of tater with whisk attachment beat the egg whites on medium low until foamy. Slowly increase speed of mixer to high and whisk till stiff peaks form. Gently fold in 1/3 of whites into batter just until blended. Add rest of eggs whites to batter and gently fold in to batter until combined.

Pour batter into ungreased 10 inch tube pan. Bake 60-65 minutes until toothpick inserted in center comes out clean. Remove from oven and immediately invert the cake still in the pan onto the neck of a bottle suck as a wine bottle. Cool Completely.

To make the glaze.. In a mixing bowl whisk together powdered sugar, key lime juice, melted butter and key lime zest.Remove the cooled cake from the cake pan. You may need to run a knife around the edges to help remove the cake. Spread icing on top of the cake allowing some to drizzle down the sides.

You can grate some additional zest to add to the top if you like. I added a pint of strawberries hulled and sliced to the top of mine.




8 thoughts on “Key Lime Chiffon Cake

  1. Pingback: » Colcannon Cheesy Potatoes with Kale Lemony Thyme

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  3. Pingback: LOX ME UP AND THROW AWAY THE KEY | Moore or Less Cooking Food Blog

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