Margarita Chiffon Cake

Serves: 3

Roxane Raynor

1 January 1970

Based on User reviews:

67

Spice

62

Sweetness

51

Sourness

45

mins

Prep time (avg)

4.1

Difficulty

Ingredients:

2.25 cups

Cake Flour

1.25 cups

Sugar

1 tbsp

Baking Powder

1 tsp

Salt

6 large

Egg Yolk

1 cup

Vegetable Oil

2 tbsps

Lime Juice (fresh)

4 tsps

Triple Sec

2 tbsps

Tequila

1.5 tsps

Lime (grated peel)

8 large

Egg White

1 tsp

Cream Of Tartar

2 cups

Powdered Sugar

Directions:

1

For cake: Preheat oven to 325°F

2

Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend

3

Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend

4

Add to dry ingredients; beat just until smooth

5

Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form

6

Gradually add 1/2 cup sugar, beating until stiff but not dry

7

Fold 1/3 of whites into batter, then fold in remaining whites

8

Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top

9

Bake cake until tester inserted near center comes out clean, about 1 hour

10

Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan

11

Run long knife around center tube and sides of pan to loosen cake

12

Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen

13

Invert cake onto platter

14

Preheat oven to 325°F

15

Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend

16

Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend

17

Add to dry ingredients; beat just until smooth

18

Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form

19

Gradually add 1/2 cup sugar, beating until stiff but not dry

20

Fold 1/3 of whites into batter, then fold in remaining whites

21

Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top

22

Bake cake until tester inserted near center comes out clean, about 1 hour

23

Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan

24

Run long knife around center tube and sides of pan to loosen cake

25

Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen

26

Invert cake onto platter

27

For glaze: Stir first 5 ingredients in medium bowl until smooth

28

Spread over top of cake, allowing glaze to drip down sides

29

Let stand until glaze sets, about 2 hours

30

(Can be made 1 day ahead

31

Cover with cake dome; let stand at room temperature

32

) Serve cake with compote

33

Stir first 5 ingredients in medium bowl until smooth

34

Spread over top of cake, allowing glaze to drip down sides

35

Let stand until glaze sets, about 2 hours

36

(Can be made 1 day ahead

37

Cover with cake dome; let stand at room temperature

38

) Serve cake with compote