Margarita Chiffon 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
For cake: Preheat oven to 325 degrees. Whisk flour, 3/4 cup sugar, baking powder
and salt in a large bowl to blend. Using electric mixer, beat yolks and next 5
ingredients in a medium bowl. Alternately add 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. 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 tube of pan; run knife between cake and pan bottom to loosen.
Invert cake onto platter.
For glaze: Stir all 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.
Makes 10 to 12 servings. |