Fresh Lime Chiffon Cake

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 16
• 1 teaspoon finely grated lime rind
• 1/4 cup fresh lime juice (about 2 limes)
• 1 (14 ounce) can sweetened condensed milk
• cooking spray
• 1 tablespoon cake flour
• 2 cups sifted cake flour (7 1/2 ounces)
• 1 1/4 cups sugar, divided
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 7 tablespoons canola oil
• 1/3 cup fresh lime juice (about 3 limes)
• 3 tablespoons water
• 1 teaspoon finely grated lime rind
• 1 teaspoon lemon extract
• 3 egg yolks
• 8 egg whites
• 1 teaspoon cream of tartar
• 3 tablespoons sugar
• 2 tablespoons lime juice (about 1 lime)
• 2 1/2 cups fat-free whipped topping, thawed
• fresh mint sprig (optional)
• fresh blueberries (optional)
• lime wedge (optional)

Recipe

• 1 filling: combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. cover and chill 3 hours.
• 2 preheat oven to 325°.
• 3 cake: coat bottoms only of 3 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. coat wax paper with cooking spray; dust with 1 tablespoon flour.
• 4 combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.
• 5 combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk.
• 6 add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.
• 7 place egg whites in a large bowl; beat with a mixer at high speed until foamy.
• 8 add cream of tartar; beat until soft peaks form.
• 9 gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• 10 gently stir one-fourth of egg mixture into flour mixture; gently fold in remaining egg mixture.
• 11 divide cake batter equally among prepared pans, spreading evenly. break air pockets by cutting through batter with a knife.
• 12 bake for 20 minutes or until cake springs back when lightly touched.
• 13 cool in pans for 10 minutes on a wire rack; remove from pans.
• 14 remove wax paper from cake layers.
• 15 cool completely on wire rack.
• 16 frosting: combine 3 tablespoons sugar and 2 tablespoons lime juice in a small glass bowl. microwave at high for 30 seconds or until sugar dissolves. cool completely. fold into whipped topping.
• 17 assembly: place 1 cake layer on a plate; spread half of filling over cake layer. top with second layer, remaining half of filling, and third layer. spread frosting over top and sides of cake.
• 18 garnish with mint, blueberries, and lime wedges, if desired.
• 19 store cake loosely covered in refrigerator for up to 3 days.