Margarita Chiffon Cake

Yield: 10 to 12 servings

Ingredients

Cake

• 2 1/4 cups cake flour
• 1 1/4 cups granulated 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 confectioners’ sugar
• 2 tablespoons fresh lime juice
• 2 tablespoons tequila
• 4 teaspoons triple sec
• 1 1/2 teaspoons grated lime peel

Instructions

1. Heat oven to 325 degrees F.

Cake

1. Whisk flour, 3/4 cup sugar, baking powder and salt in a large bowl to blend. sing electric mixer, beat yolks and next 5 ingredients in a medium bowl. Alternately add dry ingredients; beat just until smooth.
2. 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.
3. Bake cake until tester inserted near center comes out clean, about 1 hour.
4. Immediately invert tube of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.

Glaze

1. 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.

Attribution

Bon Appetit magazine, September 1999