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Margarita Chiffon 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


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


  1. Heat oven to 325 degrees F.
  2. Cake: 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.
  3. 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.
  4. Bake cake until tester inserted near center comes out clean, about 1 hour.
  5. Immediately invert tube of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.
  6. 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.

Yield: 10 to 12 servings

Source: Bon Appetit magazine, September 1999

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