I thought I would post the recipe of a fantastic cake I made over Christmas and New Years. I've attempted this recipe twice, the first time was a disaster, the second was perfect even though I didn't have all the ingredients that time.
My first attempt would have been perfect except for the fact I picked up light creme fraiche instead of regular. It was an attempt to save calories; old habits die hard I guess. When it came to making the filling, the creme fraiche was so watery there was no way it was going to be a filling as it was more like a syrup! The disastrous thing was, it was Christmas Day and all the shops were closed so there was no way I could just run to the shop and get a replacement. In desperation I tried first adding more icing sugar to the mixture (no luck) then in more desperation I had a eureka moment and added gelatine, but that didn't help either! I almost had a meltdown as I was due over at my family's house in an hour and a half! I ended up turning the cake into a trifle which ended up being wonderful: a lime sponge with lime syrup, mixed berries, cream in between layers of sponge and berries and a marshmallow frosting. I still tried to keep the essence of the cake by making the frosting too.
The recipe is from the December 2009 The Foodtown Magazine.
Lime Chiffon Cake
2 cups flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
7 tablespoons cooking oil
1/2 cup lime juice
3 tablespoons cold water
1 teaspoon each: finely grated lime zest, vanilla essence
3 egg yolks
8 egg whites
1 teaspoon cream of tartar
250ml creme fraiche
1/2 cup sifted icing sugar
zest of 1 small lime plus 2 teaspoons of juice
1 cup sugar
4 egg whites
1/4 cup cold water
1/2 teaspoon cream of tartar
1 tablespoon vanilla essence
1. To make the cake, preheat the oven to 160 degrees celcius. Line the bases of 3 x 20cm round sponge tims with baking paper. Grease the lined base and dust with flour, tapping out any excess.
2. Sift the flour, 1 cup of the sugar, baking powder and the half teaspoon of salt into a large bowl.
3. In a separate bowl, beat the oil, lime juice, water, zest, vanilla essence and egg yolks until just combined. Add to the flour mixture and beat on medium speed until smooth (the mixture will be thick).
4. Place the egg whites into a clean bowl and, with clean beaters mix until foamy. Add the cream of tartar and beat until soft peaks form. Gradually add the remained quarter-cup of sugar a tablespoon at a time, beating until stiff peaks form. using a large metal spoon, fold the egg white mixture into the flour mix.
5. Divide the mixture equally betwen the prepared tins. Bake for 20 minutes or until the cakes spring back wen lightly touched. Allow to cool for 10 minutes before removing the cakes from the tins and cooling them completely on wire racks.
6. To mke the filling, use a wooden spoon t mix together the creme fraiche, sifted icing sugar, lime zest and juice in a bowl.
7. To make the frosting, place the sugar, egg whites, quarter-cup of water and cream of tartar into the top of a double-boiler (or a bowl over a saucepan) with simmering water. Beat on high until you have a firm mixture. Remove from the heat and add the vanilla essence, continuing to beat until the frosting is cool and holds a stiff peak.
8. Once the frosting is make, assemble the cake by placing one cake layer on a plate. Spread with half the filling mixture, top with the second layer followed by the remaining filling and finally the third cake. Spread the frosting over the sides and top of the cake, swirling it on attractively with a flat knife. The cake is best eaten on the day it is frosted. Keep in a cool room until you're ready to serve it.
|All cut up and ready to be served|