 |
Key Lime Cake/chiffon Recipe | |
Cakes | |
|
Ingredients:
8 oz. cake flour sifted1 oz.sugar 1 Tbs. baking powder 1 tsp. salt 4 oz. veg. oil 6 egg yolks 2 oz. cool water 4 oz.lime juice 1 Tbs. lime juice 1 Tbs.vanilla extract 8 oz. egg whites
Directions:
Sift together the flour, 6 oz.of the sugar,the baking powder and the salt.In a seperate bowl mix the oil, yolks, water, juice,zest and vanilla. Add the liquid mixture to the dry ingredients. In a clean bowl, beat the egg whites until foamy. Slowly beat in the remaining 6 oz. of sugar. Contine beating until the whites are stiff but not dry. Stir in 1/3 of the whites into the batter to lighten it. Fold in the remaining whites. Pour the batter into an ungreased 10-inch tube pan. Bake at 325 til toothpick comes out clean. About an hour. Imediately invert the pan over the neck of a wine bottle. Allow the cake to hang upside down tl completely cool,then remove from pan. If you need to, substitute cake flour; 1 C. cake flour = 7/8 C. all purpose flour. Also I lived in Key West and never could figure the difference between key limes & limes accept maybe size, down there they were some what smaller.
| |