Lime Chiffon Cake
Spring and summer freshness~ The cake is as soft as cotton, paired with the natural and fresh aroma of lime, simple and refreshing without any burden. The original recipe comes from Aoi's Lemon Chiffon Cake.
Ingredients
Steps
Grate the zest of the lime and set aside. Preheat the oven to 170°.
Cut the lime in half, and use a lemon squeezer to extract the juice from half a lime.
Weigh the lime juice and pour it into a small bowl. Add water to make up the difference if necessary.
Add the lime water and corn oil to a bowl and mix thoroughly.
Sift in the cake flour and mix well.
Add the egg yolks and mix well.
Add the lime zest and mix evenly.
Add granulated sugar to the egg whites in three batches. Beat until clear streaks form, a glossy sheen appears, and stiff peaks form when you lift the whisk.
Same as the previous step.
Take one-third of the meringue and mix it into the egg yolk mixture using a folding motion.
Pour the batter back into the meringue and fold gently until fully incorporated.
Pour the batter into the mold. Use a skewer or chopstick to smooth out the batter.
Same as the previous step.
Place in a preheated oven on the lower-middle rack. Bake at 160° for 45 minutes.
Once baked, invert the cake to cool completely.