Happy Memorial Day, friends! Hope that you will be able to enjoy some swimming or cooking out or just being with friends and family on this beautiful day! We are planning a little of all of those things, today, so it should be a glorious one! Another reason I love Memorial Day is it’s an opportunity to be grateful for those who have made so many sacrifices for each of us. So, for anyone who has given their life to protect us all or even for anyone who has sacrificed something for another person, THANK YOU!!
What better way to celebrate the holiday, than with cake!! I made this cake this weekend to celebrate both Memorial Day and my hubby’s birthday. This is the cake he always requests for his birthday. And, it is a perfect cake to start out the summer – light, refreshing and a little tangy. It’s easy to make this Lime Chiffon Cake into a Patriotic Cake by adding some blueberries and/or strawberries. The fresh fruit pairs perfectly with this cake.
There is actually one piece leftover from last night that is in the refrigerator right now that is calling my name. Since my hubby is at the hospital doing rounds this Memorial Day morning, I’m using all my will power to save it for him when he returns. It’s a good thing he’s so cute, because there’s no way I would save that cake for just anyone!!
Lime Chiffon Cake (original recipe from Cooking Light)
- 1 teaspoon grated lime rind
- 1/4 cup fresh lime juice
- 1 14-ounce can sweetened condensed milk
- 1 tablespoon cake flour
- 2 cups cake flour
- 1 1/4 cups sugar, divided
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 7 tablespoons canola oil
- 1/3 cup fresh lime juice
- 3 tablespoons water
- 1 teaspoon grated lime rind
- 1 teaspoon lemon extract
- 3 egg yolks
- 8 egg whites
- 1 teaspoon cream of tartar
- 3 tablespoons sugar
- 2 tablespoons lime juice
- 1 10 ounce container whipped topping, thawed
- Fresh blueberries (optional)
For the filling: Combine lime juice, grated lime rind and sweetened condensed milk in a small bowl. Cover, then refrigerate for 3 hours.
For the cake: Preheat oven to 325 degrees. Spray the inside of 3 8″ cake pans with cooking spray. Line bottoms of pans with parchment paper. Sprinkle 1 tablespoon cake flour in pans, coating bottom and sides.
Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a medium bowl. Stir with a whisk.
In another bowl, combine oil, 1/3 cup lime juice, water, egg yolks, grated lime rind, and lemon extract. Stir with a whisk. Slowly add flour mixture to oil mixture and beat with a mixer until combined.
Beat egg whites with a mixer, on high, until foamy. Add cream of tarter and beat until soft peaks form. Slowly add sugar, one tablespoon at a time, beating until stiff peaks form. Add 1/4 of egg white mixture to batter, stirring to combine. Gently fold in the remainder of the egg whites to batter.
Divide batter equally among three pans. Bake at 325 degrees for approximately 20 minutes. Do not over bake these cakes or they will dry out. Cool in pans for 20 minutes. Remove from pans and cool completely on a wire rack (make sure to remove the parchment paper).
For the frosting: Combine sugar and lime juice. Microwave for 30 seconds. Stir mixture until sugar is completely dissolved. Cool in refrigerator. Once lime juice mixture is cooled, stir into whipped topping.
To assemble: Place one layer of a cake on cake plate. Spread 1/2 of filling mixture over cake, then top with second layer of cake. Spread remaining filling on the layer, then top with the final layer. Spread frosting over top and sides of cake. Garnish with fresh blueberries, if desired.