Name: Lime Chiffon Cake
Prep time: 75 min
Cook time: 45 min
Total time: 120 min
Yield: 12 servings
Ingredients: 7 large eggs, separated; 1-3/4 cups all-purpose flour; 1-3/4 cups sugar; 3 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup water; 1/2 cup canola oil; 1/4 cup lime juice; 4 teaspoons grated lime zest; 1 teaspoon vanilla extract; 1/2 teaspoon cream of tartar; LIME CURD:; 4 large eggs; 1-1/2 cups sugar; 1/2 cup lime juice; 2 tablespoons grated lime zest; 1/8 teaspoon salt; 1/2 cup butter, cubed; 1-1/2 cups heavy whipping cream; Lime zest strips

The next time you spot lovely little limes at the grocery store, pick some up and make this outstanding cake! A cool, refreshing curd peeks out from every tender slice.—Redawna Kalynchuk, Sexsmith, Alberta

Ingredients

7 large eggs, separated

1-3/4 cups all-purpose flour

1-3/4 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup water

1/2 cup canola oil

1/4 cup lime juice

4 teaspoons grated lime zest

1 teaspoon vanilla extract

1/2 teaspoon cream of tartar

LIME CURD:

4 large eggs

1-1/2 cups sugar

1/2 cup lime juice

2 tablespoons grated lime zest

1/8 teaspoon salt

1/2 cup butter, cubed

1-1/2 cups heavy whipping cream

Lime zest strips

Instructions

1 Let eggs stand at room temperature for 30 minutes.

2 In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime zest and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.

3 Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside.

4 For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, zest and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.

5 In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd.

6 Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with remaining curd. Top with remaining cake layer; spread whipped cream over top and sides of cake. Garnish with lime zest.