ezRecipe-Zee: Cooking Recipe: How to make Margarita Chiffon Cake

Margarita Chiffon Cake

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	February 29, 2008
Calories:
Serves:	10
Prep. Time:	0:00
Category:	Cakes / Pies / Pastries, Desserts / Sweets

Ingredients:

                    === CAKE ===
2 1/4 cups          cake flour
1 1/4 cups          sugar
1     tablespoon    baking powder
1     teaspoon      salt
6     large         egg yolks
1/2   cup           vegetable oil
1/3   cup           fresh lime juice
1/3   cup           triple sec
2     tablespoons   tequila
2     teaspoons     grated lime peel
8     large         egg whites
1/2   teaspoon      cream of tartar
                    === GLAZE ===
2     cups          powdered sugar
2     tablespoons   fresh lime juice
2     tablespoons   tequila
4     teaspoons     triple sec
1 1/2 teaspoons     grated lime peel
                    Strawberry Compote With Tequila And Lime

Directions: one line for each direction. When saved the lines will be numbered.

For Cake: Preheat oven to 325 degrees. Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend. Add to dry ingredients; beat just until smooth.
Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top.
Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan.
Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.
For Glaze: Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)
Serve cake with Strawberry Compote With Tequila And Lime.
This recipe yields 10 to 12 servings.
Comments: Californian Harry Baker invented the chiffon cake in 1927, but he kept the recipe a tightly guarded secret for another 20 years. He finally relented and sold his formula to General Mills. The mystery ingredient? Vegetable oil, which gave the cake richness and a light, moist texture. We spike this one with all the flavors of a Margarita cocktail; the "Strawberry Compote With Tequila And Lime" (see recipe) is an elegant touch.

Notes:
Recipe from the article "The 20th Century In Food: 1940s"

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon App�tit, September 1999