Summer Chiffon Cake

Prep Time: 0 Minutes

Cook Time: 20 Minutes

Ready In: 20 Minutes

Servings: 20

The smell of the ginger from the oven and the taste of the buttery lime gives an uplift to this otherwise light cake .

Ingredients:

6 eggs

1/4 c soyabean oil or olive oil or grape seed oil

2 to 3 tbsp fresh grated ginger

6 tbsp water

1 c sugar , 1 1/3 c flour , 1 tsp baking pwd , 1/2 tsp salt - sifted

1/2 tsp cream of tartar

1/2 c sugar

lime filling

whisk 6 egg yolks , 1 tbsp corstarch , 6 tbsp keylime juice and sugar mixed . bring to boil while whisking and den cool .

strain it and add 2 tbsp butter and whisk until the butter is melted .

chill for an hour .

lime cream frosting

heat 1 c sugar and 1/3 c lime juice . bring to boil and without stirring wait until it reaches softball stage .

keep 4 eggs whites ready to whip .

on medium speed slowly add the syrup into it and beat until it cools .

slowly add 12 oz butter and continue to beat until buttery frosting forms .

topping

1 punnet wild blueberries , 1/4 c sugar , 1 tbsp cornstarch - boiled and some lemon/olive oil added or slices of key lime and some fresh kaffir lime leaves

Directions:

1. Preheat oven at 180 deg and grease 3 - 8 inch pans .
2. Whisk egg yolks , oil , ginger and water .
3. In a large mixing bowl add the dry ing. and whisk .
4. Continue whisking while adding the egg yolk mixture until smooth .
5. Whip the egg whites until frothy .
6. Add slowly the sugar and cream of tartar .
7. Continue whipping until soft peaks form .
8. Fold them into the batter making sure not to overmix .
9. Pour in 3 pans and bake for 20 mins .
10. Cool .
11. Assemble the cake with lime filling and do the lime cream frosting .
12. Now decorate .

By RecipeOfHealth.com