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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 476.4
  • Total Fat: 11.8 g
  • Cholesterol: 102.4 mg
  • Sodium: 358.2 mg
  • Total Carbs: 75.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 6.7 g

View full nutritional breakdown of Margarita Chiffon Cake with Strawberry Lime Tequila Compote calories by ingredient
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Margarita Chiffon Cake with Strawberry Lime Tequila Compote

Submitted by: ONTHEWAGON

Introduction

This recipe is from epicurious.com. The link to the original recipe is...h
ttp://www.epicurious.com/recipes
/food/views/Margarita-Chiffon-Cake-102
132
and for the compote...
http://www.epicurious.com/re
cipes/food/views/Strawberry-Compote-wi
th-Tequila-and-Lime-102133
This recipe is from epicurious.com. The link to the original recipe is...h
ttp://www.epicurious.com/recipes
/food/views/Margarita-Chiffon-Cake-102
132
and for the compote...
http://www.epicurious.com/re
cipes/food/views/Strawberry-Compote-wi
th-Tequila-and-Lime-102133

Number of Servings: 12

Ingredients

    For Cake:
    2 1/4 cups cake flour
    1 1/4 cup sugar
    1 tbsp baking powder
    1 tsp salt
    6 large egg yolks
    1/2 cup canola oil
    1/3 cup fresh lime juice
    1/3 cup triple sec
    2 tbsp tequila
    2 tsp grated lime peel
    8 large egg whites
    1/2 tsp cream of tartar

    For Glaze:
    2 cups powdered sugar
    2 tbsp fresh lime juice
    2 tbsp tequila
    4 tsp triple sec
    1 1/2 tsp grated lime peel

    For Compote:
    6 tbsp triple sec
    1/3 cup sugar
    1/3 cup fresh lime juice
    3 1/2 tbsp tequila
    2 tbsp grated lime peel
    5 cups quartered, hulled strawberries

Directions

For cake:
Preheat oven to 325°F. 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 compote.

For compote:
Whisk first 5 ingredients in medium bowl to blend. Add strawberries; toss. Let stand at room temperature 1 hour or chill up to 4 hours.




Number of Servings: 12

Recipe submitted by SparkPeople user ONTHEWAGON.






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