Margarita Chiffon Cake with Strawberry Lime Tequila Compote
- Number of Servings: 12
Ingredients
For Cake:2 1/4 cups cake flour1 1/4 cup sugar1 tbsp baking powder1 tsp salt6 large egg yolks1/2 cup canola oil1/3 cup fresh lime juice1/3 cup triple sec2 tbsp tequila2 tsp grated lime peel8 large egg whites1/2 tsp cream of tartarFor Glaze:2 cups powdered sugar2 tbsp fresh lime juice2 tbsp tequila4 tsp triple sec1 1/2 tsp grated lime peelFor Compote:6 tbsp triple sec1/3 cup sugar1/3 cup fresh lime juice3 1/2 tbsp tequila2 tbsp grated lime peel5 cups quartered, hulled strawberries
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.
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.
Nutritional Info 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