Margarita Chiffon Cake with Strawberry Lime Tequila Compote

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

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.