Lime Chiffon Cake
A light and fluffy lime chiffon cake with tangy lime flavor, perfect for citrus lovers and special occasions, offering a moist texture and delicate sweetness.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- In a large bowl, stir together cake flour, sugar, baking powder, and salt.
- Add egg yolks, vegetable oil, water, lime juice, and grated lime rind to the dry ingredients. Beat with an electric mixer until smooth.
- In a separate clean bowl, beat egg whites and cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter until well combined.
- Pour the batter into an ungreased chiffon cake pan or tube pan.
- Bake in the preheated oven for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Invert the cake pan to cool completely before removing.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating them to stiff peaks. If you don't have cake flour, you can make a substitute by using all-purpose flour and removing 2 tablespoons per cup. For added lime flavor, consider increasing the lime juice and zest slightly. This cake is a great base for variations; try adding a layer of fresh fruit or a citrus glaze.
Serving Suggestions
Serve the Lime Chiffon Cake with a dollop of whipped cream and a sprinkle of lime zest for an elegant presentation. It pairs beautifully with a side of fresh berries or can be enjoyed as a light dessert after a meal, such as alongside Foolproof Dinner Rolls for a comforting gathering.
Storage & Reheating
Store any leftover Lime Chiffon Cake in an airtight container at room temperature for up to three days. If you prefer to keep it longer, refrigerate it for up to a week. To reheat, gently warm individual slices in the microwave for a few seconds to revive its light texture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Lime Chiffon Cake contains roughly 691 calories, with 30g protein, 40g carbohydrates, and 45g fat. It is an excellent source of protein (60% of the Daily Value), iron (56% of the Daily Value), and vitamin A (45% of the Daily Value). Note that it is relatively high in sodium, at 466mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of citrus juice instead of lime?
Yes, you can substitute lime juice with lemon or orange juice for a different flavor profile. Keep in mind that the acidity levels may vary, so adjust the amount of sugar if necessary to balance the tartness.
Why is it important to use an ungreased pan?
Using an ungreased pan allows the cake to climb the sides and gain height while baking. This is crucial for the chiffon cake's light and airy texture, as the structure relies on the beaten egg whites for support.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the cake should spring back when gently pressed. Be cautious not to overbake, as this can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).