Summer Chiffon Cake Recipe

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

Description

The Smell Of The Ginger From The Oven And The Taste Of The Buttery Lime Gives An Uplift To This Otherwise Light Cake .

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