Fresh Lime Chiffon Cake

From Cooking Light, June 2006.

• Ready In: 1 hr 20 mins
• Serves: 16

Ingredients

• Filling

• 1  teaspoon  finely grated lime rind
• 1⁄4 cup fresh lime juice (about 2 limes)
• 1 (14 ounce) can sweetened condensed milk

• Cake

•  cooking spray
• 1  tablespoon cake flour
• 2  cups  sifted cake flour (7 1/2 ounces)
• 1 1⁄4 cups sugar, divided
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 7  tablespoons canola oil
• 1⁄3 cup fresh lime juice (about 3 limes)
• 3  tablespoons water
• 1  teaspoon  finely grated lime rind
• 1  teaspoon  lemon extract
• 3  egg yolks
• 8  egg whites
• 1  teaspoon cream of tartar

• Frosting

• 3  tablespoons sugar
• 2  tablespoons lime juice (about 1 lime)
• 2 1⁄2 cups  fat-free whipped topping, thawed
•  fresh mint sprig (optional)
•  fresh blueberries (optional)
•  lime wedge (optional)

Directions

1. FILLING: Combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. Cover and chill 3 hours.
2. Preheat oven to 325°.
3. CAKE: Coat bottoms only of 3 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
4. Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.
5. Combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk.
6. Add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.
7. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
8. Add cream of tartar; beat until soft peaks form.
9. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
10. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
11. Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife.
12. Bake for 20 minutes or until cake springs back when lightly touched.
13. Cool in pans for 10 minutes on a wire rack; remove from pans.
14. Remove wax paper from cake layers.
15. Cool completely on wire rack.
16. FROSTING: Combine 3 tablespoons sugar and 2 tablespoons lime juice in a small glass bowl. Microwave at high for 30 seconds or until sugar dissolves. Cool completely. Fold into whipped topping.
17. ASSEMBLY: Place 1 cake layer on a plate; spread half of filling over cake layer. Top with second layer, remaining half of filling, and third layer. Spread frosting over top and sides of cake.
18. Garnish with mint, blueberries, and lime wedges, if desired.
19. Store cake loosely covered in refrigerator for up to 3 days.