Fresh Lime Chiffon Cake

Recipe by Vino Girl
READY IN: 1hr 20mins




  • 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.
  • Preheat oven to 325°.
  • 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.
  • 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.
  • 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.
  • Add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.
  • Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
  • Add cream of tartar; beat until soft peaks form.
  • Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
  • Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
  • Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife.
  • Bake for 20 minutes or until cake springs back when lightly touched.
  • Cool in pans for 10 minutes on a wire rack; remove from pans.
  • Remove wax paper from cake layers.
  • Cool completely on wire rack.
  • 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.
  • 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.
  • Garnish with mint, blueberries, and lime wedges, if desired.
  • Store cake loosely covered in refrigerator for up to 3 days.