Recipe

Summer Chiffon Cake Recipe

Add Step-by-Step Photos	Cholena / All my dishes 1 year, 4 months ago The smell of the ginger from the oven and the taste of the buttery lime gives an uplift to this otherwise light cake . Prep:60m Cook:20m Servings:20	Cholena
	ginger lime

with the filling

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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

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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 .

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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 .

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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

Directions

Preheat oven at 180 deg and grease 3 - 8 inch pans .

Whisk egg yolks , oil , ginger and water .

In a large mixing bowl add the dry ing. and whisk .

Continue whisking while adding the egg yolk mixture until smooth .

Whip the egg whites until frothy .

Add slowly the sugar and cream of tartar .

Continue whipping until soft peaks form .

Fold them into the batter making sure not to overmix .

Pour in 3 pans and bake for 20 mins .

Cool .

Assemble the cake with lime filling and do the lime cream frosting .