ginger chiffon cake with key lime curd and lime buttercream
Two kinds of lime in the filling and frosting provide a tart counterpoint to the fresh bite of ginger in this light, summery cake. Enjoy it with a cool glass of iced tea.
MAKES AN 8-INCH TRIPLE-LAYER CAKE; SERVES 12 TO 16
- 6 eggs, separated
- ¼ cup neutral vegetable oil, such as canola, soybean, or vegetable blend
- 2 tablespoons grated fresh ginger
- 6 tablespoons water
- 1 ½ cups sugar
- 1 ⅓ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- Key Lime Curd (page 134)
- Lime Buttercream (page 135)
- Fresh mint sprigs or lime leaves, for decoration
- Preheat the oven to 350 degrees F. Line the bottoms of three 8-inch round cake pans with parchment or waxed paper; do not grease.
- In a medium mixing bowl, whisk together the egg yolks, oil, ginger, and water; set aside.
- Sift 1 cup of the sugar, the flour, baking powder, and salt into a large mixing bowl; whisk gently to combine. Add the egg yolk mixture and whisk to form a smooth batter.
- Place the egg whites in a large mixer bowl and beat with an electric mixer fitted with the whip attachment on medium-high speed until frothy. Slowly add the remaining ½ cup sugar and the cream of tartar and continue to whip until soft, droopy peaks form. Fold one-fourth of the beaten egg whites into the batter, taking care not to deflate the mixture. Gently fold in the remaining whites. Divide the batter among the 3 prepared pans.
- Bake for about 18 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Allow the layers to cool completely in the pans. To remove, run a blunt knife around the edges, invert each pan, and tap out the cake onto a wire rack. Peel off the paper.
- While the cakes are baking and cooling, make the Key Lime Curd and chill completely.
- To assemble the cake, place one cake layer on a cake stand or serving plate and spread half of the Key Lime Curd over the top, leaving a generous ¼-inch margin around the edges. Repeat with another cake layer and the remaining lime curd. Top with the third layer. Frost all over with the Lime Buttercream. Decorate with fresh mint sprigs or lime leaves.
