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Food
Food Bytes PG Cookbook The Food Chain
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The '40s: Margarita Chiffon Cake

21/4 cups cake flour
11/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
6 large egg yolks
1/2 cup vegetable oil
1/3 cup fresh lime juice
1/3 cup triple sec
2 tablespoons tequila
2 teaspoons grated lime peel
8 large egg whites
1/2 teaspoon cream of tartar

Glaze:

2 cups powdered sugar

2 tablespoons fresh lime juice

2 tablespoons tequila

4 teaspoons triple sec

11/2 teaspoons grated lime peel

For cake: Preheat oven to 325 degrees. Whisk flour, 3/4 cup sugar, baking powder and salt in a large bowl to blend. Using electric mixer, beat yolks and next 5 ingredients in a medium bowl. Alternately add dry ingredients; beat just until smooth.

Using clean, dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into batter. Fold in remaining whites. Transfer batter to ungreased 10-inch-diameter angel food cake pan. Smooth top.

Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert tube of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.

For glaze: Stir all ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours. Can be made 1 day ahead. Makes 10 to 12 servings.

Bon Appetit magazine, September 1999


Sunday, June 18, 2000



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