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 Hosted By
Ellice & Monty |
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Ginger Chiffon Cake with Key Lime Curd and Lime Buttercream
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Serving Size -
12
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Prepared By -
Ellice & Monty
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Recipe Rating
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Printer Friendly Recipe
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2 tablespoons grated fresh ginger |
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1/2 teaspoon cream of tartar |
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6 tablespoons Key lime juice |
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2 tablespoons unsalted butter, room temp |
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1/3 cup freshly squeezed lime juice |
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3 sticks (12 ounces) unsalted butter, room temp |
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KEY LIME CURD: - In a medium bowl, whisk together the egg yolks and
cornstarch. Combine the sugar and lime juice in a non
reactive saucepan and whisk in the egg yolks. Bring to a
boil over medium-low heat, whisking gently the entire
time. Allow to boil for 1 minute.
Pour through a mesh strainer into a heatproof bowl and
whisk in the butter until it is completely melted. Let cool
slightly, then cover with plastic wrap, pressing it directly
onto the surface to prevent a skin from forming. Refrigerate until cold, at least 1 hour.
LIME BUTTERCREAM: - Place the egg whites in a large mixing bowl and set the
mixer up with the whip attachment.
In a nonreactive saucepan, heat the sugar and lime
juice, stirring to dissolve the sugar. Bring to a boil and cook,
without stirring, until the syrup reaches the soft-ball stage,
238 degrees F on a candy thermometer.
Turn the mixer to medium-low speed and slowly add the
syrup to the egg whites, taking care not to pour it onto the
beaters. Beat on medium speed until the meringue cools to
body temperature.
With the mixer on medium-low, gradually add the butter
several tablespoons at a time. Beat until a smooth buttery
frosting forms.
CAKE: - 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,
oll, 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
1/2 cup sugar ard 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.
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 1/4-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. |
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