Sunday, August 1, 2010

Ginger Chiffon Cake with Key Lime Curd and Lime Zest Chantilly Cream

This particular recipe comes from "Sky High - Irresistible Triple Layer Cakes" and also happens to be the first few baking books to my library collection. I have not made layered cakes for quite a while now and thought it was about time I did one. I clearly remembered when I first got my hands on this book, I baked this particular Ginger Chiffon Cake and it was a total disaster. In my haste I had read the recipe wrongly and omitted the baking powder. The chiffon did not rise at all and ended up looking like flap-jacks and tasting like one week stale ones.

Lime ginger 3

After that I did not even bothered to attempt it again. Recently whilst sorting through my collection of cook books, I pulled out Sky High and flipped it's pages. I came across this recipe again and decided to give it a another go. This time I made sure I read the recipe slowly. I also omitted the original lime zest buttercream and settled for something lighter. I was glad I did so as it made the entire cake so light and refreshing. I had initially planned to bring some to the office for my colleagues but since it was so good, my hubs and I decided that we would keep the entire cake to ourselves. (Gosh ... however am I going to go on a diet!)

Lime ginger 1

Ginger Chiffon Cake with Key Lime Curd and Lime Zest Chantilly Cream
Recipe Adapted from "Sky High Irresistible Triple Layer Cakes by Alice Huntsman & Peter Wynne"
Makes an 8" triple layer cake


6 eggs, separated
1/4 neutral vegetable oil (canola, soybean)
2 1/2 Tbsp grated fresh ginger
6 Tbsp water
1 1/4 cup sugar
1 1/3 cup cake flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
Key Lime Curd
Lime Zest Chantilly Cream

Method for the Cake:

1) Preheat oven to 350F. Line the bottoms of three 8" cake pans with parchment, do not grease the pans.

2) Whisk eggo yolks, oil, ginger and water. Set aside

3) Sift 3/4 cup of sugar, flour, baking powder and salt into a mixing bowl. Whisk to combine. Add the egg yolk mixture and whisk to form a smooth batter. Set aside.

4) Place egg whites in another mixing bowl and beat on medium high speed until frothy. Slowly add the remaining 1/2 cup sugar and cream of tartar and continue to ship until soft droopy peaks form. Fold one-forth of the beaten egg whites into the egg yolk batter, taking care not to deflate the mixture. Gently fold in the remaining whites. Divide the batter among the 3 prepared pans. (I would use a weighing scale to ensure that each pan has the same weight of batter in it)

5) Bake for about 18 mins or until cake tester comes out clean. Allow the layers to cool completely. 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.

6) While the cakes are baking, make the Key Lime Curd and chill completely. You can also make the curd a day before.

7) 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" margin around the edges. Repeat with another cake layer and the remaining lime curd. Top with the 3rd layer. Frost all over with the Lime Zest Chantilly Cream. Decorate as you like.

Key Lime Curd
(Makes about 1 1/4 cups)

6 egg yolks
1 Tbsp cornstarch
6 Tbsp sugar
6 Tbsp key lime juice
2 Tbsp unsalted butter, at room temperature


1) In a medium bowl, whisk egg yolks and cornstarch. Combine the sugar and lime juice in a non-reactive saucepan and whisk in the egg yolks. Bring to a bowl over medium low heat, whisking gently the entire time. Allow to boil for 1 minute.

2) Pour through a mesh strainer into a heatprool bowl and whisk in the butter until it is completely melted. Let cool slight, then cover with plastic wrap, pressing it directly onto the surface. Refrigerate until cold, at least 1 hour.

Lime Zest Chantilly Cream

1 cup non-dairy whipping cream
1 tsp lime zest


Place the whipping cream and lime zest into a chilled mixing bowl. Whisk until stiff peaks are formed. Use immediately or chill for about 20 mins before using.

Lime ginger 2

Lime ginger 4


Quinn said...

Jo, you always make such good layer cakes! I always hesitate to attempt because they are challenging and takes up a lot of my time. Sometimes, during winter period like this, all I want is some sloppy quick dessert for a quick sugar rush. I couldn't wait to scroll down to the million dollar shot or the cross section of the cake. The cake certainly look really good! I bet this will have you running on the treadmills for months if you and hubby chose to keep the cake for yourself, greedy piggies!!!

Anonymous said...

Jo, I have never thought about using ginger to flavour the chiffon cake!! Nice try. Love it!

busygran said...

Interesting to use ginger in a cake and combined with lime! Will give this a try to satisfy my curiosity as the combined flavour!

ann low said...

I love ginger and I love lime. I must bookmark this and try to make this soon. Thanks for sharing JO ;)

tigerfish said...

Grand and glorious. Maybe this will make me eat cream. I usually would sweep aside any cream I see on a cake :O

Shirley @ Kokken69 said...

Jo, I can only look on with envy at your layer cakes. I am very messy when it comes to baking and am too afraid to do frosting... :P

El said...

The cake looks perfect. It's heaven on a plate!

Sonia ~ Nasi Lemak Lover said...

never thought ginger can be added to a chiffon cake, looks great!

Unknown said...

omg! how gorgeous and professional!

Pei-Lin said...

Jo, the cake looks superb to me! It's been eons, too, since I made any layer cake. Well, nowadays, I tend to stick to bakes and dishes that sound practical to me due to my work schedule. Ah, I miss my college days ... LOL!

The pairing of ginger with something citrusy would agree with my palate! Never thought of that combo!

Pam said...

Wow - what a lovely cake. I wish I had a huge slice of this for breakfast right now.

mysimplefood said...

Wow! The cake looks beautifully creamed. Looks great!

Business Cash Advance said...

Hey this cake looks so delicious and yummy.I like to cook different flavor cake in weekend.This cake is new for me and I will surely make it.

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