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.



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!)



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

Ingredients:

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

Method:

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

Method:

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.