Lime Chiffon Cake Food

LIME CHIFFON DESSERT

Steps:

• Combine the first three ingredients; set aside 2 tablespoons for topping. Press remaining crumbs onto the bottom of an ungreased 13-in. x 9-in. dish; set aside. In a small bowl, dissolve gelatin in boiling water; cool. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set.

FRESH LIME CHIFFON CAKE

Steps:

• FILLING: Combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. Cover and chill 3 hours.
• Preheat oven to 325°.
• CAKE: Coat bottoms only of 3 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
• Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.
• Combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk.
• Add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.
• Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
• Add cream of tartar; beat until soft peaks form.
• Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
• Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife.
• Bake for 20 minutes or until cake springs back when lightly touched.
• Cool in pans for 10 minutes on a wire rack; remove from pans.
• Remove wax paper from cake layers.
• Cool completely on wire rack.
• FROSTING: Combine 3 tablespoons sugar and 2 tablespoons lime juice in a small glass bowl. Microwave at high for 30 seconds or until sugar dissolves. Cool completely. Fold into whipped topping.
• ASSEMBLY: Place 1 cake layer on a plate; spread half of filling over cake layer. Top with second layer, remaining half of filling, and third layer. Spread frosting over top and sides of cake.
• Garnish with mint, blueberries, and lime wedges, if desired.
• Store cake loosely covered in refrigerator for up to 3 days.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
• In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
• To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
• To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

KELLY'S LIME CHIFFON CHEESECAKE DESSERT

Steps:

• Mix crust ingredients, save aside 2 tablespoons.
• Press rest on bottom of 13x9 greased glass dish or pan.
• Dissolve jell-o in boiling water, cool.
• In mixing bowl, beat cream cheese and sugar.
• Beat in vanilla,.
• Slowly beat in jell-o.
• Beat/fold in Cool Whip.
• Beat in 3-4 drops green food coloring.
• Spoon over crust, smooth top.
• Sprinkle with reserved crumbs.
• Chill til set, 3 hours or overnight.
• Serve topped with more Cool Whip and a maraschino cherry.

HEAVENLY LEMON CHIFFON CAKE

Steps:

• Set oven to 325 degrees.
• Prepare an ungreased 10-inch tube pan.
• In a large bowl, sift together flour, baking powder and salt, then sift one more time, then beat in oil, egg YOLKS, 1/4 cup plus 3 tablespoons lemon juice, water and lemon peel with an electric mixer at low speed for about 3 minutes.
• In a large dry copper or stainless steel bowl beat the room temperature egg whites with cream of tartar until stiff but not dry.
• Fold in about 1/4 of the whites into the batter to lighten, the gently fold in the remaining whites.
• Pour the batter into the ungreased tube pan.
• Tap on the counter to release any air pockets.
• Bake for about 1-1/4 hours, or until the cake is springy to the touch.
• Immediately invert cake in pan over neck of a bottle (I use an empty beer bottle for this).
• Cool the cake completely while inverted.
• Remove the cake from the bottle and place on the counter.
• Run a knife around the edges of the pan to loosen cake.
• Transfer the cake to a serving plate.
• Dust with powdered sugar.

NO-BAKE LIME CHIFFON PIE

Steps:

• In 1-quart saucepan, place lime juice; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly. Stir in lime peel.
• In medium bowl, mix condensed milk and food colors. Stir in lime juice mixture. Using rubber spatula, fold in all but 1/4 cup of the whipped topping. Spread in pie crust, smoothing top. Cover; refrigerate at least 2 hours or until firm.
• Before serving, garnish pie with remaining 1/4 cup whipped topping and lime slices.

MANGO AND LIME CHIFFON CAKE

Steps:

• Begin making the lime-ginger curd one day before baking the cake.
• The assembled dessert can be chilled overnight before serving.
• For lime-ginger curd: Whisk sugar, lime juice, egg yolks, 3 whole eggs, and grated ginger in large metal bowl to blend.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
• Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 6 minutes.
• Remove bowl from over water.
• Quickly add chilled butter cubes to curd; whisk until butter is melted.
• Press sheet of plastic wrap directly onto surface of lime-ginger curd; refrigerate curd overnight.
• (Lime-ginger curd can be made 3 days ahead. Keep covered and refrigerated.) For cake: Simmer mango nectar in heavy medium saucepan over medium heat until reduced to 3/4 cup, about 20 minutes.
• Remove from heat.
• Cool mango syrup to room temperature.
• Position rack in center of oven and preheat to 325°F.
• Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease cake pans or parchment paper).
• Sift flour, 6 tablespoons sugar, baking powder, and salt into medium bowl.
• Whisk egg yolks, canola oil, lime peel, and 6 tablespoons mango syrup in large bowl to blend (reserve remaining mango syrup for glaze).
• Add dry ingredients; whisk to blend.
• Using electric mixer, beat egg whites in another large bowl until soft peaks form.
• Add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.
• Fold 1/3 of egg whites into yolk mixture, then fold in remaining whites in 2 additions.
• Divide batter between prepared pans.
• Bake cakes until golden and tester inserted into center comes out clean, about 22 minutes.
• Cool cakes completely in pans on rack.
• Run small knife around edge of pans to loosen cakes.
• Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms; tap sharply on work surface if necessary to release cakes from pans.
• Peel off parchment paper.
• For glaze and topping: Boil sugar, lime juice, and remaining 6 tablespoons mango syrup in heavy small saucepan until liquid is reduced to 1/2 cup, about 3 minutes.
• Chill glaze until cold, about 15 minutes.
• Place 1 cake layer, flat side up, on platter.
• Spread 2 cups lime-ginger curd over top of cake (reserve remaining curd for another use).
• Chill cake until curd firms up slightly, about 2 hours.
• Top with second cake layer, flat side down, pressing gently to adhere.
• Beat whipping cream and 2 tablespoons glaze in bowl until firm peaks form.
• Spread cream over top (not sides) of cake.
• Slightly overlap mango slices in concentric circles atop cream.
• Rewarm remaining glaze just to soften.
• Brush glaze over mango slices.
• Chill cake at least 2 hours.
• (Can be made 1 day ahead. Cover with cake dome and keep chilled.) Cut cake into wedges and serve.

KEY LIME CHIFFON PIE

Steps:

• Prepare the syrup:.
• Combine the water and sugar in a small saucepan and heat to a simmer. Stir in the julienned lime zest and simmer for 30 minutes. Strain and reserve 1/3 cup of the syrup. Discard the rest.
• Preheat the oven to 375°F.
• Prepare the crust:.
• Combine the graham crackers, brown sugar, grated lime zest, and butter in a food processor and process until the mixture holds together. Press into the bottom and sides of a 9 inch pie plate and bake for 8 minutes. Set the crust on a wire rack to cool.
• Prepare the filling:.
• Heat the reserved syrup in a small saucepan. Remove the pan from the heat and sprinkle the gelatin over the syrup. Let it soften for 1 minute. Stir in the lime juice, 1/4 cup of the sugar, and the 2 egg yolks. Stir over low heat until the mixture is thick and frothy (5 minutes). Set aside to cool to room temperature.
• Beat the egg whites and 2 Tbs of the sugar with an electric mixer until stiff. Transfer the whites to a large bowl.
• In another bowl, whip the cream, vanilla, and 2 Tbs sugar with the mixer until it is thick. Fold the whipped cream into the egg whites while drizzling with the reserved lime mixture. When the mixture is smooth, spoon it into the prepared crust.
• Chill, uncovered, until firm (2 to 3 hours).
• Optional: Top with additional whipped cream and a slice of lime.