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Margarita Chiffon Cake Recipe
November 23, 2003 | by Heidi | Filed under
Bon Appetit September 1999
Let me start off by saying that I promise to get back to a more regular posting schedule after the holidays. I am working on a monster of a project, which you all might be interested in eventually -- and it will be done in the next couple weeks, which will of course free me up a bit.
I was making a batch of margaritas the other day -- As I was mixing up the ingredients, that distinctive smell of lime and tequila started wafting up through the air and it dawned on me that a margarita scone might be delicious ---and then I thought, how about a margarita cake?
So I started combing through all my baking books. Nothing. I went through all my files labeled 'baking' which consist of hundreds of recipes ripped or cut from various magazines. Not a thing. So I started poking around online. It seems that such a thing does exist, and that many people like to make margarita cakes. The recipe that I decided to try ran in Bon App�tit a few years back.
The cake itself had al the makings of a good margarita; a generous amount of lime, a dose of Triple Sec, and of course tequila. It was a chiffon cake so the most challenging part was getting the 8 egg whites to whip up nice and fluffy. But the baking gods were with me, and before I knew it my egg whites were billowing like fluffy clouds.
I made two tiny 7-inch margarita cakes instead of one grande bundt pan cake. I like tiny, cute cakes.
The cake came together very quickly and baked up with no problem at all. The glaze was a breeze to make and firmed right up to form a sweet but crusty topping which went perfectly with the spongy cake.
The other perk for this recipe is that it is relatively healthy as far as cakes go. A bit of oil takes the place of any butter, and the egg whites and baking powder work to give the cake its airy volume.
This would be a great spring-time party cake, all the intoxicating flavors come through beautifully with out the hangover.
mainimage=cake_margarita.jpg
From: Bon Appetit September 1999
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Your Comments
Dee said:Mmmm....mouth-watering!
Niki said:I'd love to make this...but in Australia it's not so common to have Angel food cake pans. How did you convert the baking times using 2 smaller pans? Was it much less - did you play it by ear or work it out beforehand?
I filled the cake pans about 2/3 full, and then kept a close eye on them. I'd poke at the tops of the cakes towards the end as they were getting nice and golden to feel if they were cooked though.
If I remember correctly the cooking times were less - my attitude was that i was just going to cook them until they were done, so I wasn't paying as close attention as I should have ;)
I can't wait to try this one out--yes, in spring!
Oooh Wendy, That habanero tea recipe on your site looks wild! I'm going to have to try it.
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