Margarita Chiffon Cake

Margarita Chiffon Cake
Adapted from Bon Appetit by the Detroit News


Cake:
2 1/4 cups cake flour
1 1/4 cups sugar, divided
1 tablespoon baking powder
1 teaspoon salt
6 large egg yolks
1/2 cup vegetable oil
1/3 cup fresh lime juice
1/3 cup triple sec
2 tablespoons tequila
2 teaspoons grated lime peel
8 large egg whites
1/2 teaspoon cream of tartar


Glaze:
2 cups powdered sugar
2 tablespoons fresh lime juice
2 tablespoons tequila
4 teaspoons triple sec
1 1/2 teaspoons grated lime peel
Strawberry Compote with Tequila and Lime (see recipe below)


For cake: Preheat oven to 325 degrees. Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend. Add to dry ingredients; beat just until smooth.


Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top.


Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan.


Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.


For glaze: Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Serve cake with compote. Serves 12.


Per serving: 449 calories; 12 g fat (2 g saturated fat; 24 percent calories from fat); 68 g carbohydrates; 106 mg cholesterol; 334 mg sodium; 6 g protein; 2 g fiber.


Strawberry Compote with Lime:
6 tablespoons triple sec
1/3 cup sugar
1/3 cup fresh lime juice
3 1/2 tablespoons tequila
2 tablespoons lime peel
5 cups quartered hulled strawberries


Whisk first 5 ingredients in medium bowl to blend. Add strawberries; toss. Let stand at room temperature 1 hour or chill up to 4 hours.