Key Lime Olive Oil Chiffon Cake With Cream Cheese Glaze

How is it already Thursday??? Is time flying by, or is it just me?! Today I’ll be sharing another recipe I created in partnership with Carapelli Olive Oil. The last recipe if you have’t already tried was also a cake! Triple chocolate olive oil bundt cakes to be specific. There’s something about cake and olive oil that really gets me. Maybe it’s the thought of it being “healthier” as opposed to the butter I normally indulge in. On another note, I have been having those crazy pregnancy cravings and the latest crave is a key lime cheesecake.

I’m so very happy to share this one with you because it was a total knock out for me. One bite in and I couldn’t stop. Please don’t go light on the glaze, that’s what takes it to another level. Now the olive oil in this gives it a bit more of a bite, but don’t get scared off, it is still very much a fluffy and airy cake. Perfect for breakfast, tea time, and even as a dessert after dinner.

I also wanted to point out how much I enjoy working with Carapelli. Growing up in an Asian household I ate a ton of sponge cakes. Most of them only minimally frosted with whipped cream and decorated with fresh fruits. When I had the chance to explore in the kitchen, I started making box cakes. This was the first introduction I had to American cakes as my mom wouldn’t buy me any grocery cakes or cupcakes. I fell in love to say the least with the different textures, flavors, and designs.

Ever since then, I’ve continued to explore as many techniques as I could with cake making. When Carapelli asked me to showcase my Carapelli craft I knew I wanted to make something that reflected my past but intertwined with what I’ve learned over the years. So here it is, a key lime chiffon cake with a cream cheese glaze. Honestly can’t wait for you guys to try this one, and if you want to try out this olive oil you can find it here.

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KEY LIME OLIVE OIL CHIFFON CAKE WITH CREAM CHEESE GLAZE RECIPE

INGREDIENTS

for the chiffon cake

  • 2 1/4 cups cake flour
  • 1 tbsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 cup of key lime juice
  • 1/4 cup water
  • 1 1/2 cup castor sugar
  • 7 egg yolks
  • 1/2 cup EVOO (I used Carapelli’s ORGANIC EVOO)
  • 2 tsp. vanilla extract
  • Zest of two limes
  • 10 egg whites
  • 1 tsp. cream of tartar

for the cream cheese glaze

  • 4 oz. cream cheese (room temp.)
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla extract
  • ~1/4 cup whole milk

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DIRECTONS

for the chiffon cake 

  • Preheat oven to 325°F.
  • Sift flour, baking powder & salt into a bowl & set aside.
  • Combine lime juice & water and set aside.
  • In a separate bowl, whisk together egg yolks & ONLY 1 cup of the castor sugar until the color is pale and light (~3-4mins).
  • Add vanilla extract and EVOO, whisk to combine.
  • Add in 1/3 of the flour mixture and whisk till incorporated.
  • Pour in 1/2 the lime juice mixture & whisk to combine.
  • Continue alternating flour and lime mixture till all is whisked in.
  • Add the lime zest & set aside.
  • In a stand mixer, beat the egg whites and cream of tartar on high till soft peaks form.
  • Slowly pour in the rest 1/2 cup of castor sugar while beating till stiff peaks form. You will know when it’s ready if you can turn your bowl upside down without anything falling out.
  • Add 1/4 of the egg whites to the egg yolk mixture & fold till no there are no lumps and streaks of egg whites.
  • Pour the egg yolk mixture into the rest of the egg whites and fold gently to not loose air in the egg whites.
  • Once the mixture is free of lumps, pour it into a 10″ tubed pan with a removable bottom or line the bottom with parchment paper.
  • Bake the cake for 1 hour and 10 mins or until a skewer inserted into the middle comes out clean.
  • Take the cake out of the oven and invert it onto a cooling rack to cool completely before frosting.
  • Take a thin blade and run in along the sides of the pan to loosen it up to release the cake.

for the cream cheese glaze

  • In a medium bowl, using a hand mixer, beat the cream cheese till smooth.
  • Add the powdered sugar and beat to combine, scraping down the sides if necessary.
  • Add the vanilla extract and beat till incorporated.
  • Add 1 tbsp. of milk at a time till the glaze is at your desired consistency.
  • Spoon the glaze over the cake & serve.

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