This Vanilla Lime Chiffon Cake with Raspberry Lime Glaze is a delicious mix of sweet, fresh and tangy – it’s heaven on a plate!This post may contain affiliate links to products. We may receive a commission - at not cost to you - for purchases made through these links.
I just absolutely adore a good Chiffon Cake. It is such a deliciously light and fluffy type cake; completely addictive if you ask me!
Today, I am sharing with you the recipe for this Lime Vanilla Chiffon Cake that is topped with a beautiful (and absolutely yummy) Lime Raspberry Glaze. Or Sauce. Or Drizzle. However you want to call this gorgeous pink topping!
What is a Chiffon Cake
I had personally never really heard of this type of cake before I made this Chocolate Chiffon Cake. I mean, it is definitely not a cake you would ever see in Belgium or France!
But after making it once, I knew it would soon become a kitchen staple. But what is a chiffon cake? It is often confused with Sponge Cakes or Angle Food Cakes, so here is the difference:
What is the difference between a Chiffon Cake and a Sponge Cake?
Although both Chiffon cake and Sponge Cake us whipped Egg Whites as a leavening agent, there is one crucial difference in both recipe: the type of Fat used.
Sponge Cakes are made with Butter (or Shortening), while Chiffon Cake use Vegetable Oil. As a result, Sponge Cakes are a bit richer and Chiffon Cake more light and springy.
Is Chiffon cake the same as angel food cake?
Again, both cakes are very similar but have one main difference: a Chiffon cake uses full eggs (Egg Whites and Egg Yolks) while Angel Food Cake only uses Egg Whites, and often no fat at all.
That means that a Chiffon Cake will be slightly richer than an Angel Food Cake.
Chiffon Cake with Lime and Vanilla
The subtle yet delicious flavours of the Chiffon Cake are brought by two ingredients: Vanilla and Lime. I find them to perfectly complement each other.
The Vanilla brings a nice sweetness to the cake that is perfectly balanced by the super fragrant and delicate Lime. Because Lime is less sour than Lemon, it will create a less ‘punchy’ flavour!
The key ingredients are:
- Vanilla Been Paste, which is basically a light paste made with natural scrapped vanilla pods. I prefer to use it over Vanilla Extract because it offers a stronger, more natural vanilla taste.
You can read more about the difference between Vanilla Paste, Extract and Beans in this interesting article on TheKitchn website.
- Lime Zest and Lime Juice. Although most citrus cake recipe only use zest, I always like to kick the flavours with real juice as well
Tips to succeed a Chiffon Cake
- Seperate your ingredients in 3 bowls: the dry ingredients, the liquid ingredients and the Egg Whites.
- Make sure your Egg Whites are beaten into very stiff peaks. This is the element that will create a super light and fluffy cake, so you do not want to fail it! I personally like to use Cream of Tartar to assure very stable Egg Whites.
- Use a non-greased Chiffon Cake Pan or Tube Pan. The batter needs to “climb” on the edges of the pan to rise and greasing it would not allow that.
- Cool down the Chiffon Cake Upside-Down, in its pan. Gravity is your best friend to assure that your cake stays super airy!
Lime and Raspberry Sauce
I cannot decide how to call this Lime Raspberry Topping…Is it a Sauce, a Glaze, a Cream, a Drizzle,…? All I know is that it is freaking de-li-cious! I is ridiculously easy to make and you can use leftovers is many different ways.
I personally mixed some with Greek Yogurt, and it was a killer! Anyways, to make this cake topping, you will simply need Raspberries (you can use fresh or frozen ones), Lime Juice, Heavy Cream (Thickened Cream in Australia), Brown Sugar and Cornstarch.
All you need to do is basically blend it all up together until completely smooth, then heat it up in a pan. The cornstarch will help thicken the sauce with the heat, giving it the perfect consistency to drizzle over the cake!
Alternatively, you can also just drizzle some Raspberry Coulis over this Chiffon Cake.
Love Cakes? Check out these Related Recipes:
- Chocolate Chiffon Cake
- Magic Chocolate Cake
- Pear Crumble Cake
- Double Chocolate Cake with Pears
- Orange and Semolina Cake
- Strawberry Charlotte Cake
- Lemon Yogurt Bundt Cake
Lime and Vanilla Chiffon Cake Recipe:
Lime Vanilla Chiffon Cake with Lime Raspberry Glaze
Lime Vanilla Chiffon Cake
- 250 gr (2/3 + 1 cup) Plain Flour
- 30 gr (1/4 cup) Cornstarch
- 1 teasp. Baking Powder
- 1/4 teasp. Baking Soda
- 1 pinch Salt
- 70 gr (1/3 cup) Caster Sugar
- 120 ml (1/2 cup) Canola Oil (or other Vegetable Oil)
- 1 teasp. Vanilla Bean Paste , (see note 1)
- 1/4 teasp. Vanilla Extract
- 180 ml (3/4 cup) Full Cream Milk
- 2 tbsp. Lime Juice
- 1 Lime, Zested
- 6 Eggs, separated
- 1/2 teasp. Cream of Tartar (Optional)
Lime Raspberry Glaze
- 150 gr (1 1/2 cup) Raspberries (frozen or fresh)
- 60 ml (1/4 cup) Heavy Cream
- 1 Lime, Juiced
- 3 tbsp. Brown Sugar
- 2 teasp. Cornstarch
Lime Vanilla Chiffon Cake
- Preheat your oven on 180’C.
- Prepare 3 large clean bowls. Seperate the Egg Yolks and Egg Whites in the first two bowls.In the third bowl, sift in all the dry ingredients: Plain Flour, Cornstarch, Baking Powder, Baking Soda, Salt and Sugar.
- Add the liquid ingredient to the bowl with the Egg Yolks: Canola Oil, Vanilla Paste, Vanilla Extract, Milk, Lime Juice and Lime Zest. Whisk until combined, then pour over the bowl with the dry ingredients. Quickly mix until combined, then set aside.
- With the third bowl of Egg Whites: using a hand mixer, start beating the Egg Whites (optional: when it starts to become foamy, add the Cream of Tartare). Beat for a few minutes until you get very stiff peaks.
- With a Spatula, gently fold in the beaten Egg Whites into the cake batter in 3 or 4 times. Make sure not to over-fold it; you do not want to break the Egg Whites.
- Pour the batter into a non-grease Tube Pan (Note that it is really important not to grease it!) and bake for 15 to 20 minutes, or until a knife comes out clean.
- Remove the Tube Pan from the oven and flip it over a cooling rack. The cake should be facing down, ‘hanging’ over the rack. Set aside to cool down completely. When cool, flip the cake over and run a knife around the edges of the pan to release it.
Lime Raspberry Glaze
- If using Frozen Raspberries, make sure to defrost them before starting to make the glaze.Place the Raspberries, Heavy Cream, Lime Juice and Brown Sugar in the bowl of a blender. Blend for a couple of minutes, until completely smooth. Add the Cornstarch and pulse a couple of times just to mix it in.
- Transfer the glaze into a small pot and heat it up of medium-heat while whisking. When the glaze starts thickening, remove from the stove and leave to cool down for a few minutes.
- Pour the Lime Raspberry Glaze over the Lime Vanilla Chiffon Cake.Optional: sprinkle more lime zest to finish the cake.
- Keep refrigerated.
- Vanilla Bean Paste is made out of actual Vanilla Beans, as well as Vanilla Extract.
You can replace it with Vanilla Extract if you do not have Vanilla Bean Paste.