The weekend ahead is one big Birthday Celebration! Today we slice into Ted's favorite cocktail cake, and tomorrow brings my birthday donuts and cheetos. Food really is my favorite way to celebrate. But I'll still be eating my veggies!
MARGARITA CHIFFON CAKE
Preheat oven to 325.
Sift together then set aside:
1 and 1/8 cup cake flour
1/2 c sugar
2 teaspoon baking powder
1/2 t salt
Beat until smooth:
1/4 cup vegetable oil
3 egg yolks
3 ounces tequila (OR fresh squeezed lime and orange juice for non-alcoholic cake)
1 t vanilla extract
Zest from two limes
Add flour to egg-oil mix and beat until smooth and incorporated. Set aside.
In clean bowl beat 6 egg whites and 1/4 teaspoon cream of tartar. Add ¼ cup sugar as whites start to foam. Continue beating until whites are VERY stiff.
Gently fold whites into flour-egg-oil mix until well incorporated, but taking care to keep air from whites.
Pour batter into ungreased Angel Food pan and bake ~1 hour. Cool upside-down.
Meanwhile, prepare syrup (I don’t measure this - just kind of eyeball) of sugar and juice from 2 limes and 1 orange (should taste pretty sweet but have a nice sour note if using tart citrus). Heat to boil, remove from heat, pour into measuring cup. Add enough tequila to make 1 cup syrup. Pour half over cooled cake (poke holes in the cake with a chop stick to help it absorb). About half an hour later, remove cake from pan and place top side down on serving plate. Pour remaining syrup over cake.
Frost with 7-minute frosting or simple glaze of powdered sugar and lemon, lime, or orange juice. Garnish with candied (sugared) citrus zest if desired.