Dessert

Margarita Chiffon Cake with Strawberry Lime Tequila Compote is for Dessert.

Margarita Chiffon Cake with Strawberry Lime Tequila Compote takes several minutes to prepare.

Margarita Chiffon Cake with Strawberry Lime Tequila Compote takes several minutes to cook.

Margarita Chiffon Cake with Strawberry Lime Tequila Compote makes 12 servings.

The ingredients for Margarita Chiffon Cake with Strawberry Lime Tequila Compote are:

For Cake:
2 1/4 cups cake flour
1 1/4 cup sugar
1 tbsp baking powder
1 tsp salt
6 large egg yolks
1/2 cup canola oil
1/3 cup fresh lime juice
1/3 cup triple sec
2 tbsp tequila
2 tsp grated lime peel
8 large egg whites
1/2 tsp cream of tartar

For Glaze:
2 cups powdered sugar
2 tbsp fresh lime juice
2 tbsp tequila
4 tsp triple sec
1 1/2 tsp grated lime peel

For Compote:
6 tbsp triple sec
1/3 cup sugar
1/3 cup fresh lime juice
3 1/2 tbsp tequila
2 tbsp grated lime peel
5 cups quartered, hulled strawberries

Here is how you make Margarita Chiffon Cake with Strawberry Lime Tequila Compote:

For cake:Preheat oven to 325°F. 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. For compote: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. Number of Servings: 12Recipe submitted by SparkPeople user ONTHEWAGON.

The nutritional information for Margarita Chiffon Cake with Strawberry Lime Tequila Compote is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 476.4

• Total Fat: 11.8 g
• Cholesterol: 102.4 mg
• Sodium: 358.2 mg
• Total Carbs: 75.7 g
• Dietary Fiber: 2.3 g
• Protein: 6.7 g