Limoncello Poppy Seed Chiffon Cake
This limoncello poppy seed chiffon cake is a special occasion cake, one I make for the limoncello lovers in my life. I enjoy making homemade limoncello almost as much I enjoy drinking it; but I probably enjoy baking with it even more!
INGREDIENTS :
- 2 1/4 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 large egg whites, at room temperature
- 3/4 teaspoon cream of tartar
- 1 3/4 cups white sugar, divided
- 6 large egg yolks, at room temperature
- 3/4 cup limoncello liquor
- 1/2 cup olive oil
- 1/4 cup heavy cream
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
- 1 1/2 cups confectioner's sugar
- 3 tablespoons limoncello liquor
- 2 tablespoons heavy cream
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon freshly grated lemon zest
- 1/8 teaspoon salt
DIRECTION:
- Preheat the oven to 325 degrees F (165 degrees C). Sift cake flour, baking powder, and 1 teaspoon salt together in a bowl.
- Combine egg whites and cream of tartar in a large bowl. Beat on medium speed with an electric mixer until mixture forms soft peaks. With the mixer running, gradually pour in 1/2 cup of the granulated sugar, 1 tablespoon at a time, and continue beating until mixture forms stiff, glossy peaks, 3 to 5 minutes. Set aside.
- In another bowl, add egg yolks and remaining 1 1/4 cups sugar. Beat until mixture has increased in volume and lightened in color, 3 to 5 minutes. Add in 3/4 cup limoncello, olive oil, 1/4 cup heavy cream, 2 tablespoons lemon juice, 1 1/2 tablespoons lemon zest, and vanilla and mix until thoroughly combined.
- Pour in 1/2 of the sifted cake flour mixture and mix until just combined. Add in remaining flour mixture plus 1 tablespoon poppy seeds and mix on low speed until just combined. Add in 1/3 of the whipped egg whites, and gently fold in until no streaks of white remain. Add in remaining egg whites and fold gently until no streaks of white remain.
- Place an ungreased 10-inch tube pan with removable bottom onto a baking sheet. Pour batter evenly into the tube pan.
- Bake in the preheated oven until top of the cake begins to turn golden and feels mostly set, 55 to 65 minutes. Remove pan from oven and invert onto a wire rack to cool completely, about 90 minutes.
- Once cake is cooled, gently run a knife around the edges of the pan to loosen. Remove cake, then run knife along the top and center to remove from the pan insert. Place cake onto a serving platter.
- To make glaze, whisk together powdered sugar, 3 tablespoons limoncello, 2 tablespoons heavy cream, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, and 1/8 teaspoon salt until smooth. Pour glaze over cooled cake.
