Limoncello Poppy Seed Chiffon Cake
Description
This limoncello poppy seed chiffon cake, with a tangy limoncello glaze, is a special occasion cake for the limoncello lovers in your life. Fresh lemon zest and juice enhance the lemon flavor of limoncello liqueur for a spectacular cake.
Ingredients
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2 1/4 cups cake flour
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2 teaspoons baking powder
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1 teaspoon salt
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6 large egg whites, room temp
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3/4 teaspoon cream of tartar
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1 3/4 cups white sugar, divided
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6 egg yolks, at room temperature
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3/4 cup limoncello liquor
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1/2 cup olive oil
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1/4 cup heavy cream
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2 tablespoons freshly squeezed lemon juice
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1 1/2 tablespoons fresh lemon zest
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1 teaspoon vanilla extract
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1 tablespoon poppy seeds
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1 1/2 cups powdered sugar
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3 tablespoons limoncello liquor
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2 tablespoons heavy cream
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1 teaspoon fresh lemon juice
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1/2 teaspoon fresh lemon zest
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1/8 teaspoon salt
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Sift cake flour, baking powder, and 1 teaspoon salt together in a bowl.
2
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.
3
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.
4
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.
5
Place an ungreased 10-inch tube pan with removable bottom onto a baking sheet. Pour batter evenly into the tube pan.
6
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.
7
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.
8
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.