Margarita Chiffon Cake

Source: Bon Appetit magazine, September 1999

2 1/4 cups cake flour
1 1/4 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
6 large egg yolks
1/2 cup vegetable oil
1/3 cup fresh lime juice
1/3 cup triple sec
2 tablespoons tequila
2 teaspoons grated lime peel
8 large egg whites
1/2 teaspoon cream of tartar

Glaze:
2 cups confectioners’ sugar
2 tablespoons fresh lime juice
2 tablespoons tequila
4 teaspoons triple sec
1 1/2 teaspoons grated lime peel

For cake: Heat oven to 325 degrees F.

Whisk flour, 3/4 cup sugar, baking powder and salt in a large bowl to blend. sing electric mixer, beat yolks and next 5 ingredients in a medium bowl. Alternately add 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. 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 tube of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.

For glaze: Stir all 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.

Makes 10 to 12 servings.