Lime Chiffon Cake

• 7 large eggs, separated
• 1-3/4 cups all-purpose flour
• 1-3/4 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup water
• 1/2 cup canola oil
• 1/4 cup lime juice
• 4 teaspoons grated lime zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 4 large eggs
• 1-1/2 cups sugar
• 1/2 cup lime juice
• 2 tablespoons grated lime zest
• 1/8 teaspoon salt
• 1/2 cup butter, cubed
• 1-1/2 cups heavy whipping cream
• Lime zest strips

1. Let eggs stand at room temperature for 30 minutes.
2. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime zest and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325u0b0 for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside.
4. For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, zest and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
5. In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd.
6. Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with remaining curd. Top with remaining cake layer; spread whipped cream over top and sides of cake. Garnish with lime zest.

eggs, flour, sugar, baking powder, salt, water, canola oil, lime juice, lime zest, vanilla, cream of tartar, eggs, sugar, lime juice, lime zest, salt, butter, heavy whipping cream, zest strips

Taken from www.tasteofhome.com/recipes/lime-chiffon-cake/ (may not work)