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Lime Chiffon Cake with Coconut Ice Cream and Passion Fruit Sauce

Ingredients

Lime Chiffon Cake:
4 eggs
1 cup sugar
1/2 cup extra virgin olive oil
Juice of 2 limes
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Zest of 1 lime
Powdered sugar for topping

Coconut Ice Cream:
2 cups milk
2 cups heavy cream
1 1/2 cups shredded coconut
1/2 cup plus 6 tablespoons sugar, divided
8 large egg yolks
1 teaspoon vanilla extract or 1 split vanilla bean
Pinch of salt

Passion Fruit Sauce:
1 cup passion fruit puree
1/3 cup sugar
2 tablespoons corn syrup

Directions

For the Lemon Chiffon Cake:

Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. Beat eggs and sugar together until very pale and fluffy (on high setting for about 5 minutes).

Slowly stream the olive oil and lime juice into the eggs and sugar mixture, folding in with a rubber spatula.

In another bowl, whisk together the flour, baking powder, salt and lime zest. Gently fold the dry ingredients into the wet ingredients, incorporating thoroughly.

Pour batter into prepared cake pan and bake for 45 minutes or until a tester comes away clean. Let cake cool in pan for a few minutes before inverting it onto a plate.

Dust with powdered sugar to serve.

For the Coconut Ice Cream:

In a saucepan, bring milk, cream, coconut and 1/2 cup of sugar to a simmer, over medium heat, stirring occasionally.

Turn off heat and let mixture cool to room temperature for at least 3 hours. When cooled, strain the mixture into a bowl and discard the coconut.

Using an electric mixer, whip the egg yolks with remaining 6 tablespoons of sugar until the mixture is thick and holds a ribbon when the beaters are lifted, about 3 minutes.

Add in the coconut-cream mixture, vanilla and pinch of salt. Mix well.

Chill until the mixture is thoroughly cold or overnight. Then, strain again and freeze in an ice cream maker according to the manufacturer’s instructions.

For the Passion Fruit Sauce:

Place all ingredients in a blender and puree until smooth.

 

THE MAGAZINE

Current Issue: June/July 2017

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