• Ingredients: 18
  • Serves: 10

Margarita chiffon cake with powdered sugar, fresh lime juice, tequila, triple sec, grated lime peel, strawberry compote with tequila and lime.



  • 8 large egg whites
  • 1/2 tsp. cream of tartar


Special equipment:

  • Garnish: petals from 3 large organic and nontoxic roses and blackberries

For mascarpone cream

  • Special equipment: parchment paper


  • Chocolate Glaze
  • 1/4 cup roasted hazelnuts

To serve:

Berry compote


For cake:

  1. Step 1 Preheat oven to 325°F. Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend.

    For this step you will need

  2. Step 2 Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend. Add to dry ingredients; beat just until smooth.
  3. Step 3 Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form.

    For this step you will need

  4. Step 4 Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites.

    For this step you will need

  5. Step 5 Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan.
  6. Step 6 Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen.

For glaze:

  1. Step 7 Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides.
  2. Step 8 Let stand until glaze sets, about 2 hours. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Serve cake with compote.