Ginger chiffon cake with key lime curd and lime zest chantilly cream

Ingredients

• 6 eggs, separated
• 1/4 neutral vegetable oil (canola, soybean)
• 2 1/2 tablespoons grated fresh ginger
• 6 tablespoons water
• 1 1/4 cup sugar
• 1 1/3 cup cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• Key Lime Curd
• Lime Zest Chantilly Cream

Key Lime Curd :

• 6 egg yolks
• 1 tablespoon cornstarch
• 6 tablespoons sugar
• 6 tablespoons key lime juice
• 2 tablespoons unsalted butter, at room temperature

Lime Zest Chantilly Cream:

• 1 cup non-dairy whipping cream
• 1 teaspoon lime zest

Preparation

• Preheat oven to 350F. Line the bottoms of three 8" cake pans with parchment, do not grease the pans. Whisk eggo yolks, oil, ginger and water. Set aside.
• Sift 3/4 cup of sugar, flour, baking powder and salt into a mixing bowl. Whisk to combine. Add the egg yolk mixture and whisk to form a smooth batter. Set aside.
• Place egg whites in another mixing bowl and beat on medium high speed until frothy. Slowly add the remaining 1/2 cup sugar and cream of tartar and continue to ship until soft droopy peaks form.
• Fold one-forth of the beaten egg whites into the egg yolk batter, taking care not to deflate the mixture. Gently fold in the remaining whites. Divide the batter among the 3 prepared pans.
• Bake for about 18 minutes or until cake tester comes out clean. Allow the layers to cool completely. To remove, run a blunt knife around the edges, invert each pan, and tap out the cake onto a wire rack. Peel off the paper.
• While the cakes are baking, make the Key Lime Curd and chill completely. You can also make the curd a day before.
• To assemble the cake, place one cake layer on a cake stand or serving plate and spread half of the Key Lime Curd over the top, leaving a generous 1/4" margin around the edges. Repeat with another cake layer and the remaining lime curd. Top with the 3rd layer. Frost all over with the Lime Zest Chantilly Cream. Decorate as you like.
• Key Lime Curd :
  In a medium bowl, whisk egg yolks and cornstarch. Combine the sugar and lime juice in a non-reactive saucepan and whisk in the egg yolks. Bring to a bowl over medium low heat, whisking gently the entire time. Allow to boil for 1 minute. Pour through a mesh strainer into a heatprool bowl and whisk in the butter until it is completely melted. Let cool slight, then cover with plastic wrap, pressing it directly onto the surface. Refrigerate until cold, at least 1 hour.
• Lime Zest Chantilly Cream:
  Place the whipping cream and lime zest into a chilled mixing bowl. Whisk until stiff peaks are formed. Use immediately or chill for about 20 minutes before using.

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