This version of chiffon cake combines style with the crispness of fresh lime juice. Canola oil and beaten egg whites achieve the lightness of angel food cake and a tender, moist crumb. Blueberries, mint and lime wedges are simple elegant garnishes. Plus, it's super yummy!!

Filling:
1 teaspoon - finely grated lime rind
1/4 cup - fresh lime juice (about 2 limes)
1 (14 ounce) can - sweetened condensed milk

Cake:
Cooking Spray
1 tablespoon - cake flour
2 cups - sifted cake flour (7 1/2 ounces)
1 1/4 cups - sugar, divided
2 1/2 teaspoons - baking powder
1/2 teaspoon - salt
7 teaspoons - canola oil
1/3 cup - fresh lime juice (about 3 limes)
3 tablespoons - water
1 teaspoon - finely grated lime rind
1 teaspoon - pure lemon extract
3 - egg yolks
8 - egg whites
1 teaspoon - cream of tarter

Frosting:
3 tablespoons - sugar
2 tablespoons - lime juice (about 1 lime)
2 1/2 cups - fat free whipped topping, thawed
Fresh Mint Sprigs (optional)
Fresh Blueberries (optional)
Lime Wedges (optional)

Instructions:

To prepare lime filling, combine the first 3 ingredients in a small bowl, stirring until blended. Cover and chill for 3 hours.

Preheat oven to 325 degrees.

To prepare cake, coat bottoms of 3 (8 inch) round cake pans with cooking spray (do not coat sides of pans), line bottoms with wax paper. Coat wax paper with cooking spray ; dust with 1 tablespoon of flour.

Lightly spoon 2 cups cake flour into dry measuring cups and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.

Combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture, beat with a mixer at medium speed until smooth.

Place egg whites in a large bowl, beat with a mixer at high speed until foamy. Add the cream of tartar; beat until soft peaks form. Gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir about one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.

Divide cake batter equally among prepared pans, spreading evenly. Break the air pockets by cutting through the batter with a knife. Bake at 325 degrees for 20 minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes on a wire rack, remove from pans. Remove wax paper from cake layers. Cool completely on wire rack.

To prepare frosting, combine 3 tablespoons sugar and 2 tablespoons lime juice in a small glass bowl. Microwave at HIGH for 30 seconds or until the sugar dissolves. Cool completely. Fold into whipped topping.

To assemble cake, place 1 cake layer on a plate, spread half of filling over cake layer. Top with the second layer, remaining half of filling and third layer. Spread frosting over top and sides of cake. Garnish with mint, blueberries, and lime wedges, if desired. Store cake loosely covered in refrigerator for up to 3 days.

Servings: 16
Calories: 290
Fat: 9.3 g
Protein: 5.3 g
Carbs: 44.9 g
Fiber: 0.3 g
Cholesterol: 47 mg

Weight Watcher Points: 6.5 per serving

*From CookingLight*