For the past few weeks, it has been bitterly cold here in Los Angeles, dipping to bone-chilling temperatures in the 60’s, and grey overcast skies lasting the entire day. We’ve even had to wear jackets! But thankfully, we have a comforting recipe for a hot cup of ginger tea infused with golden honey and freshly squeezed lemon that warms the soul and soothes the senses, whether you live in LA or somewhere with a more… aggressive climate.
When I was five years old, I was so excited to take my first cooking class at the local community center. We made so many fun recipes, but my favorite part was when we learned how to make a cake. I remember feeling then—and I still feel now—a sense of amazement that you can take all these powders and liquids, mix them up, add some heat, and end up with a sweet and delicious cake. The first time I made this ginger key lime chiffon cake was for my birthday a few years ago, and from the first bite I was hooked (yes, I love to bake my own birthday cakes!). There are three layers of pillow-soft gingery chiffon, a rich and surprisingly tart key lime curd filling, and the entire cake is generously frosted with a silky smooth key lime buttercream. –Ryan
