Fresh Lime Chiffon Cake

This lime chiffon pie is the perfect dessert to serve on a warm spring or summer day. Light in taste and texture, the recipe uses low-fat whipped topping to preserve the caloric content of the light part. For the most beautiful serving, be sure to use the suggested side dishes.
To make the lime filling, combine 1 teaspoon of lime zest, 1/4 cup of lime juice, and condensed milk with sugar in a small bowl, stirring until smooth. Cover and refrigerate for 3 hours.Preheat the oven to 325 degrees.To make the cake, brush the bottom of 3 (8-inch) round cake tins with cooking spray (don't grease the sides of the tins); line the bottom with waxed paper. Brush waxed paper with cooking spray; sprinkle with 1 tablespoon flour.Lightly pour 2 cups of cake flour into dry measuring cups and smooth 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 smooth.Combine the butter, 1/3 cup juice, 3 tablespoons water, 1 teaspoon zest, lemon extract, and egg yolks in a medium bowl, stirring with a whisk. Add the butter mixture to the flour mixture; beat with a mixer on medium speed until smooth.Place the egg whites in a large bowl; beat with a mixer on high speed until frothy. Add the tartar; beat until soft peaks form. Gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time, whisking until stiff peaks form. Carefully mix one-fourth of the egg white mixture with the flour mixture; gently add the remaining egg white mixture.Spread the cake batter evenly over the prepared molds, spreading evenly. Break the dough with a knife to form air pockets. Bake at 325 ° C for 20 minutes or until the cake begins to spring with a light touch. Cool in the pan for 10 minutes on a wire rack; remove from the pan. Remove the waxed paper from the cake layers. Cool completely on a wire rack.To make the frosting, combine 3 tablespoons of sugar and 2 tablespoons of lime juice in a small glass bowl. Reheat in the microwave on high power for 30 seconds or until the sugar is dissolved. Allow to cool completely. Place on top of the whipped topping.To assemble the cake, place 1 cake on a plate; spread half of the filling on top of the cake. Top with the second layer, the remaining half of the filling, and the third layer. Spread the icing on the top and sides of the cake. Garnish with mint, blueberries and lime wedges if desired. Keep the cake loosely closed in the refrigerator for up to 3 days. Cut the cake into chunks.