Mango And Lime Chiffon Cake Recipes

Steps:

• Let eggs stand at room temperature for 30 minutes., In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime zest and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside., For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, zest and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd., Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with remaining curd. Top with remaining cake layer; spread whipped cream over top and sides of cake. Garnish with lime zest.

Steps:

• Begin making the lime-ginger curd one day before baking the cake.
• The assembled dessert can be chilled overnight before serving.
• For lime-ginger curd: Whisk sugar, lime juice, egg yolks, 3 whole eggs, and grated ginger in large metal bowl to blend.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
• Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 6 minutes.
• Remove bowl from over water.
• Quickly add chilled butter cubes to curd; whisk until butter is melted.
• Press sheet of plastic wrap directly onto surface of lime-ginger curd; refrigerate curd overnight.
• (Lime-ginger curd can be made 3 days ahead. Keep covered and refrigerated.) For cake: Simmer mango nectar in heavy medium saucepan over medium heat until reduced to 3/4 cup, about 20 minutes.
• Remove from heat.
• Cool mango syrup to room temperature.
• Position rack in center of oven and preheat to 325°F.
• Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease cake pans or parchment paper).
• Sift flour, 6 tablespoons sugar, baking powder, and salt into medium bowl.
• Whisk egg yolks, canola oil, lime peel, and 6 tablespoons mango syrup in large bowl to blend (reserve remaining mango syrup for glaze).
• Add dry ingredients; whisk to blend.
• Using electric mixer, beat egg whites in another large bowl until soft peaks form.
• Add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.
• Fold 1/3 of egg whites into yolk mixture, then fold in remaining whites in 2 additions.
• Divide batter between prepared pans.
• Bake cakes until golden and tester inserted into center comes out clean, about 22 minutes.
• Cool cakes completely in pans on rack.
• Run small knife around edge of pans to loosen cakes.
• Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms; tap sharply on work surface if necessary to release cakes from pans.
• Peel off parchment paper.
• For glaze and topping: Boil sugar, lime juice, and remaining 6 tablespoons mango syrup in heavy small saucepan until liquid is reduced to 1/2 cup, about 3 minutes.
• Chill glaze until cold, about 15 minutes.
• Place 1 cake layer, flat side up, on platter.
• Spread 2 cups lime-ginger curd over top of cake (reserve remaining curd for another use).
• Chill cake until curd firms up slightly, about 2 hours.
• Top with second cake layer, flat side down, pressing gently to adhere.
• Beat whipping cream and 2 tablespoons glaze in bowl until firm peaks form.
• Spread cream over top (not sides) of cake.
• Slightly overlap mango slices in concentric circles atop cream.
• Rewarm remaining glaze just to soften.
• Brush glaze over mango slices.
• Chill cake at least 2 hours.
• (Can be made 1 day ahead. Cover with cake dome and keep chilled.) Cut cake into wedges and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
• Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
• Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.