MANGO AND LIME CHIFFON CAKE
Make and share this Mango and Lime Chiffon Cake recipe from Food.com.
Provided by Dreamgoddess
Categories Dessert
Time P2DT45m
Yield 12 serving(s)
Number Of Ingredients 19
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.
PINEAPPLE CHIFFON CAKE
I was looking for an unusual recipe to enter in competition at the local county fair, so I looked through Mom's old recipes and found this. I love pineapple, so thought I would give this a try. It brought me a blue ribbon at the fair!- Cheryl Tichenor, Elgin, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon zest. 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 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides.
Nutrition Facts : Calories 408 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 253mg sodium, Carbohydrate 68g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.
EASY MANGO CAKE
A box cake modified to include fresh mango, topped with a homemade glaze. Serve with whipped cream for an easy, summery dessert!
Provided by SIOBANM
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h25m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 57 g, Cholesterol 49.9 mg, Fat 11.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 308.2 mg, Sugar 41.1 g
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