48 hrs 45 mins
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Units: US | Metric
- 1 cup sugar
- 3/4 cup fresh lime juice
- 4 large egg yolks
- 3 large eggs
- 1 teaspoon grated peeled fresh ginger
- 6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
- 1 (11 1/2 ounce) can mango nectar (about 1 1/2 cups)
- 1 1/2 cups sifted cake flour (sifted, then measured)
- 12 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large egg yolks
- 1/2 cup canola oil
- 2 1/2 tablespoons lime zest
- 4 large egg whites
Glaze and topping
- 1Begin making the lime-ginger curd one day before baking the cake.
- 2The assembled dessert can be chilled overnight before serving.
- 3For lime-ginger curd: Whisk sugar, lime juice, egg yolks, 3 whole eggs, and grated ginger in large metal bowl to blend.
- 4Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
- 5Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 6 minutes.
- 6Remove bowl from over water.
- 7Quickly add chilled butter cubes to curd; whisk until butter is melted.
- 8Press sheet of plastic wrap directly onto surface of lime-ginger curd; refrigerate curd overnight.
- 9(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.
- 10Remove from heat.
- 11Cool mango syrup to room temperature.
- 12Position rack in center of oven and preheat to 325°F.
- 13Line 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).
- 14Sift flour, 6 tablespoons sugar, baking powder, and salt into medium bowl.
- 15Whisk egg yolks, canola oil, lime peel, and 6 tablespoons mango syrup in large bowl to blend (reserve remaining mango syrup for glaze).
- 16Add dry ingredients; whisk to blend.
- 17Using electric mixer, beat egg whites in another large bowl until soft peaks form.
- 18Add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.
- 19Fold 1/3 of egg whites into yolk mixture, then fold in remaining whites in 2 additions.
- 20Divide batter between prepared pans.
- 21Bake cakes until golden and tester inserted into center comes out clean, about 22 minutes.
- 22Cool cakes completely in pans on rack.
- 23Run small knife around edge of pans to loosen cakes.
- 24Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms; tap sharply on work surface if necessary to release cakes from pans.
- 25Peel off parchment paper.
- 26For 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.
- 27Chill glaze until cold, about 15 minutes.
- 28Place 1 cake layer, flat side up, on platter.
- 29Spread 2 cups lime-ginger curd over top of cake (reserve remaining curd for another use).
- 30Chill cake until curd firms up slightly, about 2 hours.
- 31Top with second cake layer, flat side down, pressing gently to adhere.
- 32Beat whipping cream and 2 tablespoons glaze in bowl until firm peaks form.
- 33Spread cream over top (not sides) of cake.
- 34Slightly overlap mango slices in concentric circles atop cream.
- 35Rewarm remaining glaze just to soften.
- 36Brush glaze over mango slices.
- 37Chill cake at least 2 hours.
- 38(Can be made 1 day ahead. Cover with cake dome and keep chilled.) Cut cake into wedges and serve.
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Nutritional Facts for Mango and Lime Chiffon Cake
Serving Size: 1 (203 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 477.5
- Calories from Fat 220
- Total Fat 24.5 g
- Saturated Fat 9.1 g
- Cholesterol 210.8 mg
- Sodium 190.7 mg
- Total Carbohydrate 60.5 g
- Dietary Fiber 1.1 g
- Sugars 44.2 g
- Protein 6.4 g
The following items or measurements are not included: