Mango and Lime Chiffon Cake

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READY IN: 48hrs 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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