Mango And Lime Chiffon Cake Recipes

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MANGO AND LIME CHIFFON CAKE



Mango and Lime Chiffon Cake image

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

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
1/2 cup sugar
1 tablespoon fresh lime juice
3/4 cup chilled whipping cream
2 large firm but ripe mangoes, peeled,pitted,cut into 1/2 inch thick slices

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.

MANGO AND LIME CHIFFON CAKE



Mango and Lime Chiffon Cake image

Categories     Cake     Milk/Cream     Egg     Ginger     Dessert     Bake     Lime     Mango     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 22

Lime-ginger curd
1 cup sugar
3/4 cup fresh lime juice
4 large egg yolks
3 large eggs
1 teaspoon grated peeled fresh ginger
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Cake
1 11.5-ounce can mango nectar (about 1 1/2 cups)
1 1/4 cups sifted cake flour (sifted, then measured)
12 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large egg yolks
1/4 cup canola oil
2 1/2 tablespoons grated lime peel
4 large egg whites
Glaze and topping
1/4 cup sugar
1 tablespoon fresh lime juice
3/4 cup chilled whipping cream
2 large firm but ripe mangoes, peeled, pitted, cut into 1/4-inch-thick slices

Steps:

  • 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 1/4 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.

FRESH LIME CHIFFON CAKE



Fresh Lime Chiffon Cake image

Make and share this Fresh Lime Chiffon Cake recipe from Food.com.

Provided by Vino Girl

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 23

1 teaspoon finely grated lime rind
1/4 cup fresh lime juice (about 2 limes)
1 (14 ounce) can sweetened condensed milk
cooking spray
1 tablespoon cake flour
2 cups sifted cake flour (7 1/2 ounces)
1 1/4 cups sugar, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
7 tablespoons canola oil
1/3 cup fresh lime juice (about 3 limes)
3 tablespoons water
1 teaspoon finely grated lime rind
1 teaspoon lemon extract
3 egg yolks
8 egg whites
1 teaspoon cream of tartar
3 tablespoons sugar
2 tablespoons lime juice (about 1 lime)
2 1/2 cups fat-free whipped topping, thawed
fresh mint sprig (optional)
fresh blueberries (optional)
lime wedge (optional)

Steps:

  • FILLING: Combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. Cover and chill 3 hours.
  • Preheat oven to 325°.
  • CAKE: Coat bottoms only of 3 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
  • Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.
  • Combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk.
  • Add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.
  • Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
  • Add cream of tartar; beat until soft peaks form.
  • Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
  • Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
  • Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife.
  • Bake for 20 minutes or until cake springs back when lightly touched.
  • Cool in pans for 10 minutes on a wire rack; remove from pans.
  • Remove wax paper from cake layers.
  • Cool completely on wire rack.
  • FROSTING: Combine 3 tablespoons sugar and 2 tablespoons lime juice in a small glass bowl. Microwave at high for 30 seconds or until sugar dissolves. Cool completely. Fold into whipped topping.
  • ASSEMBLY: Place 1 cake layer on a plate; spread half of filling over cake layer. Top with second layer, remaining half of filling, and third layer. Spread frosting over top and sides of cake.
  • Garnish with mint, blueberries, and lime wedges, if desired.
  • Store cake loosely covered in refrigerator for up to 3 days.

Nutrition Facts : Calories 313.4, Fat 11.3, SaturatedFat 3.4, Cholesterol 51, Sodium 202.6, Carbohydrate 47.9, Fiber 0.3, Sugar 32.6, Protein 6

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Top Asked Questions

How to make mango chiffon cake recipe?
Mango Chiffon Cake Recipe is an easy & fluffy mango cake recipe made using mango pulp. This Mango pulp cake feels just like chiffon and is light & bouncy Using a hand beater, beat the egg whites in a bowl with the cream of tartar until soft peaks. Next, add the sugar (60 grams) and continue beating until stiff peaks form.
How to make Lime Chiffon cake?
Light and airy lime chiffon cake ! Preheat your oven to 160 C/ 325 F. Line the bottom of a 6 inch round pan with parchment paper. Whisk together the flour, baking powder and half of the sugar . To this, add and whisk in the yolks, oil , juice, zest and water until smooth .
What kind of cake feels like chiffon?
This Mango pulp cake feels just like chiffon and is light & bouncy. This recipe can be used as a cake sponge for your fancy Birthday cakes or simply served with a cup of tea What is a chiffon cake?
How to make perfect mango Chai cake?
Perfect for chai time or simply as a base cake for any celebration cakes like a mango flavored birthday cake Using a hand beater, beat the egg whites in a bowl with the cream of tartar until soft peaks. Next, add the sugar (60 grams) and continue beating until stiff peaks form. Set aside once done

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