Mango And Lime Chiffon Cake

Total Time: 48 hrs 45 mins Preparation Time: 48 hrs Cook Time: 45 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 begin making the lime-ginger curd one day before baking the cake.
• 2 the assembled dessert can be chilled overnight before serving.
• 3 for lime-ginger curd: whisk sugar, lime juice, egg yolks, 3 whole eggs, and grated ginger in large metal bowl to blend.
• 4 set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
• 5 whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°f, about 6 minutes.
• 6 remove bowl from over water.
• 7 quickly add chilled butter cubes to curd; whisk until butter is melted.
• 8 press 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.
• 10 remove from heat.
• 11 cool mango syrup to room temperature.
• 12 position rack in center of oven and preheat to 325°f.
• 13 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).
• 14 sift flour, 6 tablespoons sugar, baking powder, and salt into medium bowl.
• 15 whisk egg yolks, canola oil, lime peel, and 6 tablespoons mango syrup in large bowl to blend (reserve remaining mango syrup for glaze).
• 16 add dry ingredients; whisk to blend.
• 17 using electric mixer, beat egg whites in another large bowl until soft peaks form.
• 18 add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.
• 19 fold 1/3 of egg whites into yolk mixture, then fold in remaining whites in 2 additions.
• 20 divide batter between prepared pans.
• 21 bake cakes until golden and tester inserted into center comes out clean, about 22 minutes.
• 22 cool cakes completely in pans on rack.
• 23 run small knife around edge of pans to loosen cakes.
• 24 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.
• 25 peel off parchment paper.
• 26 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.
• 27 chill glaze until cold, about 15 minutes.
• 28 place 1 cake layer, flat side up, on platter.
• 29 spread 2 cups lime-ginger curd over top of cake (reserve remaining curd for another use).
• 30 chill cake until curd firms up slightly, about 2 hours.
• 31 top with second cake layer, flat side down, pressing gently to adhere.
• 32 beat whipping cream and 2 tablespoons glaze in bowl until firm peaks form.
• 33 spread cream over top (not sides) of cake.
• 34 slightly overlap mango slices in concentric circles atop cream.
• 35 rewarm remaining glaze just to soften.
• 36 brush glaze over mango slices.
• 37 chill 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.