Discover The Secret To A Tropical Summer Dessert
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With summer right around the corner, I wanted to start stockpiling my bright and sunny dessert recipes. I’m always going to showers, picnics, and BBQs so I wanted to have a recipe list of summer-inspired desserts handy. This mango lime chiffon cake is more than a summery dessert; it takes your tongue to the tropical islands of Fiji, Jamaica, and Aruba.
Now, I don’t know about you, but I think a cake that is capable of placing your mind in an enchanting tropical paradise for a few moments is outstanding. One little slice of this cake will allow you to sail off into the sunset of good vibrations (at least for a few minutes lol).
Ingredients
Lime-Ginger Curd
1 cup Domino sugar
¾ cup fresh lime juice
4 large Eggland’s Best egg yolks
3 large Eggland’s Best eggs
1 teaspoon grated peeled fresh ginger
6 tablespoons (¾ stick) chilled unsalted Land O Lakes butter, cut into ½-inch cubes
Cake
1 11.5-ounce can mango nectar (about 1½ cups)
1¼ cups sifted Gold Medal cake flour (sifted, then measured)
12 tablespoons Domino sugar, divided
1½ teaspoons Clabber Girl baking powder
½ teaspoon Morton salt
3 large Eggland’s Best egg yolks
¼ cup Wesson canola oil
2½ tablespoons grated lime peel
4 large Eggland’s Best egg whites
Glaze And Topping
¼ cup Domino sugar
1 tablespoon fresh lime juice
¾ cup chilled whipping cream
2 large firm but ripe mangoes, peeled, pitted, cut into 1/4-inch-thick slices
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Quick Tip: Garnish this lovely cake with wedges of mango and limes.
Thank you to Desserts Recipes for this great cake idea!