Mango Chiffon Roll with Mango Lime Curd

Mango Chiffon Roll with Mango Lime Curd Recipe from the Philippines

Region / culture: Philippines | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 8

Introduction

Mango Chiffon Roll with Mango Lime Curd is a delightful and refreshing dessert that combines the tropical flavors of mango and lime in a light and fluffy chiffon cake. The sweet and tangy mango lime curd adds a burst of flavor to the soft and airy cake, making it the perfect treat for any occasion.

History

The origins of the Mango Chiffon Roll with Mango Lime Curd recipe are not well-documented, but chiffon cakes have been a popular dessert since the 1940s. Chiffon cakes are known for their light and airy texture, which is achieved by folding whipped egg whites into the batter. The addition of mango and lime curd to this classic recipe gives it a modern twist and adds a tropical flair.

Ingredients

Mango Lime Curd

2 mangos
0.33 cup sugar
0.33 cup butter
2 tbsp lime juice
1 tsp grated lime rind
4 egg yolks, lightly beaten

Mango Chiffon Roll

1 cup flour
0.75 cup sugar
1.5 tsp baking powder
0.5 tsp salt
0.33 cup orange juice
0.25 cup oil
2 egg yolks
1 tbsp grated orange rind
0.5 tsp vanilla
6 egg whites
0.25 tsp cream of tartar
powdered sugar

How to prepare

Peel and pit the mangos.
Finely chop the mangos.
Cook the mangos over medium-low heat for about 10 minutes, stirring often.
Puree the mangos.
Return the puree to the saucepan and stir in the butter, lime juice, and lime rind.
Stir in the egg yolks and cook, stirring constantly, until the mixture thickens.
Let the mixture cool, stirring often.
Place plastic wrap on the surface and refrigerate for at least 4 hours.
Line a greased 15x10" jelly roll pan with wax paper.
Stir together the flour, 0.5 cup of sugar, baking powder, and salt.
Add the orange juice, oil, egg yolks, orange rind, and vanilla.
Stir until the mixture is smooth.
Beat the egg whites until soft peaks form.
Add the cream of tartar and beat until stiff.
Gradually beat in the remaining 0.25 cup of sugar.
Carefully fold the egg white mixture into the egg yolk mixture.
Spread the mixture in the prepared pan and bake at 325°F (163°C) for 20 – 25 minutes.
Place a clean tea towel on a wire rack and sprinkle it with powdered sugar.
Turn out the cake onto the towel and carefully remove the wax paper.
Roll the cake up in the towel and let it cool for 30 minutes.
Unroll the cake, spread it with the mango lime curd, and roll it up again.
Place the roll, seam side down, on a serving platter.
Garnish with extra mango slices.

Variations

Substitute the mango lime curd with a different fruit curd, such as lemon or passion fruit, for a different flavor profile.
Add chopped nuts or coconut flakes to the cake batter for added texture and flavor.

Cooking Tips & Tricks

Be sure to fold the whipped egg whites into the batter gently to maintain the cake's light and airy texture.

- Refrigerate the mango lime curd for at least 4 hours to allow it to thicken and set before spreading it on the cake.

- Use fresh, ripe mangos for the best flavor in both the curd and the cake.

Serving Suggestions

Serve the Mango Chiffon Roll with Mango Lime Curd as a light and refreshing dessert after a meal. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Cooking Techniques

Be sure to properly whip the egg whites to stiff peaks for the best texture in the chiffon cake.

- Use a gentle folding motion when combining the egg whites with the rest of the batter to avoid deflating the mixture.

Ingredient Substitutions

You can use lemon juice and lemon rind instead of lime juice and lime rind in the mango curd for a different citrus flavor.

- Substitute vegetable oil for the oil in the cake batter if desired.

Make Ahead Tips

The mango lime curd can be made ahead of time and refrigerated for up to 3 days before using it in the cake. The cake can also be baked ahead of time and stored in an airtight container for up to 2 days before assembling the roll.

Presentation Ideas

Garnish the Mango Chiffon Roll with fresh mango slices, mint leaves, or edible flowers for a beautiful and elegant presentation. Dust the top of the roll with powdered sugar for a finishing touch.

Pairing Recommendations

Pair this dessert with a glass of sparkling wine or a fruity cocktail for a perfect ending to a meal. The tropical flavors of the mango and lime will complement the light and refreshing nature of these beverages.

Storage and Reheating Instructions

Store any leftover Mango Chiffon Roll in the refrigerator in an airtight container for up to 3 days. To reheat, place slices of the roll in the microwave for a few seconds until warmed through.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

Vitamin C: 30% of the recommended daily intake per serving

Vitamin A: 15% of the recommended daily intake per serving

Alergens

Contains: Eggs, Dairy

Summary

This Mango Chiffon Roll with Mango Lime Curd is a delicious dessert that is relatively low in calories and provides a good source of vitamin C and vitamin A. However, it does contain eggs and dairy, so it may not be suitable for those with allergies to these ingredients.

Summary

Mango Chiffon Roll with Mango Lime Curd is a delicious and tropical dessert that is perfect for any occasion. The combination of the light and airy chiffon cake with the sweet and tangy mango lime curd creates a delightful treat that is sure to impress your guests. Enjoy this refreshing dessert with a glass of wine or a fruity cocktail for a truly indulgent experience.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, the sun shining brightly through the windows of my kitchen as I sifted through an old cookbook that belonged to my mother. As I turned the yellowed pages, a faded post-it note caught my eye. It read: "Mango Chiffon Roll with Mango Lime Curd - a tropical delight!"

Intrigued, I carefully read through the recipe, my mouth watering at the thought of the sweet and tangy flavors coming together in harmony. The recipe called for fresh mangoes, limes, eggs, sugar, and flour - ingredients that were not commonly found in my pantry at the time. Determined to recreate this exotic dessert, I set out to gather all the necessary ingredients.

I remember heading to the local market, the vibrant colors of ripe mangoes and zesty limes catching my eye. I carefully selected the best fruits, feeling a sense of excitement building within me as I envisioned the finished Mango Chiffon Roll with Mango Lime Curd. The cashier at the market raised an eyebrow as she rang up my purchases, clearly intrigued by my unusual selection of ingredients.

Back in my kitchen, I set to work following the recipe step by step. I peeled and pureed the mangoes, the sweet aroma filling the room. I squeezed the fresh lime juice, the tangy scent mingling with the sweetness of the mangoes. As I whipped the egg whites into stiff peaks and folded them into the batter, I could feel the anticipation growing.

Finally, the Mango Chiffon Roll was ready to go into the oven. As the sweet scent of baking cake filled the kitchen, I prepared the Mango Lime Curd. I carefully whisked together the eggs, sugar, mango puree, and lime juice over a double boiler, watching as the mixture thickened to a velvety smooth consistency.

When the timer dinged, I pulled the Mango Chiffon Roll out of the oven, the golden brown top glistening with a sugary sheen. I let it cool before carefully rolling it up with a generous layer of Mango Lime Curd spread inside. The colors of the dessert were vibrant and inviting, a true tropical paradise on a plate.

As I took my first bite, the flavors exploded in my mouth - the sweet mangoes, the zesty limes, the light and airy chiffon cake. It was a taste sensation like no other, a culinary masterpiece that I knew I had to share with my family and friends.

From that day on, the Mango Chiffon Roll with Mango Lime Curd became a staple in my repertoire of recipes. I made it for special occasions, family gatherings, and impromptu get-togethers with friends. Each time I served it, the compliments flowed in, with many asking for the recipe so they could recreate it in their own kitchens.

Over the years, I have refined the recipe, adding my own little twists and tweaks to make it truly my own. But the essence of that first Mango Chiffon Roll with Mango Lime Curd remains the same - a taste of the tropics, a burst of sunshine in every bite.

As I sit here reminiscing about that fateful day when I discovered the recipe, I can't help but smile. Cooking has always been my passion, my way of expressing love and creativity. And this Mango Chiffon Roll with Mango Lime Curd is a perfect example of how a simple recipe can bring so much joy and delight to those who taste it.

So the next time you find yourself in the mood for something sweet, tangy, and utterly delicious, give this recipe a try. I promise you won't be disappointed. And who knows, maybe you'll create your own memories and stories to pass down through the generations, just like I have with this tropical delight.