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Dessert, Food  /  January 21, 2018

Blood Orange Chiffon Cake with Mango Curd

by LyraThemes

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Blood Orange Chiffon Cake with Mango Curd

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Blood Orange Chiffon Cake with Mango Curd

By: LyraThemes
  • January 21, 2018
  • 12
  • 1 hr 30 min
  • 100 Cals/Serving
  • Print this
Ingredients
  • Cake Batter:
  • 4 cups Cake flour
  • 4 tsp baking powder
  • 2 1/2 cup Caster sugar, divided
  • 8 large eggs, separated
  • 2/3 cup extra virgin olive oil
  • 4 tspvanilla extract
  • zest of 4 blood oranges
  • 1 tsp salt
  • 1/2 tsp cream of tartar
  • Mango Curd:
  • 1 medium Mango, peeled, pitted, cut into 1/2-inch pieces
  • 1/3 cup sugar
  • 3 tbsp fresh lime juice
  • Pinch of salt
  • 4 large egg yolks
  • 1/4 cup light olive oil
  • Whipped Cream:
  • 1 cup heavy whipping cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
Directions
Step 1
Preheat the oven to 350˚F and line two 9 inch round pans with parchment paper.
Step 2
Place the flour, baking powder and half of the sugar in a medium mixing bowl.
Step 3
Vigorously stir the dry ingredients together until mixed.
Step 4
Put aside and place the egg yolks, olive oil, vanilla extract and orange zest in a large bowl. Vigorously stir the egg yolks, until well blended.
Step 5
Place the egg whites in a medium bowl.
Step 6
Sprinkle the salt and cream of tartar over the egg whites and mix on high, whipping the egg whites until peaks form.
Step 7
With the mixer on high, slowly sprinkle the remaining sugar into the bowl of egg whites, until completely incorporated.
Step 8
Continue to whip the eggs whites until shiny and stiff peaks form.
Step 9
The egg whites should be glossy and look like meringue.
Step 10
With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined.
Step 11
Do not over mix the batter or it will deflate.
Step 12
Divide the batter between the two pans and bake in the oven for 15 to 18 minutes or until a toothpick inserted in the middle comes out clean.
Step 13
Remove from oven and let cool on a wire rack for 15 minutes before running a thin knife or spatula around the sides of the pan and inverting the pans onto a wire rack to remove the cake.
Step 14
Slowly peel back the parchment paper and discard.
Step 15
Let cool completely before assembling the cake.
Step 16
Source: https://www.societygrey.com/blood-orange-chiffon-cake

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Tags

  • cakes
  • desserts
  • mango

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