Name: Mango and Lime Chiffon Cake
Yield: 10 to 12 Servings
Ingredients: 1 cup sugar; ¾ cup fresh lime juice; 4 large egg yolks; 3 large eggs; 1 teaspoon grated peeled fresh ginger; 6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes; 1 11.5-ounce can mango nectar (about 1½ cups); 1¼ cups sifted cake flour (sifted, then measured); 12 tablespoons sugar, divided; 1½ teaspoons baking powder; ½ teaspoon salt; 3 large egg yolks; ¼ cup canola oil; 2½ tablespoons grated lime peel; 4 large egg whites; ¼ cup 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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