Mango Chiffon Cake

Mangoes were on sale at Giant so I bought some mangoes and decided to try making a mango chiffon cake. Maybe it's because of the mango quality that's why the mango cake is not that fragrant.

Ingredient:-

140 g mango puree

1 tsp vanilla essence

2 tsp lemon juice

90 g fresh egg yolks (around 6 egg yolks)

60 g fresh milk

30 g vegetable oil

125 g cake flour

3/4 tsp double acting baking powder

pinch of salt

210 g fresh egg whites (around 6-7 egg whites)

1/2 tsp cream of tartar

150 g caster sugar

Method:-

1. Preheat the oven to 170°C for at least 15 minutes.
2. Mix mango puree, vanilla essence, lemon juice, egg yolks, milk and vegetable oil together until smooth. Sift cake flour, double acting baking powder and salt over the bowl and stir until blended.
3. Whip egg whites until foamy, then add cream of tartar. Whip until soft mounds form. Add sugar ¼ at a time and whip until soft peak stage. (If using an electric mixer, use medium speed.)
4. Stir ¼ of the egg white meringue into the egg yolk mixture to lighten it. Using a rubber spatula, fold in the rest of the egg whites gently, 1/3 at a time. Stop folding as soon as the egg whites are incorporated.
5. Pour the batter gently into a 21 or 23 cm chiffon pan and smooth the surface with the spatula. (Do not drop the batter from a height.) Gently run a knife in a zigzag manner through the batter to eliminate large air pockets and smooth the surface again.
6. Bake on the middle (or lower) rack for 45 min. 
7. Invert immediately upon removal from oven. Wait for it to cool down totally before removing cake from pan.