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Mango Chiffon Cake

I still have some leftover mango puree in freezer from making Panna Cotta Mango month ago.Since I love baking chiffon cake,I would like to try mango flavor this time ..I used my previous chiffon recipe but adjust slightly when adding mango puree.This mango flavor is not strong at all,too bad I don't have mango essence with me..Furthermore I didn't sieve the mango puree after I pureed..I think the un-sieved mango puree make the cake texture slightly rough but it's still taste great!! I also reduce the baking time to 45-50 minutes instead of an hour.Beside baking time I also reduced the temperature to 300 F coz my propane oven is slightly high in temperature.You can adjust the temperature and baking time depend to your oven.Good Luck!





Ingredients :(A)
1 1/2 cups of all purpose flour
1 tbsp mango essence*optional*
1/4 cup mango puree
1 tsp of baking powder
1/4 tsp of salt
2/3 cup of sugar
(B)
4 extra-large egg yolks
3/4 cup orange juice
1/2 cup of vegetable oil
(C)
2/3 cup of sugar
5 extra-large egg white
1 tsp of cream of tartar
Method:
Pre-heat oven to 325 degree F but my oven is slightly high in temperature so I set at 300 F
1) Sieve all the (A) ingredients in a mixing bowl until well combined.
2) Mix ingredients (B) until well blended and then add in ingredient (A) until smooth.
3) Beat ingredients (C) in mixer on high speed until stiff peak and glossy. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.Do not beat!!
4) Pour batter into a un-greased 10" tube pan and bake for 45-50 minutes or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
6) Cut the cake to 12 pieces or your desire size and serve with tea or coffee.






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14 comments:

Sonia said...
July 30, 2009 at 2:17 AM

The taste much be very fresh since you use fresh mango puree, my type of oven also have to adjust timing, usually I need to bake 60mins at 160c, even with this, the top part still slight wet...try to replace cream of tartar with corn flour, it give you the same result but thought healthy not to add any chemical substances

Taste of My Life said...
July 30, 2009 at 3:59 AM

Your Chiffon Cakes are all looking GOOD!
Mango taste - yummy!

Angie's Recipes said...
July 30, 2009 at 5:15 AM

I can't get enough of chiffon cake...yours is absolutely delish!

Angie's Recipes

Anonymous said...
July 30, 2009 at 5:24 AM

Hi,

most of yr chiffon cake colour are nicely baked and well unmoulded. how do you unmold yr cake so nicely?
. I always have problem removing my chiffon out from mould. always end up with holes.

Appreciate some tips and advise

Thks a lot
Esther

Skinnymum said...
July 30, 2009 at 9:17 AM

your chiffon is perfect - proudly tall, fine crumbs and evenly brown. so jealous ...... each time i see a post on perfect, chiffon cakes i will run and hide cos i have yet to produce a decent looking chiffon cakes after baking for so many years.

Little Corner of Mine said...
July 30, 2009 at 1:44 PM

Perfect! Tall and spongy!

Food For Tots said...
July 31, 2009 at 1:57 AM

So fluffy and nicely baked! The right kind of chiffon cake I luv!

Beachlover's Kitchen said...
July 31, 2009 at 2:57 AM

Sonia:
Thanks for the tips!! next time if I run out of cream of tartar I know I can used corn starch!!

TOML:
thank you:)

Esther:
thanks for admiring my chiffon and dropping by:) I used steak knife to unmolded the cake.Make sure your steak knife is not too short .Steak knife have better body I guess.Plus I really press hard the knife to the mould when unmoulding the cake.make sure you don't stop or rest the knife when unmoulding.as for the color I learned my lesson..if you see my previous chiffon cake you know what I mean..they are really dark bown in color..that why you have to adjust your oven temp..Hope this help:)

angies:
thanks for your kind words:)

skinnymum:
thanks for the compliment*blushing* don't worry about the appearance..as long as the cake taste great that matter ,right?

LCOM:
Thanks as always!

FFT:
Thanks again!

mycookinghut said...
July 31, 2009 at 8:29 AM

I see this, it reminds me I have yet tried your chiffon cake recipe!!! Past few weeks have been mad... I need to find time... time.. more time..

Cookie said...
August 4, 2009 at 3:56 AM

I think this is a perfect chiffon cake!

Cheers!

Beachlover's Kitchen said...
August 5, 2009 at 12:16 AM

MCH:
don't worry take your time to enjoy the summer and single life first.....nanti sudah kahwin baru buat cake:)

Cookies:
Thanks!

HomeKreation said...
December 22, 2009 at 5:05 AM

Hi BeachLover,
I've tried it yesterday & it turned out light & tasty. My children love it. Thanks for sharing. Allow me to copy paste your recipe in my blog. Hope you are ok....Roz

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.