Thursday, July 24, 2008
Mango Chiffon Cake
3 egg yolks
1/2tsp mango essence
35g corn oil
90g mango puree
few drop of yellow colouring
90g top/cake flour
1/8tsp baking powder
3 egg whites
1/4tsp cream of tartar
1.Preheat oven at 175C.
2.Use a hand whisk and mix (A) together.
3.Sift (B) and mix into (A).
4.Stir till well combined and leave aside.
5.Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
6.Gradually add in the sugar and whisk till stiff peaks form.
7.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
8.Then fold in the rest of the meringue lightly until well combined.
9.Pour batter into a 17cm tube pan.
10.Put into a preheated oven and bake for 30-35mins.
11.Remove from oven, invert cake onto table until completely cool.
12.Remove from pan and serve.