Mango Chiffon

IMG_8197

Mango Chiffon

Ingredients:

120g self raising flour
1/4 tsp salt
5 egg yolks (large eggs 65g above)
70g corn oil
80g  mango flesh + 50g milk, blend together

6 egg whites
1/4 tsp cream of tartar
100g caster sugar

Method:-

1. Sift flour and salt together. Set aside.
2. Mix egg yolks together with mango puree, oil and stir until well blended. Sift in flour mixture and mix until combined.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Gently pour the batter in a circular motion into an 8″ tube pan until complete.
6. Bang the cake pan on the kitchen bench to remove large air bubbles.
Steam bake the cake at 160C for 80-90 minutes or until cake is done. After removing cake from the oven, immediately invert to cool complete before unmoulding.

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17 Comments »

  1. Kelly said

    Hi Jeannie, can I ask. Can I use cake pan instead of chiffon pan? I don’t have a chiffon pan actually 😊

    Like

    • jeannietay said

      Yes of course.

      Like

      • Kelly said

        Thank you so much for your reply. 😊😊baking time would it be the same as mention above? ☺️

        Like

      • jeannietay said

        should be longer as the centre tube is missing so cake is now thicker

        Like

      • jeannietay said

        yes, but please adjust according to your oven.

        Like

  2. June said

    Jeannie, Can I make it into a birthday cake? We love mango. Should I change the portion of the ingredients if so? Thank you.

    Like

    • June said

      Also, what is steam bake?

      Like

      • jeannietay said

        steam bake = a tray of water on a level below the cake pan OR put a wire stand on the water tray and place your cake pan on the wire stand without it touching the water

        Like

    • jeannietay said

      You can bake it in a normal 8″ pan, line the bottom and grease the sides for easy unmoulding.

      Like

      • June said

        Thank you so much for the quick reply

        Like

  3. June said

    Hi Jeannie,

    I followed the recipe as it is and used a round baking pan. However, the top has large cracks. Do I need to use the water bath and remove the baking powder when I don’t use the tube pan?

    Like

    • jeannietay said

      You can try removing the baking powder if your meringue is stable enough. You can try to lower the temperature or use water bath method.

      Like

      • June said

        Thank you.I will try that.

        Like

  4. Hi Sifi, there’s no baking powder used in your recipe, I will omit the baking powder and follow your recipe above ya? Is this ok to use on a 7″ square pan?

    Liked by 1 person

    • jeannietay said

      The flour used is self raising flour, which contains baking powder. Use cake flour if you do not wish to have the baking agent in your cake.

      Like

  5. Hira said

    Hello Jeanie,
    Can I use just the 80 GM’s of mango essence instead of mango flesh? Will the essence give enough mango flavour?
    I have fan forced oven what temp should I bake at?
    Thanks

    Like

    • jeannietay said

      80g of mango essence? That’s a lot! we only use essence by the teaspoonfuls! Mango cordial would be a better option and reduce some sugar.

      Like

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