food · Interests and Hobbies · Recipes

Mango chiffon cake | #foodiefriday 

I have treated my family a mango cake, the recipe was adapted all over the place.


Have a 3 separate bowl

MANGO AND CREAM CAKE (recipe suitable for two 9″ by 2 1/2″ round pans, or one 10″ by 3″ round pan)
{A}

2 1/4 cups sifted cake flour

3 teaspoons baking powder

1 teaspoon salt

3/4 cup white sugar
{B}

1/2 cup corn/canola oil

7 egg yolks, from large eggs, at room temperature

2/3 cup water ** ( I use mango juice )


1 teaspoon vanilla extract

1/2 teaspoon lemon or orange extract ( I don’t use this since I have mango flavouring already )

{C}

7 eggwhites

1/2 teaspoon cream of tartar
{D}

3/4 cup white sugar
Procedure:
1. Preheat oven to 175 degrees Celsius. Line bottom of baking pans with parchment paper. Do not grease pans.

2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.

3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into baking pans. If using two 9″ pans, divide the batter equally.

4. Bake for about 55 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.

5. To release cake from pan, carefully run a thin knife around sides of pan, then invert. For easier handling, wrap your cake very well in cling film, then refrigerate overnight before frosting.

Mango Whipped Cream Frosting:

2 cups whipping or thickened cream, very cold ( I use double cream 600ml )

1 250g bar of cream cheese, soft but still cold

1/2 cup sugar

1 teaspoon vanilla extract ( I use the mango flavouring )

about 3 medium-sized mangoes (more if you love mangoes!) or use this


I puréed the mango and set aside for decorating, I don’t add it on the frosting mixture.

In your chilled bowl and using clean beaters, beat the whipping cream, sugar and vanilla until the mixture is quite stiff. Gently fold in the cream cheese then beat again at high speed for a few seconds or just until everything is well combined. Be careful not to overbeat. Carefully fold in the mango puree.

That’s how I add the puréed mango then decorate it with piping and I put a mango flake topper  and I use this


And my finish product is here…


Tadaahh…my very own mango cake yum I hope you enjoyed it.

Thank you!

Mummy in a Tutu

5 thoughts on “Mango chiffon cake | #foodiefriday 

  1. Pingback: Mango Chiffon Cake | Just an Opinion
  2. OMG my mouth is watering it looks amazing, a real show stopper and as it’s got fruit in in that makes it one of my 5 a day – right?

    Thanks for sharing with #FoodieFriday

    Liked by 1 person

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