Monday, February 06, 2012
MANGO CHIFFON CAKE
Source:- Wendy but I change from Orange to Mango flavour
115ml manggo pulp
4 egg yolks
75ml corn oil
1 tsp baking powder
1/2 tsp vanilla
4 egg whites
1/8 tsp cream of tartar
Combine egg yolks, oil, mango pulp and sugar, mix well.
Sift flour with baking powder and put into egg yolk mixture.
Stir in vanilla essence and set aside.
Place egg whites into a clean bowl and beat on low speed until it froths. Add in cream of tartar and continue to beat at high speed until soft peaks. Put in sugar at 3 intervals and beat until stiff peaks, lift up beaters. It's stiff, very stiff and pointy but the peaks are fat, not short and thin.
If they are short and thin, you have overbeaten them, and you cake might fall out from the pan when you overturn it..
Put in 1/4 of egg whites into egg yolk mixture, fold the egg whites into the batter and repeat step till finish.
Pour the whole of batter onto remaining egg whites and fold well.
DON'T stir, must fold.
Pour into a (22 or 25cm) ungreased clean tube pan.
Lightly shake it left and right to level cake and bake in a preheated oven at 170/180C for 40 minutes.
Invert pan immediately after removing from oven.
Leave cake to cool down totally this way/ Overturn the cake.