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mango chiffon cake

Mango chiffon cake

This is a light gluten free dairy free cake perfect for Summer parties

Course Dessert
Cuisine european
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 person
Author indrani

Ingredients

Tools

  • 6 inches spring-form pan
  • Electric beater

Ingredients

  • 110 gm flour
  • 110 gm sugar
  • 1/4 tsp vanilla
  • 1/4 tsp baking powder
  • 3 eggs
  • 65 ml vegetable oil
  • 3 Lemon

Icing

  • 1 mango
  • 1/4 cup whipped cream
  • icing sugar as per taste

Instructions

  1. Strain the flour with baking powder

  2. Separate egg whites and egg yolks

  3. beat egg whites till soft peaks are formed

  4. Add 1 tbsp of sugar and beat till peaks are formed

  5. Add vanilla to the egg yolks

  6. Beat egg yolks with lemon juice and sugar

  7. Add oil and beat

  8. Fold the rice flour and mix with manual whisk till the mixture is uniform

  9. Add egg whites in two batches and mix lightly

  10. bake at 170 degrees in a preheated oven for 30 minutes.

  11. Cool for 20 to 30 minutes upside down

  12. separate the cake from the ring mold with bottom still attached.

Frosting

  1. Puree 1 ripe mango pulp

  2. Add icing sugar to balance sourness if required

  3. Mix with whipped cream

  4. Pour on the cake

  5. After it is covered with icing transfer the cake to another plate for decorating.

  6. Decorate with mango pieces and mint leaves.

  7. Cut into squares and serve chilled.