Mango chiffon cake

Chiffon cake is a light spongy cake made fluffy with egg whites.It can be easily made gluten free using rice flour or any other gluten free flour.The emulsification process with lemon juice and vegetable oil packs bubbles into this cake and beaten egg whites make it super spongy,soft and moist.It is the first type of cake where vegetable oil was use instead of butter to yield amazing results.  We are familiar to the word “Chiffon” describing a very light silky fabric, the texture of the cake is similar airy and light. It is said to have been invented by Harry baker who kept his recipe secret for decades before selling to a magazine and the first cake recipe published was of orange chiffon cake.

I used mango and whipped cream to do the frosting on the cake.I am so happy with the texture of this cake that I want to make it again.I prepared it in 9 inches spring-form pan .Instead if 6 inches was used I think the cake would have been thicker to look. If you don’t have a spring-form pan you should use a normal pan with butter paper lining.

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
• juice of 3 lemons
• 1 mango
• 1/2 cup whipped cream

Preparations

• Strain the flour with baking powder
• Separate egg whites and egg yolks
• beat egg whites till soft peaks are formed
• Add 1 tbsp of sugar and beat till peaks are formed
• Add vanilla to the egg yolks
• Beat egg yolks with lemon juice and sugar
• Add oil and beat
• Fold the rice flour and mix with manual whisk till the mixture is uniform
• Add egg whites in two batches and mix lightly
• bake at 170 degrees in a preheated oven for 30 minutes.
• Cool for 20 to 30 minutes upside down
• separate the cake from the ring mold with bottom still attached.

Icing

• Puree 1 ripe mango pulp
• Add icing sugar to balance sourness if required
• Mix with whipped cream
• Pour on the cake
• After it is covered with icing transfer the cake to another plate for decorating.
• Decorate with mango pieces and mint leaves.
• Cut into squares and serve chilled.

Print

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.

    

Other versions on the web

• Mango Chiffon cake with meringue buttercream
• Mango chiffon cake from Asian in America
• Happy flour Mango Chiffon cake