I just ran across a really nice recipe for Mango Chiffon Cake.
I substituted a few ingredients and turned it into a cake that easier to make but just as good. The ingredient list is nice and short on my version, too – it’s easy to find everything you need.
- 2 cups Cake Flour, sifted
- 3/4 cup + 3/4 cup White Granulated Sugar, divided
- 1 tbsp Baking Powder
- 7 large Egg Whites
- 1/2 tsp Cream of Tartar
- 7 large Egg Yolks
- 1/2 cup Vegetable or Canola Oil
- 3/4 cup Mango Puree
- Preheat oven to 350 degrees. Prepare an 8″ x 4″ tube pan by lightly greasing the inside. (Be sure to use a big enough cake pan to prevent the batter from overflowing while baking!)
- In a large mixing bowl, sift together the cake flour, 3/4 cup of sugar, and baking powder. Whisk to combine, then set aside until ready to use.
- In the clean bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Whip on high speed until soft peaks form (the egg whites will look white and foamy), then slowly pour the remaining 3/4 cup of sugar. Continue to whip the egg whites until stiff peaks form (the egg whites will appear shiny/glossy).
- Make a well in the center of the bowl of dry ingredients, and add the egg yolks, oil, and mango puree. Whisk together until all of the ingredients are incorporated and the mixture is pale and creamy. Add 1/3 of the whipped egg whites, and fold it in to lighten this mixture. Next, gently fold the mango-flour mixture in batches into the rest of the egg whites.
- Once the batter has completely come together, pour it into the prepared cake pan. Bake at 350 degrees for 40-45 minutes. A thin wooden skewer inserted into the cake should come out cleanly.
- Allow the cake to cool in the pan for a few minutes, then use an offset spatula or knife to loosen the sides of the cake from the pan. Invert the cake onto a cooling rack. Allow the cake to cool completely before frosting.
- Cover the cooled cake with icing.
- Serve and enjoy!