Monday, May 19, 2014

Mango Chiffon

I have finally cleared all the Mangoes. Here am baking my final Mango Bake. 

Recipe Source: happyflour

Ingredients (A)
3 egg yolk
20g sugar
1/2tsp mango essence ( I omit this)
35g corn oil
90g mango puree
20g water
few drop of yellow colouring ( I omit this)

Ingredients (B)
90g top/cake flour
1/8tsp baking powder

Ingredients (C)
3 egg whites
40g sugar
1/4tsp cream of tartar

1.Preheat oven at 175C.
2.Use a hand whisk and mix (A) together.
3.Sift (B) and mix into (A).
4.Stir till well combined and leave aside.
5.Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
6.Gradually add in the sugar and whisk till stiff peaks form.
7.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
8.Then fold in the rest of the meringue lightly until well combined.
9.Pour batter into a 17cm tube pan.
10.Put into a preheated oven and bake for 30-35mins.
11.Remove from oven, invert cake onto table until completely cool.
12.Remove from pan and serve.


Rumbling Tummy said...

I love your baking pan. So pretty!

irene myme said...

very nice pan but can see it is not easy to unmould ;)

Sonia ~ Nasi Lemak Lover said...

Love your nice flower chiffon tube pan, but I have to stop my desire to get new chiffon pan, too many sizes of pan I have already, hehehe..Your mango chiffon must be full of mango aroma!

Cecilia Yap said...

Tks Edith..I liked it too..

Cecilia Yap said...

Irene - is slightly difficult to um mould..

Cecilia Yap said...

Tks Sonia, I also try not to buy too many pans and some still sitting in the cupboard unuse.

Aunty Young(安迪漾) said...

Mango flavour cake is alway welcome, and i love your flower mould as well.

Cecilia Yap said...

Tks Aunty Young. I love Mango too..