Monday, 9 July 2012

Mango Juice Flavoured Chiffon Cake

It took me a while to pick a name for this chiffon cake. Now this not exactly a mango chiffon cake because it doesn't use any real mango, but mango juice chiffon cake will sound a bit strange and the juice used did not contain mango flavour only. It also contained apple and pear juice...haha...

All natural and no preservative fruit juice
Anyway, this is a chiffon that I'm most satisfied with so far. The recipe used 7 eggs (large) and I only have a 22cm chiffon pan, so the pan is just nice for 7 eggs recipe. and while cooling, it didn't shrink thaaaat much. So, it had a very good height compared with using a 6 eggs recipe.

Standing tall...
This is adapted from Kevin Chai (Chiffon Cake Is Done). Luckily this one turns out okay. My attempt of making mango chiffon cake from the book failed miserably. The cake fell out of the pan and became pancake. Don't know why, maybe I didn't use a tube pan, I just used a normal 6 inch round cake pan but, anyway I have phobia of making anything with fresh mango now....haha...

  • 7 egg yolks
  • 25g caster sugar for the egg yolk batter (I used fine granulated sugar - original recipe calls for 50g, so you may want to increase the sugar a bit as it is not too sweet)
  • 1/4 tsp salt
  • 4 tbsp cooking oil
  • 60ml mango juice
  • 110g self raising flour
  • 7 egg whites
  • 1/2 tsp cream of tartar
  • 130 caster sugar for the egg white batter
  1. Preheat oven to 170C
  2. Combine egg yolks, sugar (25g), salt, cooking oil and mango juice in a mixing bowl. Fold in the flour until batter in form. I normally used a hand whisk and whisked it until well combined.
  3. Beat egg white and cream of tartar until big bubbles appear. Add sugar (130g) gradually and beat at high speed until stiff peak form, real stiff peak where the tail of the beaten egg whites does not curl and points to 1 direction when the beater is being lifted.
  4. Pour batter into ungreased 22cm tube pan. Bake for 30-40 minutes until cooked.
  5. Remove from oven, invert the cake immediately onto the wire rack and leave till completely cooled.

Soft and fluffy...but not collapsing at the side...

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