Mango Chiffon cake

If you are from Singapore, you must be very familiar with Chiffon cake..
You will see it in every other shop in small little boxes …
I first tried it from Begawan solo and it was soo light n soft…
Later one of my Foodie Colleague suggested me a place where we get the best Chiffon cake..
He helped me to get few flavors from there..
Trust me the cake tasted out of earth…

Little History..

Chiffon cake was invented in Los Angeles, California in early 20thcenturaty by a person named Henry baker.
He kept the recipe a secret until 1947 when he sold the recipe to General Mills , not to mention it instantly became a hit all over US

So I decided to try my hands of my new addiction Chiffon cake..
I wanted to make Green tea flavor but due to lack of ingredients I settled for Mango Chiffon cake

Here is the recipe I used,

For 10 inch chiffon cake
4 Eggs

40g +100 g Caster Sugar

1.5 tbsp mango puree
1tsp of Mango Essence
40ml Milk
40 ml Corn Oil
80 g Self-raising flour
½ tsp of cream of tartar

Method

1. Preheat the oven to 170 Degree Celsius
2. Separate egg yolks and white
3. Beat the egg yolks and sugar[40 g] lightly. Mix the milk, oil ,mango puree and mango essence into the yolk and continue to beat lightly .
4. Add the sifted flour and mix gently. Do not use the mixer. Gently fold in the flour.
5. Now beat the egg whites using the mixer, after 2 minute add in the cream if tartar.
6. Add sugar [100 gm] in 3 batches and continue to beat until stiff peaks are formed.
7. When you lift the mixer, the egg whites should hold the shape. This stage is called Stiff peak stage.
8. This is the most important step-> very gently fold the egg white mixture to the egg yolk batter in 3 batches.
9. Pour the batter into a 10inch Chiffon cake pan.
10. Bake for 50-60 minutes.
11. Once the top of the cake start to brown lightly, remove from oven and invert the cake pan into a wire rack and let it cool.