Slices of this sweet, moist cake with the tantalizing aroma of mango will be a welcome addition to any party. Nothing can compare with a wholesome homemade cake straight out from the oven!
Makes 1 cake
- 4 egg yolks
- 7 egg whites
- 150g cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 180g plus 3 tablespoons caster sugar
- 130ml mango juice (fresh, canned or packet)
- 75ml cooking oil (eg. sunflower, canola)
- 1/2 teaspoon vanilla essence
- 1/2 teaspoon mango essence
- 1/2 teaspoon cream of tartar
- 1 ripe mango (sliced)
- Canned whipped cream
- Sift cake flour and baking powder. Add salt and 180g sugar. Mix well.
- Whisk yolks, juice, oil, vanilla essence and mango essence and mix well. Pour into flour mixture and whisk till just combined. Do not overmix as this will result in a dense cake.
- Preheat oven at 160 degrees Celsius (325 degrees F) for 10 minutes.
- Ensure that the whip attachment of the electric mixer is free of grease and water. Beat egg whites till frothy (about half a minute on low speed). Add cream of tartar and 3 tablespoons sugar. Beat at medium speed for about 8 minutes till egg whites are stiff.
- Add half of the egg white to the yolk mixture and fold in using a spatula. Add remaining egg white and fold. Do not overmix.
- Pour into a 23cm-diameter chiffon tin (round cake tin with a hollow tube in the centre and removable bottom).
- Bake for 50 minutes. To test if the cake is done, insert a satay stick. If the stick comes out clean and the cake springs back when pressed lightly, it is ready. Overturn the tin. Let it stand on its tube. This helps the cake retain its height while it is being cooled. Allow it to cool before removing it from the tin. Removing the cake when it is still warm may cause it to break apart.
- Slice off the dark brown top of the cake and decorate with whipped cream and sliced mango.
- Ensure that the bowl in which the egg whites are placed in is free of grease and water. There should also be no hint of yolk in the egg whites. The fat in the yolk will affect the ability of the egg whites to be whipped. To make sure that no yolk accidentally taints the egg whites, separate each egg in a small cup first, then pour the egg white into the mixing bowl. Do this till the required number of egg whites is reached.
- If the cake is burnt at the top during baking, remove it from the oven and cover the top of the chiffon tin with aluminium foil. This prevents the top of the cake from burning further. Place the cake back into the oven and continue baking.
- After the cake is baked, turn it (still in the chiffon tin) upside down. This helps it retain its height while being cooled. Remove the cake from the pan when it has cooled.