This mango chiffon cake is a joy to eat and perfect for summer. Pre-heat your oven to 325F and line the bottom of 3 9-inch round pans with parchment paper. Do not grease. In a large bowl, whisk 2 1/4 cups cake flour, 1 1/4 cups sugar, 1 tablespoon baking powder and 1 teaspoon salt until combined.
Perfect for chai time or simply as a base cake for any celebration cakes like a mango flavored birthday cake Using a hand beater, beat the egg whites in a bowl with the cream of tartar until soft peaks. Next, add the sugar (60 grams) and continue beating until stiff peaks form. Set aside once done
Using a hand beater, beat the egg whites in a bowl with the cream of tartar until soft peaks. Next, add the sugar (60 grams) and continue beating until stiff peaks form. Set aside once done In another bowl, combine the egg yolks and sugar (140 grams) Beat well till light and fluffy. Then, add the mango puree and oil, continue beating.
This Mango pulp cake feels just like chiffon and is light & bouncy Using a hand beater, beat the egg whites in a bowl with the cream of tartar until soft peaks. Next, add the sugar (60 grams) and continue beating until stiff peaks form.