Mango Chiffon Cake Recipe is an easy & fluffy mango cake recipe made using mango pulp. This Mango pulp cake feels just like chiffon and is light & bouncy
Ingredients
Meringue
- 6 egg whites
- ⅛ teaspoon cream of tartar
- 60 grams of castor sugar
Cake batter
- 6 egg yolks
- 140 grams of castor sugar
- 70 grams of mango pulp/puree
- 40 ml unflavored oil
- 120 grams self-raising flour
- 1 tsp sour lime juice
- 2 - 4 drops Yellow food color (optional)
- 2 - 4 drops mango essence (optional)
Instructions
- 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. Next, add the sour lime juice, edible color and essence as required. Add in the flour and mix well making sure there are no lumps
- In the end, combine the egg whites mixture, with the batter. Fold it carefully. Once the batter is ready pour it in a 7-inch baking dish, lined with parchment paper only at the base (no greasing)
- Bake this in a preheated oven for 50 to 60 mins on the top & bottom mode at 170 degrees C. The cake should spring back when pressed in the center. Once done let it sit for an hour before removing it from the cake dish
Recipe Notes
- Beating the egg whites – Beaten egg whites are what make the mango chiffon cake rise. It is the reason for that fluffy and light airy texture. So, make sure to separate the eggs well and beat up the whites to stiff peaks. Soft peaks are not what we looking for, STIFF PEAKS is what you want
Cream of tartar is another essential ingredient. It helps to keep the egg whites stiff longer after beating. In case you do not have the cream of tartar, add a few drops of sour lime to the egg whites and continue beating. A hand blender is essential to give the eggs a good workout - Folding the egg whites into the cake batter – The next step is to carefully fold the egg whites into the batter. At this stage, do not use a hand beater, carefully fold in the egg whites using a spatula. Do not be rough while doing so, the egg whites should not lose their airy and fluffy texture. Over mixing would lead to a watery batter which then leads to a flat cake
- Cake tin for chiffon cakes- There is a tin available especially for chiffon cakes and is also known as a Tube Pan. In case you do not have it follow the method I use
- Take any regular baking dish and line it with parchment paper only at the base of the dish (not at the sides). Make sure you do not add any fat like butter or oil while lining the dish with parchment paper. Add the butter to the dish and tap well to remove extra air bubbles, then bake
- Baking the Mango chiffon cake – If the chiffon cake is not baked well, you can expect a flat cake. Thus, temperatures are essential. You may also come across recipes, where the chiffon cake is baked in a water bath, for this recipe, you do not need to do so
All you need to do is preheat your oven at 170 degrees C for 10 to 15 mins on top & bottom mode. Then, bake the cake for 50 to 60 mins. The cake should spring back when pressed in the center. That’s when you know it’s well-baked
Do not insert a skewer in the center to check the cake as it would tend to sink and may lose its volume
Recipe Video
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Nutrition Information
Serving: 100g | Calories: 285kcal | Carbohydrates: 43.37g | Protein: 6.57g | Fat: 9.59g | Saturated Fat: 2.127g | Polyunsaturated Fat: 2.734g | Trans Fat: 0.045g | Cholesterol: 146mg | Sodium: 261mg | Fiber: 0.6g | Sugar: 29.74g
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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