Saturday, March 19, 2011

Mango Chiffon Cake

Everyone cannot do everything. I know it, you know it.
There are certain things I cannot do. Since you are reading what I write, I thought I would share some of those secrets with you.
I cannot ride a bicycle.
I cannot swim.
I cannot parallel park. (May be I can. I have never tried it. I am scared of it)
I cannot separate eggs. Seriously. I went and got the small egg separator for doing this job.
That is one of the reason I have never made a chiffon cake or meringue or a macaron before. I just can't separate the eggs. Now I can with the help of the gadget.
Mango Chiffon Cake

Sometime back, someone asked me if I could make a chiffon cake and that too mango flavored one. Here is my take on it. I looked at many chiffon cake recipes and adapted to use mango pulp.

One Year Back - Eggless Orange Muffins
Cake flour - sifted and then measured 2 1/4 cups
White Sugar - 1 1/4 cup divided use
Vegetable Oil - 1/2 cup
Egg - 7 large separated
Baking Powder - 1 TBSP
Salt - 1/4 tsp
Cream of Tartar - 3/4 tsp (I have read that even if you don't use it, chiffon cake will still work)
Mango pulp (Sweetened condensed mango pulp) - 3/4 cup (See Notes)
Vanilla - 2 tsp (Or cardamom or mango extract if you have it)
Mango Chiffon Cake

Separate the eggs when cold. But, use it in the recipe when they are at room temperature. Egg whites whip nicely when at room temperature. Preheat the oven to 325 F. Get the 10" tube pan ready (If you have angel food pan, even better). Do not grease it. In a bowl, whisk together 1 cup of sugar, cake flour, baking powder, salt. Set aside. In another bowl, whisk together to combine oil, egg yolks, mango pulp and vanilla. Slowly mix the dry ingredients to the egg yolk and mango mixture and combine till there is no streak of flour left.
Mango Chiffon Cake

In another clean bowl, take the egg whites and with the electric mixer with whip attachment, whip the eggs till foamy. Add cream of tartar and continue to whip till soft peaks form. Slowly add the reserved 1/4 cup of sugar and continue to beat till you get stiff peaks but don't over beat to make them dry. Add about 1/4th of this whipped egg white to the mango mixture to lighten. Fold the egg whites to the mango mixture in batches. Take care not to deflate the whites. Gently fold. Pour into the pan and bake for 50 - 60 minutes or until golden and the cake springs back when touched and toothpick inserted in the center comes out clean.
Cool inverted on a bottle (I have never done this) or cool inverted on the wire rack if the pan has feet. My tube pan does and that is what I did. It has to cool completely for about 1 1/2 - 2 hours. Run a spatula around the edge of the pan and the center and release the cake from the pan. Serve as is or with some powdered sugar sprinkled on the top or whipped cream. Go as fancy as you want.

If you have a removable bottom tube pan, use that. The cake stuck and I couldn't get it out in one piece. Since this is the first time I baked Chiffon cake, I don't really know why it happened. Maybe some chiffon cakes do come out in one piece from a tube pan, but this one didn't. So, I am going to get myself a tube pan with removable bottom. But my husband who says he is tired of eating cakes said it was one of the best cakes I have ever baked. And if you have been reading this blog for long, you know that means it is an excellent one.

If you want to use fresh mango, puree the mango and measure 3/4 cup of it. Increase the sugar to 1 1/2 cups and proceed.

Enjoy. Pin It


  1. Looks so yum n neat ....nice pics

  2. So perfectly baked and looks so yummy and delicious !!

  3. The cake looks splendid! I might have asked you this and Pavlova..Thanks for remembering and posting..speaking of posts, I am going to do one of your dish for my friends today..I have already taken a print-out and all set to cook..Hint: Its a yeasty of my resolutions this year is to conquer the fear of yeast..and I told myself, if I ever did I will be starting out with one of your many yeast inclusive dish.
    PS: I am sad to see the last of "Bake-off". Just when I thought to myself that I should be a regular contributor you have brought the curtains down..:(

  4. I have a question for you..where do you get your dinner napkins and the linens/papers for props? I am thinking of going and buying myself some..dunno when. I am procrastinating.

  5. A mango chiffon cake! U got my attention alright! I will surely try this too, sounds very yuumilicious!

    Would this work if baked in a bundt pan? And am curious about a pan which has feet? Did i read this right?

  6. Thanks everyone.
    Yes. You read it right. It has three feet so that when you invert it to cool on the wire rack, cake won't touch the rack. It will stay up. No, this one won't work in the bundt pan, it will stick. I have seen someone trying it in waxed paper cups. I don't know how they cooled it though. If you cool it upright, it will collapse - that's what I read.

    Cool Lassie,
    OK, then I remembered it right. Good for you to try playing around with yeast. I will see if I can bring the bake-off back, but I need to figure out some stuff for that. I buy all the props from thrift stores. They sell for anywhere from 50 cents to a buck for those napkins. Dishes are from there too. I can't justify spending so much for new stuff for just a hobby.

  7. perfect and moutthwatering...

  8. I am drooling so much I cannot read this at all. Bookmarking it for a printout late.(i wont get pics to drool over.):)

  9. Soooo delicious chiffon cake, am yet to try this cake...Love the mango flavoured cakes very much..

  10. The cake is looking so good... !

  11. mango flavor in chiffon cake!! would love to try it sooner..

  12. Hey Champa,

    Lovely cake dear...:)


  13. I have seen the separater before!....I am also not too good at taking them apart!...the cake looks thing i want to try from a long time!
    Smitha's Spicy Flavors


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