A) 200 g mango puree and
100g fresh milk
B 40g caster sugar
80g vegetable oil
C 1 cup cake flour 2 tbsp corn starch
D 6 egg whites
dash of salt
80g caster sugar
1)mixed mango purée with fresh milk.
2)beat egg yolks with sugar over simmering pot of hot water until creamy yellow, add in oil. Mix in mango purée.
3 last gently sift in flour and mix well. Set aside.
4 preheat oven to 170 C degrees
5 whisk egg whites first with dash of salt ,then add sugar bit by bit until stiff foams are formed
(*needs beat egg whites longer time to stiff condition to hold the mango purée)
6)combine one third the egg whites at (5)into mixture at(3).
7 pour mixture (6)back to remaining two third egg whites at (5). Gently fold in and combine all mixture.
8 pour the cake mixture into chiffon tins, drop the tins lightly on the table a few times to remove air bubbles.
9 bake under 170 degrees for 40mins( *no need to lower the temperature in between)
10 when take out the cakes, immediately drop the tins lightly on the table a few times to avoid contraction and turn the cakes upside down for cooling.
11 remove and serve when cakes are completely cooled down.