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
Steps :
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.
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