Mango chiffon Cake @ Rosacooks

Ingredients:

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

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.

Adapted recipe from neice Maria Puk