Description
A light and airy chiffon cake infused with the tropical flavor of mango, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup mango puree
- 6 large eggs, separated
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk together egg yolks, oil, mango puree, and vanilla extract.
- Combine the wet and dry ingredients until smooth.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter until no white streaks remain.
- Pour the batter into an ungreased chiffon cake pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Invert the pan and let the cake cool completely before removing.
- Serve with whipped cream or fresh mango slices if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not grease the pan, as the cake needs to cling to the sides to rise properly.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Tropical Mango Chiffon Cake, chiffon cake, mango dessert, tropical dessert