Description
A light and fruity cake perfect for summer, featuring the refreshing taste of ripe mango.
Ingredients
Scale
- 4 large eggs (separated)
- 1 1/2 cups cake flour
- 1 cup granulated sugar
- 1 cup fresh mango puree
- 2 teaspoons baking powder
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 10-inch tube pan (do not grease).
- If using fresh mangoes, peel and dice them, then puree until smooth.
- In a large mixing bowl, whisk together cake flour, baking powder, granulated sugar, and salt.
- In a separate bowl, mix egg yolks, oil, mango puree, and vanilla extract until well combined.
- Add the wet mixture to the dry ingredients and stir until just combined, being careful not to overmix.
- In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold in the whipped egg whites into the batter gradually.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool the cake upside down in the pan before removing.
- Optional: Top with a mango glaze made from puree and powdered sugar.
Notes
Ensure to whip egg whites to stiff peaks for a light cake. Use room temperature eggs for better emulsification. Do not grease the tube pan as the batter needs to cling to rise.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 16g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Mango, Chiffon Cake, Tropical Dessert, Summer Treat