Mango Chiffon Cake

This cake is very soft and nice to eat especially after it's cooled in a fridge, but unfortunately the mango taste is not strong. I don't want to put mango essence, so maybe will need to put in some very ripe mango or just add in more mango puree.

Ingredients:

A.

Egg Yolks (6)

Plain Flour (9 tbsp)

Mango Puree (2/3 of a mango - cut into small cubes, blend with 4 tbsp of water)

Sugar (1tbsp)

Oil (1tbsp)

B.

Egg Whites (6)

Sugar (6tbsp)

Corn Flour (1tbsp)

C.

Mango (cut remaining 1/3 of mango into small pieces)

Preheat oven at 170C.

Method:

1. Mix all ingredients in A together and leave aside first.

2. In a clean bowl, beat egg whites till soft peak forms.

3. Add in sugar and beat for 3min or so.

4. Add in corn flour and beat until the mixture becomes quite stiff. When you turn the bowl upside down, the mixture will not drop.

5. Take 1/3 of the egg white mixture and mix evenly with the mixture in A. Continue to mix 2 more times with the other 2 portions of 1/3 of egg whites mixture.

6. Add in C and mix well. Do not overmix.

7. Pour into a chiffon cake pan and bake for 50-55min.

8. Invert the cake once out of oven. Unmould when the cake is cool.

This cake is best eaten after being cooled in the fridge for a few hours.