So, make sure to separate the eggs well and beat up the whites to stiff peaks. It is the reason for that fluffy and light airy texture.

Beating the egg whites – Beaten egg whites are what make the mango chiffon cake rise.

That’s when you know it’s well-baked Do not insert a skewer in the center to check the cake as it would tend to sink and may lose its volume The cake should spring back when pressed in the center. You may also come across recipes, where the chiffon cake is baked in a water bath, for this recipe, you do not need to do so All you need to do is preheat your oven at 170 degrees C for 10 to 15 mins on top & bottom mode. Baking the cake – If the chiffon cake is not baked well, you can expect a flat cake.Add the butter to the dish and tap well to remove extra air bubbles, then bake Make sure you do not add any fat like butter or oil while lining the dish with parchment paper. Take any regular baking dish and line it with parchment paper only at the base of the dish (not at the sides).In case you do not have it follow the method I use Cake tin for chiffon cakes- There is a tin available especially for chiffon cakes and is also known as a Tube Pan.Over mixing would lead to a watery batter which then leads to a flat cake Do not be rough while doing so, the egg whites should not lose their airy and fluffy texture. At this stage, do not use a hand beater, carefully fold in the egg whites using a spatula. Folding the egg whites into the cake batter – The next step is to carefully fold the egg whites into the batter.A hand blender is essential to give the eggs a good workout In case you do not have the cream of tartar, add a few drops of sour lime to the egg whites and continue beating. It helps to keep the egg whites stiff longer after beating. Soft peaks are not what we looking for, STIFF PEAKS is what you want Cream of tartar is another essential ingredient. Beating the egg whites – Beaten egg whites are what make the mango chiffon cake rise.Some of the most important steps to keep in mind while baking a chiffon cake are as follows: Once done let it sit for an hour before removing it from the cake dish Bake this in a preheated oven for 50 to 60 mins on the top & bottom mode at 170 degrees C.Once the batter is ready pour it in a 7-inch baking dish, lined with parchment paper only at the base (no greasing) In the end, combine the egg whites mixture, with the batter.Add in the flour and mix well making sure there are no lumps Next, add the sour lime juice, edible color, and essence as required. Then, add the mango puree and oil, continue beating. In another bowl, combine the egg yolks and sugar (140 grams) Beat well till light and fluffy.Next, add the sugar (60 grams) and continue beating until stiff peaks form.

Using a hand beater, beat the egg whites in a bowl with the cream of tartar until soft peaks.Step by Step Instructions – Mango Chiffon Cake Perfect for chai time or simply as a base cake for any celebration cakes like a mango flavored birthday cake.Egg-based recipe, with the eggs being the main ingredient.A fluffy and light bouncy chiffon cake recipe that contains a mild mango flavor.However, with this mango chiffon cake recipe, you wouldn’t have to be so careful as it is a very forgiving recipe A chiffon cake is also tilted after baking to make sure it doesn’t sink. If there’s any kind of fat added to the sides, the cake won’t rise and will tend to slip due to the greasy cake tin. This makes sure the cake clings to the sides of the dish while baking. In the original recipe, a special chiffon cake tin is used which is not greased with butter or oil (any fat). Beaten egg whites are the main ingredient in a chiffon cake, it is the reason why the cake rises and puffs up making it double the size once baked. The oil makes the cake light and fluffier. Step by Step Instructions – Mango Chiffon CakeĪ chiffon cake is a very light and airy cake that is made using oil instead of butter in the batter.

Mango nectar cake