Mango Chiffon Cake Recipe
Ingredients
This recipe for Mango Chiffon Cake is a light and airy dessert that is sure to be a crowd pleaser. To make it, you will need: 5 egg whites, 4 egg yolks, 1/2 cup of sugar, 1/4 cup of vegetable oil, 1/4 cup of sour cream, 1 teaspoon of vanilla extract, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1 1/2 cups of all-purpose flour, 1/4 teaspoon of salt, 1/4 cup of mango puree, 1/4 teaspoon of cream of tartar, and 1/2 cup of mango cubes.
Instructions
To begin, preheat your oven to 350 degrees Fahrenheit. Separate the egg whites and yolks into two separate bowls. Beat the egg whites until they are stiff and set aside. In the bowl with the egg yolks, add the sugar, vegetable oil, sour cream, and vanilla extract. Beat together until everything is completely combined. Add the baking powder, baking soda, flour, and salt, and beat on low speed until well combined. Finally, mix in the mango puree and cream of tartar until everything is well incorporated.
Spread the batter into a greased 9-inch round cake pan. Sprinkle the mango cubes on top of the batter, and bake in the preheated oven for 30-35 minutes. A toothpick inserted into the center should come out clean. Allow the cake to cool before serving.
Nutrition
This Mango Chiffon Cake is a light and airy dessert that is packed with flavor. One serving of this cake contains approximately 234 calories, 10.9 grams of fat, 28.7 grams of carbohydrates, and 4.7 grams of protein. Additionally, this cake has 2.6 grams of fiber and 34 milligrams of sodium.
Serving Suggestions
This Mango Chiffon Cake is delicious on its own, but you can also serve it with a dollop of whipped cream and a sprinkle of chopped mango. If you’re feeling adventurous, you can also try adding some lime zest to the batter for a zesty twist. Additionally, you can top the cake with a mango glaze for a bit of sweetness.
Storage
This Mango Chiffon Cake can be stored in an airtight container at room temperature for up to 2 days. For longer storage, store it in the refrigerator for up to 1 week. The cake can also be frozen for up to 3 months, though the texture may change slightly.
Variations
If you’d like to switch things up, you can use other types of fruit purees in this recipe, such as raspberry or banana. You can also add different types of nuts or dried fruit to the batter for added texture and flavor. Finally, you could try adding a few drops of food coloring to the batter to give the cake a unique hue.
Conclusion
This Mango Chiffon Cake is a simple yet delicious dessert that is sure to be a hit at any gathering. With its light and airy texture, it’s an ideal option for a summertime treat. Best of all, it’s easy to customize with different fruit purees, nuts, and dried fruit. Give this recipe a try and enjoy a delicious slice of mango chiffon cake!
Post a Comment for "Mango Chiffon Cake Recipe"