Mango Cream Chiffon Cake

Mangoes. Mangoes are upon us. Mangoes from the local Pakistani/Indian grocery stores that come in big crates and demand your full attention with a single waft of their juicy aroma. It was actually quite difficult to use the mangoes for any kind of recipe that did not call for immediate slicing and consuming, because… well… that’s the best way to eat a mango. Juices dribbling down your chin in unadulterated, oblivious bliss. Anyone who says otherwise is either a snooty “proper” fool or just entirely unaware as to the joy of the mango.

Nevertheless, the husband did request the possibility of a tasty desert involving that heavenly fruit, and a chiffon cake came to mind immediately. Airy where the mango brings it to earth, light versus the richness of the mango, and a dynamite vehicle to carry that mango sweetness in its batter. Coupled with a cloud of whipped cream, this cake caresses the taste buds into comfort. In my mind, one of the best ways to enjoy a re-imagined mango… if you can’t just slurp on a mango.

Is it time for dessert yet?Ingredients

  • 6 eggs separated
  • 2 ¼ cups flour
  • 1 ½ cups sugar
  • 1/3 cup mango puree (I left mine a little chunky so there were tiny bits of mango inside)
  • 1/3 cup canola oil
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 cups Heavy whipping cream
  • ½ cup sugar
  • ¼ tsp of vanilla extract
  • Freshly sliced mango

Preheat the oven to 325. In a large bowl mix the flour, 1 ¼ cup of sugar, baking powder, and salt and set aside. In another mixing bowl blend together the mango, oil, and egg yolks thoroughly, and then add that slowly to the dry mixture, careful not to overmix.

In yet another bowl beat the egg whites and ¼ cup of sugar, whip-whip-whipping until stiff peaks form. Delicately fold this into the batter mix. Don’t stir; simply toss and turn with the spatula/spoon slowly. Pour this into a lightly greased baking pan. Depending on what you’re using, you may divide this batter into two 9 in baking rounds, or into one large one. Up to you.

Rap the pan on the counter (or lift an inch high and carefully drop on to counter) so that any air bubbles can rise to the surface and leave the batter completely smooth. I get such a kick out of watching bubbles rise and burst, don’t you?

Bake for 40-45 minutes checking to see: 1) the edges of the cake begin to pull from the sides, 2) the top is lightly browned, and 3) a toothpick comes out cleanly from the center.

Once done, let it cool then invert it onto a cooling rack to cool completely.fresh mango, cloud of cream

Whilst this chills, take the heavy cream and pour it preferably into a chilled mixing bowl to maintain the temp.  Begin mixing and simultaneously add last ½ cup sugar and vanilla.  Eventually it will form peaks as well, and be light, fluffy and beautiful.

On the cooled cake, spread however much cream you like and top it all with slices of mango. I reserved some cream so I could add a dollop when I sliced it up to serve.

How can you not want to buy mangoes now?

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2 thoughts on “Mango Cream Chiffon Cake

  1. A & G … You have been nominated for my NEW Food Stories Award for Excellence in Storytelling. Check out my site for the details (foodstoriesblog dot com).

    • Thank you so much! It’s an honor to be noticed among peers, and when I get home tonight I will definitely read through the details and participate accordingly.

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