Eggs 4 Corn oil 32g
Mango 40g Lemon juice A few drops
Castle sugar 10g Milk 45ml
Low gluten flour 80g Caster sugar (for beating egg whites) 40g
Built-in oven recipe – mango chiffon cake recipe

Step 1

To prepare the ingredients, use a blender to blend the mango into mango puree in advance and set aside. Built-in Oven Recipe - Mango Chiffon Cake Recipe Illustration 2

Step 2

Separate the egg whites and egg yolks; add 10g of caster sugar to the bowl containing the egg yolks, and stir with a hand whisk until the caster sugar melts.Built-in Oven Recipe - Mango Chiffon Cake Recipe Illustration 3

Step 3

Then add corn oil, milk, and mango puree in sequence and mix well. Built-in oven recipe - mango chiffon cake recipe illustration 4

Step 4

Then sift in the low-gluten flour and slowly stir until the flour is no longer grainy. Be careful not to over-stir to avoid the gluten coming out of the flour. The egg yolk paste is ready; add a few drops of lemon juice to the egg whites and start beating the egg whites with an electric whisk. Built-in oven recipe - Mango chiffon cake recipe illustration 5

Step 5

Add 40g of caster sugar to the beaten egg whites in three batches. When the egg whites are whipped until they are in the shape of fish-eye bubbles, add the first sugar; continue to beat the egg whites until the egg whites are thicker and more delicate. Add the second sugar; the third time. Beat the egg whites until obvious lines appear and add in; continue to beat until the egg whites can pull up an upright sharp corner and reach a dry foaming state, and the egg whites are whipped. Built-in Oven Recipe - Mango Chiffon Cake Recipe Illustration 6

Step 6

Take 1/3 of the egg white batter and mix it into the egg yolk batter. Use a spatula to mix the cake batter evenly. Continue to take 1/3 of the egg white batter and mix it into the egg yolk batter. Stir evenly. Pour in the mixed egg yolk batter. Add the remaining 1/3 of the egg white batter and continue to mix evenly using the cutting and mixing technique. The cake batter is ready. Built-in oven recipe-mango chiffon cake recipe illustration 7

Step 7

Pour the cake batter into a 4-inch Savarin chiffon mold (this amount can make two 4-inch chiffon molds), tap the mold a few times to release air bubbles, and place the mold into the baking pan. Built-in oven recipe-mango chiffon cake recipe illustration 8

Step 8

Preheat at 160°C for 10 minutes in the upper and lower baking mode; place the baking sheet on the bottom shelf of the oven and bake at 160°C for 25 minutes in the upper and lower baking mode. Built-in oven recipe - Mango chiffon cake recipe illustration 9

Step 9

After baking, turn it upside down and let it cool, then unmold. You can top it with a little yogurt, honey or condensed milk according to your personal preference. Built-in oven recipe – cooking tips for mango chiffon cake

1. Be careful when separating egg whites and egg yolks. Egg whites cannot be mixed with egg yolk liquid, and the basin containing egg whites must be water-free and oil-free; 2. The weight of mango in the material is the weight of mango puree; 3. Mixed The egg yolk paste can be sieved once, which will make the cake taste more delicate; 4. Squeeze in a few drops of lemon juice when beating the egg whites, which can slow down the defoaming speed of the egg whites; 5. Remember to turn the baked chiffon cake upside down after it comes out of the oven Let cool.