Finally get to bake after so long, and I kid you not that I've been dreaming and thinking of baking cakes. After a late night on Saturday, there was a sudden urge and influx of energy flowing through my body in the early morning of Sunday. "I must bake and it must be NOW" ~ that was what went through my head. Although nothing really fanciful came out of the oven, I'm delighted to have accomplished a so-called task. By 10.30am, I was done with the washing up and baking, only left with cake decorating which was completed after we had our afternoon swim near our house. My lil boy was so sweet that he offered to do some chores after my baking, "...like sweeping, cleaning or mopping...". Daddy allows lil boy to mop the kitchen "... as mommy dirties the kitchen floor after baking..." Oh my, lil boy has grown up! It was a really good Sunday, and of course, a memorable Mother's Day.
Mango chiffon cake
Ingredients/ Method(Recipe is for 25cm tube pan, but I baked in 2 tube pans - 21 cm and 17cm)
200g cake flour
2 tsp baking powder
165g icing sugar
100ml mango puree + 50ml water/mango juice (will add more mango puree the next time)
150ml corn oil1/2 tsp cream of tartar
1. Pre-heat oven to 170 deg C.
2. Separate the egg yolks from the egg whites. (abt 240ml egg whites)
3. Sieve cake flour, icing sugar, and baking powder into a mixing bowl.
4. Make a depression in the centre of the cake flour mixture, add egg yolks, mango juice and oil and stir until well combined.
5. In a clean separate bowl, whisk egg white and cream of tartar on high speed until stiff.
6. Add in cake batter to the egg white gradually and fold gently in batches, until well mixed.
7. Pour into tube pan and abke for 50 mins at 170-175 deg C.
8. When done, remove the tube pan from the oven and invert on a cooling rack and leave to stand for 2 hours.
9. Remove the cake from the tube pan by pressing the sides of the cake along the perimeter of the pan and inverting the cake onto a plate.
1 3/4cup whipping cream
2 tsp icing sugar
1 1/2 mango puree
1/2tsp vanilla bean paste
1 extra fresh manago, cubed (for decoration)
1. Whisk whipping cream until foamy.
2. Add icing sugar to whipping cream and continue to whisk on medium-high.
3. Add in vanilla bean paste and mango puree, and continue to whisk till stiff.
4. Decorate cake as desired.