Name: Brown Sugar Chiffon Cake with Mango Salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 serving(s)
Ingredients: 1 1/4 cup (310 ml) all-purpose flour; 1 teaspoon (5 ml) baking powder; 1/4 teaspoon (1 ml) salt; 6 eggs, separated; 1/4 teaspoon (1 ml) tsp cream of tartar; 1 3/4 cup (340 ml) brown sugar; 1/2 cup (125 ml) vegetable oil; 1/2 cup (125 ml) water; 1 teaspoon (5 ml) vanilla extract; 1 vanilla bean; 125 ml (1/2 tasse) water; 180 ml (3/4 tasse) sugar; 4 mangoes, peeled and cut in strips; 1 1/2 cups (375 ml) 35% cream

Preparation

Cake
- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- In a bowl, combine the flour, baking powder, and salt.
- In another bowl, beat the egg whites, the cream of tarter until soft peaks form. Gradually add half the brown sugar while beating until stiff peaks form. Set aside.
- In another bowl, blend the remaining brown sugar, the egg yolks, oil, water and vanilla. Add the dry ingredients and blend carefully.
- With a spatula to fold in the meringue into the batter. Pour into a 10-inch (25-cm) non-stick funnel pan. Bake for 55 minutes to 1 hour or until a tooth-pick inserted in the centre of the cake comes out clean. Flip the mould immediately and let cool for 3 hours. Unmould.
Mango Salad
- With the tip of a knife to split the vanilla pod lengthwise. Remove the seeds.
- In a sauce pan, bring the water, the ½ cup (125 ml) sugar, the seeds and the vanilla pod to a boil. Add the mangoes. Remove from the heat and let cool. Drain and set the syrup aside for a fruit salad.
- In a bowl, whip the cream and the remaining sugar until stiff peaks form. Set aside in the refrigerator.
- Serve a slice of cake with whipped cream and a bit of mango salad, or ice the cake with whip cream and spoon the mangoes into the cavity. Keep the remaining mangoes for serving.

Brown Sugar Chiffon Cake with Mango Salad

Categories

Ingredients

Cake

Mango Salad

Preparation

Cake

Mango Salad

Personal Note