AN AIRY CAKE WITH SIMPLE INGREDIENTS , MOIST AND FLUFFIER CRUMB….
THAT EVERYONE WHO RECEIVES THIS CAKE WILL BE SMILING , YOU CAN”T GO WRONG WITH THIS…
Mango Chiffon Cake~
Ingredients:
cake flour 1 cup corn flour 1/4 cup I mango tea bag
Eggs-7-large..8 small (separate egg white/ yolk 分蛋法
Sugar 80-100gm fresh mango juice 100 ml 1 mango tea bag
Corn oil/ grapeseed oil-60gm （菜油）
Steps---
1: sieve flour , tea leaves all together2-3 times and preheat oven (at least 10mins )
2: whisk sugar (80gm) egg yolks ，oil and mango juice to milky like,then add sieve flour , tea leaves until well combined with light stoke .
3: whip egg white with (20gm)castor sugar until stiff , then mix 1/3 to the egg batter and blend even. Finishing the rest egg white with the batter , again very light stoke
4: pour batter into the baking tins ( 1 large or 2 small) and tap the pan on the counter to release air bubbles , ready to bake
5: Baked in preheated oven
Bake the cake 300 F without the fan function at the lower rack
Bake 55-60 mins.
*Use a skewer inserted into the center of the cake come out clean , then it is ready to remove out from the oven.
Let the cake completely cool down in the pan upside down on the rack before removing from the pan , at least 3 hours.
*Use a long knife or a metal spatula around the rim and tube edge of the pan , then turn the cake out onto the rack.
* Open the door of the oven slightly with a wooden spoon at the end of the baking for 10mins ..This is to ensure no sudden change of temperature before removing it out of oven.
