The cake is endowed with a light and not overpowering coconut fragrance. To top it off, the slightly moist and crunchy dried mango against the soft texture of the chiffon cake is so welcoming and appealing. You are hearing it from someone who doesn't normally eat dried mango: I ate 2 slices of this cake at one go and another slice for breakfast. Hehe... :P
Thanks to Cosy Bake for sharing the recipe. :)
Mango Coconut Chiffon Cake
Adapted from: Cosy Bake
Ingredients (Makes an 17-cm tube cake)
3 egg yolks
70 g sugar
50 ml vegetable oil
50 ml water
4 tbsp (20 g) desiccated coconut
80 g cake flour, sifted
4 egg whites
60 g dried mango, cut into small bits
Some cake flour, for coating mango
Method
1. Coat the dried mango with some cake flour and sift to remove the extra flour.
2. In a bowl, lightly beat egg yolks. Add in ⅓ of the sugar and whisk using a hand whisk.
3. Add oil in separate additions and mix well. Add in water and continue to mix using a hand whisk.
4. Add in desiccated coconut and sifted flour and whisk until flour mixture is fully incorporated into the batter and the batter is smooth and glossy.
5. In a clean dry mixing bowl, beat egg whites with an electric beater until frothy and foamy. Add the remaining sugar in 2 additions and beat until soft peaks form.
6. Add ⅓ of the beaten egg whites to the egg yolk batter using a hand whisk and mix well.
7. Add in the remaining of the egg whites to the batter and fold gently using a spatula until fully incorporated.
8. Add in the dried mango and fold lightly using a spatula.
9. Pour the batter from a height at one go into the ungreased pan. Tap the pan lightly on a table top with both hands to get rid of any trapped air bubbles in the batter.
10. Bake in a preheated oven at 180°C for 30 minutes or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
11. Remove from the oven and invert the pan immediately. Let it cool completely before unmold.
