Brown Sugar Chiffon Cake with Mango Salad
Brown Sugar Chiffon Cake with Mango Salad
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
Instructions
- 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.
Brown Sugar Chiffon Cake with Mango Salad