Mango Chiffon

Overview

During mango season, eat mangoes in different ways.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• butter
• clear water
• egg
• low gluten flour
• mango
• fine sugar

Ingredients

Steps

1. 1 Separate egg yolks and egg whites and put them into oil-free and water-free containers respectively.

   

2. 2 Heat water and butter to melt the butter

   

3. 3 Add a few drops of lemon juice to the egg whites, add sugar, and beat until wet peaks form.

   

4. 4 Pour the egg yolks and sifted flour into the water and butter mixture.

   

5. 5 Beat with egg beater evenly, the more even the better, beat until there is no dry powder.

   

6. 6 Add one-third of the meringue into the egg yolk batter and mix evenly.

   

7. 7 Then pour the mixed cake batter into the remaining meringue and mix evenly.

   

8. 8 Pour the mixed cake batter into an 8-inch round mold, shake it gently a few times, then shake it hard a few times to shake out big bubbles, and add the diced mangoes that have been cut in advance.

   

9. 9 Put it into the lower shelf of the preheated oven, heat it up and down to 145 degrees, for 60 minutes, and put a cup of warm water next to it.

   

10. 10 After baking, put on heat-resistant gloves to take out the cake mold, place it upside down on the grill, and remove from the mold after it cools down.

    

11. 11 Tender and soft.

    

12. 12 Finished product picture.