Brown Sugar Chiffon Cake

By maredan

Ingredients

• Cake
• 1 1/4 cups (310 ml) all purpose flour
• 1 tablespoon (5ml) baking powder
• 1/4 teaspoon (1 ml) salt
• 6 eggs, separated
• 1/4 teaspoon (1 ml) cream of tartar
• 1 3/4 cups (430 ml) brown sugar
• 1/2 cup (125 ml) vegetable oil
• 1/4 cup (125 ml) water
• 1 teaspoon (5 ml) vanilla extract
• Mango Salad
• 1 vanilla pod
• 1/2 cup (125 ml) water
• 3/4 cup (180 ml) sugar
• 4 mangoes, peeled and cut in strips
• 1 1/2 cups (375 ml) of 35% cream

Details

Servings 10

Preparation

Step 1

Directions
Cake
Put the oven rack in the middle of the oven. Preheat to 325 °F (170 °C).
In a bowl, mix the flour, baking powder, and salt.
In another bowl, beat the egg whites, the cream of tartar until the formation of soft peaks.
Gradually add half the brown sugar while beating until the meringue forms firm peaks. Reserve.
In another bowl, mix the remaining brown sugar, the egg yolks, oil, water and vanilla. Add the dry ingredients and mix carefully.
Use a spatula to incorporate the meringue into the paste. Add the rest and mix by folding carefully.
Pour into a 10 in. (25 cm) non-adhesive funnel tin. Bake in the oven from 55 minutes to 1 hour or until a tooth-pick inserted in the centre of the cake is clean upon removal. Invert the mold immediately and let cool for 3 hours. Un-mold.
Mango Salad
Use the pointed end of a knife to split the vanilla pod lengthwise. Remove the seeds.
In a sauce pan, bring to a boil the water, the 1/2 cup (125 ml) sugar, the seeds and the vanilla pod. Add the mangoes.
Remove from the heat and let cool. Drain and reserve the syrup to make a fruit salad.
In a bowl, whip the cream and the remaining sugar until the formation of firm peaks. Reserve in a cold area.
Serve a slice of cake with whipped cream with a bit of mango salad, or ice the cake with whip cream and pour a mart of the mangoes into the cavity. Keep the remaining mangoes for the service.