This is another cake I made with coconut milk. The one before was made with dark brown sugar. This one was with white sugar and I added dried mango pieces to the batter (sometimes I would add toasted coconut flakes too). When baked, the dried mangoes would become soft and chewy. Have you ever bought some not-so-good dried mangoes that are way too dry and hard and that make your jaws so tired after munching on a few pieces? If so, turning them into cakes or muffins would be a great way to use them all up.
Mango Coconut Chiffon Cake
Makes a seven-inch round chiffon cake
75 g cake flour
1/2 tsp baking powder (optional)
10 g granulated sugar
4 egg yolk, large
75 g coconut milk
30 g canola or vegetable oil
1/3 C dried mango pieces, diced and lightly coated with flour
4 egg white, large
40 g granulated sugar
1/2 tsp cream of tartar
Notes: The eggs I use are about 50 g each without shells.
泡打粉 1/2茶匙 (可不加)
芒果乾 1/3杯 (切粒，用少量麵粉拌匀)
Preheat oven to 325°F/160°C. Separate the eggs. Dice dried mango pieces and coat them with about 1/2 tsp of flour to prevent sticking. Shake off excess flour. Set aside.
For the yolk batter, combine and sift flour, baking powder (optional) and sugar into a mixing bowl. Mix well and make a well in the center. Add oil, coconut milk and egg yolks to the well and whisk gently until combined.
For the meringue, clean the mixing bowl and wire beaters with paper towel and vinegar or lemon juice to remove traces of grease before you start. Whip egg whites with a hand mixer or stand mixer fitted with the whisk attachment until foamy. Add cream of tartar and continue to beat egg white until soft peaks. Then add sugar in three batches and continue to beat until glossy and firm peaks. When you lift up the whisk, the meringue will hold its pointy shape.
Scoop about one third of the meringue into the yolk batter and mix well with a whisk to lighten. Then pour this back to the remaining meringue. Sprinkle in the dried mango pieces. With a spatula, fold gently and thoroughly (so that you don’t deflate the meringue) until you see no streaks of white. Pour batter into the unprepared chiffon cake pan. Smooth top then tap pan against the kitchen counter several times to get rid of any large air bubbles.
Bake cake until a bamboo skewer inserted in the center of cake comes out clean, about 30 minutes for my oven. All ovens are different so adjust baking time accordingly. Tap pan against the kitchen counter a few times to release any gas trapped in the cake cells to minimize shrinkage. Remove pan from oven and immediately invert the cake to cool (I place it on a beer bottle). Cool cake completely before removing from pan.
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