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Mango Brava Chiffon Cake
Light, airy, and bursting with tropical flavour, this mango brava chiffon cake combines soft, fluffy sponge with the sweetness of ripe mango for a beautifully refreshing dessert. Finished with a delicate texture and vibrant fruity notes, it’s the perfect centrepiece for afternoon treats, dessert menus, or special occasions.
Cooking Time 60 Minutes
Portions
8
Ingredients
Increase Portion Size
- g Country Range Self Raising Flour
- tsp Country Range Baking Powder
- egg yolks
- ml corn oil or vegetable oil
- g caster sugar
- tsp vanilla extract
- tbsp mango flavouring
- ml evaporated milk
- pinch of salt
- tsp Country Range Cream of Tartar
- egg whites
- g caster sugar
- ml double cream
- g icing sugar
- tsp vanilla extract
- mangos (sliced)
- portion chocolate sauce (to serve)
- portion Mango purée or sauce
- portion Mint leaves for decoration
-
1
Step 1
Combine the wet cake ingredients with the sugar then mix well until the sugar is properly combined, add the remaining dry cake ingredients and mix to form your cake batter. -
2
Step 2
Whisk the egg whites and cream of tartar until frothy, then slowly add the sugar until soft peaks form. Then incorporate the cake mixture before pouring it into a 10 x 5” round baking dish. Bake at 160-180°C for 45 minutes to one hour in a bain-marie. -
3
Step 3
To make the icing, whip the cream, sugar and vanilla until soft peaks form. Pipe the icing on the cake and decorate with the toppings.
Ingredients
Increase Portion Size
- g Country Range Self Raising Flour
- tsp Country Range Baking Powder
- egg yolks
- ml corn oil or vegetable oil
- g caster sugar
- tsp vanilla extract
- tbsp mango flavouring
- ml evaporated milk
- pinch of salt
- tsp Country Range Cream of Tartar
- egg whites
- g caster sugar
- ml double cream
- g icing sugar
- tsp vanilla extract
- mangos (sliced)
- portion chocolate sauce (to serve)
- portion Mango purée or sauce
- portion Mint leaves for decoration
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