Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- ¾ cup mango puree
- ¼ cup orange juice
- 2 tablespoons orange zest
- 2 tablespoons lemon zest
Special Equipment Needed:
- 9-inch tube pan
- Electric mixer
- Sifter
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch tube pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. In a separate bowl, beat the egg yolks with the sugar until light and fluffy.
5. Add the vegetable oil, vanilla extract, mango puree, orange juice, orange zest, and lemon zest to the egg yolk mixture and mix until combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Gently fold the egg whites into the batter until just combined.
8. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information (per serving):
Calories: 250
Fat: 10 g
Carbohydrates: 33 g
Protein: 4 g
Substitutions for Ingredients
- Vegetable oil can be substituted with canola oil or melted butter.
- Mango puree can be substituted with other fruit purees such as banana or pineapple.
- Orange juice can be substituted with lemon juice or lime juice.
Variations:
- Add ½ cup of chopped nuts or dried fruit to the batter.
- Add 1 teaspoon of ground cinnamon or nutmeg to the batter.
- Drizzle the cooled cake with a glaze made from powdered sugar and orange juice.
Tips and Tricks:
- Make sure all of the ingredients are at room temperature before beginning.
- Use a rubber spatula to gently fold the egg whites into the batter.
- Let the cake cool completely before inverting onto a wire rack.
Storage Instructions:
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in a 350°F oven for 10 minutes.
Presentation Ideas:
- Dust the cooled cake with powdered sugar.
- Serve the cake with a dollop of whipped cream and fresh fruit.
- Drizzle the cake with a glaze made from powdered sugar and orange juice.
Garnishes:
- Powdered sugar
- Whipped cream
- Fresh fruit
Pairings:
- Vanilla ice cream
- Fresh berries
- Citrus sorbet
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. To prevent this, check the cake for doneness with a toothpick before removing from the oven.
Food Safety Advice:
- Make sure all of the ingredients are at room temperature before beginning.
- Store the cooled cake in an airtight container at room temperature for up to 3 days.
Food History:
Chiffon cake is a type of cake that was invented in the 1920s. It is made with oil, eggs, and a combination of wet and dry ingredients. The cake is light and airy and is often flavored with fruit purees and citrus zest.
Flavor Profiles:
This cake has a sweet and tangy flavor from the mango puree, orange juice, and citrus zest.
Serving Suggestions:
- Serve the cake with a dollop of whipped cream and fresh fruit.
- Drizzle the cooled cake with a glaze made from powdered sugar and orange juice.
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