Brown Sugar Chiffon Cake with Mango Salad
Brown Sugar Chiffon Cake with Mango Salad
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  • 1 1/4 cup (310 ml) all-purpose flour
  • 1 teaspoon (5 ml) baking powder
  • 1/4 teaspoon (1 ml) salt
  • 6 eggs, separated
  • 1/4 teaspoon (1 ml) tsp cream of tartar
  • 1 3/4 cup (340 ml) brown sugar
  • 1/2 cup (125 ml) vegetable oil
  • 1/2 cup (125 ml) water
  • 1 teaspoon (5 ml) vanilla extract
  • Preparation
  • With the rack in the middle position, preheat the oven to 170 °C (325 °F).
  • In a bowl, combine the flour, baking powder, and salt.
  • In another bowl, beat the egg whites, the cream of tarter until soft peaks form. Gradually add half the brown sugar while beating until stiff peaks form. Set aside.
  • In another bowl, blend the remaining brown sugar, the egg yolks, oil, water and vanilla. Add the dry ingredients and blend carefully.
  • With a spatula to fold in the meringue into the batter. Pour into a 10-inch (25-cm) non-stick funnel pan. Bake for 55 minutes to 1 hour or until a tooth-pick inserted in the centre of the cake comes out clean. Flip the mould immediately and let cool for 3 hours. Unmould.
  • Description
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