Mango Chiffon



Mango Chiffon (Scratch cake)


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serves: 8

1 c sifted all-purpose flour

1/2 c sugar

1 1/2 tsp baking powder

1/4 tsp salt

4 eggs, separated

1/4 c vegetable oil (little less)

1/2 c (just under) mango nectar

1/2 tsp vanilla extract

1/2 tsp cream of tartar

1/2 c sugar

Nutrition Facts
Mango Chiffon

Servings Per Recipe: 8

Amount per Serving

Calories: 255

  • Total Fat: 9.1 g
  •     Saturated Fat: 6.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 81.8 mg
  • Sodium: 107.8 mg
  • Total Carbs: 39.9 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 27.3 g
  • Protein: 4.4 g

how is this calculated?

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1.  Combine flour, 1/2 cup sugar, baking powder and salt in small mixing bowl. Make a well in center; add egg yolks, oil and mango nectar and vanilla. Beat at high speed 5 minutes or until satin smooth. Combine egg whites (at room temperature) and cream of tartar in a large mixing bowl. Not made of plastic. Beat until soft peaks form. Add 1/2 cup sugar, 2 tablespoons at a time. Beat about 4 minutes at medium speed until stiff peaks form. Peaks should stand straight up when beaters are lifted. Pour egg yolk mixture in a thin stream over entire surface of egg whites, gently folding mixture, into whites. Pour batter into ungreased 10" tube pan, spreading batter evenly with spatula. Bake at 325 degrees for 1 hour or until cake springs back when touched lightly. Remove from oven, invert cake in pan, and cool completely before removing from pan. I made a filling my heating 1 egg yolk with the remaining mango nectar and some corn starch till thick and bubbly, kind of like a citrus curd. It turned out nicely.


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