I Just Ran Across A Really Nice Recipe For Mango Chiffon Cake.
I substituted a few ingredients and turned it into a cake that easier to make but just as good. The ingredient list is nice and short on my version, too – it’s easy to find everything you need.
- 2 cups Cake Flour, sifted
- 3/4 cup + 3/4 cup White Granulated Sugar, divided
- 1 tbsp Baking Powder
- 7 large Egg Whites
- 1/2 tsp Cream of Tartar
- 7 large Egg Yolks
- 1/2 cup Vegetable or Canola Oil
- 3/4 cup Mango Puree