Mango Brava Chiffon Cake

Light, fluffy, and bursting with tropical flavour, this mango brava chiffon cake combines airy sponge with the natural sweetness of mango to create a beautifully refreshing dessert. Its soft texture and vibrant fruity notes make it an ideal choice for afternoon teas, dessert menus, or special occasions, while its eye-catching presentation adds a touch of elegance to any table.
Cooking Time
60
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
  •   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
  •   sliced mango
  •   portion Chocolate sauce
  •   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

  • 160 g Country Range Self Raising Flour
  • 1 tsp Country Range Baking Powder
  • 6 egg yolks
  • 60 ml corn oil or vegetable oil
  • 100 g caster sugar
  • 1 tsp vanilla
  • 1 tbsp mango flavouring
  • 120 ml evaporated milk
  • 1 pinch of salt
  • 0.25 tsp Country Range Cream of Tartar
  • 6 egg whites
  • 100 g caster sugar
  • 475 ml double cream
  • 60 g icing sugar
  • 1 tsp vanilla extract
  • 1 sliced mango
  • 1 portion Chocolate sauce
  • 1 portion Mango purée or sauce
  • 1 portion Mint leaves for decoration

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