MANGO CHIFFON CAKE WITH SWISS MERINGUE BUTTERCREAM

Tomorrow night is our New years eve party. And while it sounds so cliche, I have to say  I just can`t absorb that because it feels to me that we just had our New Year`s eve party a few months ago!

How fast the time flies! And when I think about how quickly my maternity leave is coming to an end, and how fast my kids grow, I just want to run to a corner and curl myself into a ball!

But there is no stopping time, right? Grown-ups like me should know that. So I decided to be a real grown up and baked this mango chiffon cake for tomorrow`s celebration.

Ingredients
FOR THE CAKE

• 8 egg yolks
• 1/2 cup sugar
• 1/2 cup milk
• 6 tbsp. canola oil
• 1 tsp. vanilla extract
• 1 and 1/2 cup cake flour
• 1 tbsp. baking powder
• 8 egg whites
• 1/2 tsp. cream of tartar
• 1/2 cup sugar

FOR THE SWISS MERINGUE BUTTERCREAM

• 6 egg whites
• 1 and 1/4 cup sugar
• 4 sticks unsalted butter at room temperature
• 1 cup mango puree canned or fresh

FOR THE FILLING

• 1 cup sliced mango canned or fresh
• 1/4 cup water
• 1/4 cup sugar

For The Glaze

• 1 cup mango puree
• 1/2 tsp Knox unflavored gelatin
• 1 tbsp water
• Instructions

MAKE THE CAKE

1. Preheat oven to 350 F. Grease two 9 inch round pans and line them with pre-cut parchment paper. Combine flour and baking powder in a bowl and set aside.
2. Beat egg yolks and 1/2 cup sugar until lighter in color. Add in the oil and milk and mix with a spatula.
3. Sift the flour mixture over the yolk mixture. Mix using the electric mixer just until smooth and lump free. Set aside
4. Whisk egg whites with an electric mixer until frothy. Add in the cream of tartar and whisk until soft peaks form. Gradually add 1/2 cup sugar until egg whites reach the stiff peaks stage.
5. Fold a dollop of the egg whites into the yolk mixture. Fold remaining egg whites into the yolks in thirds. You should achieve a batter that is uniform in color.Pour batter into two round cake pans, dividing evenly. Bake for 14-16 minutes or until a toothpick inserted into the center of cakes come out clean. Cakes should be springy to the touch. Remove from oven and let cool for 10-15 minutes. Unmold cakes onto flat surface and peel off the parchment paper.
6. ......................................

for full recipes please see : www.womanscribbles.net

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