Individual Mango Chiffon Cake

Ingredients

125 grams unsalted butter
2 large mangoes, cubed
3/4 cup plain flour
2/3 cup plus 1/4 cup caster sugar
1/4 teaspoon salt
3 large eggs, separated
2 tbpns lemon juice
1 tbpsn finely grated lemon zest



Method

1. Preheat oven to 180 degrees Celsius. Spray 4 large chef rings with cooking spary (or butter the rings) and line them with a strip of baking paper. Place on a lined tray and cover the bottom of each ring with a layer of diced mango, ready for the oven.

2. Cream the butter with 2/3 cup of caster sugar and salt with an electric mixer. Add the egg yolks, one at a time, until the butter has incorporated each egg yolk. Sift in the flour and lightly combine. Add the lemon juice and zest and combine. Fold the remaining mango into the mixture.

3. Add a pinch of salt to your egg whites and whip until soft peaks. Slowly add in the remaining caster sugar in three batches, whipping hard each time until you have stiff, glossy peaks.

4. Fold a third of the egg whites into the flour/mango mixture vigorously to lighten the mixture and then carefully and delicately fold the remaining egg whites in, trying to knock any air out.

5. Cook for 25 minutes or until a skewer comes out clean. Allow to cool for 10 minutes before serving with blueberries, vanilla ice cream and a sprinkle of icing sugar to give shine to the top of the cake.

Bon Appetite!