Strawberry-Mango Chiffon Cake~

This may probably be the last baked cake before the start of my final year at campus... lectures... tutorials... presentations... papers... (haha~ can see them coming already :p)

i had a fun time preparing the cake batter, was deciding which combination of flavours would work best. And finally, i chose strawberry and mango.

i was alittle worried at first as the egg yolk batter was slightly more watery than usual. But luckily, the cake turned out all nice and pretty :p It's really soft and the aroma of strawberry essence was awww~

~*Strawberry & Mango Chiffon Cake*~

Oops, a small portion in the center got stuck to the cooling rack as i inverted the cake over...

Oops~ (again) my knife wasn't sharp enough, that's why the piece of cake was unevenly sliced...

Awww... just look at the swirl of pink and yellow colours, don't they remind you of cotton candy?

Recipe (modified from Florence's Green Tea Chiffon Cake Recipe)

Ingredients

• 4 Egg Yolks
• 1/4 cup Castor Sugar
• A pinch of Salt
• 1 tbsp Golden Syrup
• 4 tbsp Warm Corn Oil
• 80ml Warm Water
• 100g Cake Flour
• 3/4 tsp Baking Powder
• 1/2 tsp Mango Essence
• 1/2 tsp Strawberry Essence
• 1/4 tsp Red Colouring
• 4 Egg Whites
• 1/2 tsp Cream of Tartar
• 1/4 cup Castor Sugar

Method

1. Cream together the first 6 ingredients with a hand whisk till sugar dissolves.
2. Sieve in cake flour and baking powder and mix till no lumps. Divide the yolk mixture into 2 portions. Add the mango essence in one of the yolk mixture(A) and the strawberry essence and red colouring to the other(B) and mix well.
3. Beat egg whites with electric beater or hand whisk till frothy, sprinkle in the cream of tartar. Beat till white in colour, add in sugar in 3 additions and continue to whisk till stiff peaks are formed.
4. Put 1/4 portion of egg white into mango flavoured yolk mixture(A) and gently mix it with a hand whisk. Put 1/2 portion of the remaining egg white into strawberry flavoured yolk mixture(B) and gently mix well with a hand whisk.
5. Pour mango flavoured yolk mixture(A) into the rest of the egg white and mix well with hand whisk.
6. Put batter (A) into a chiffon cake pan followed by batter (B) and use a knife to swirl the batter. Bang the pan on a hard surface several times to release the bubbles and bake at 170 degree celcius for 35 to 40 minutes.
7. When the cake is cooked, remove from oven and give it another bang on a hard surface to loosen the cake texture then invert cooked cake on a wire rack to cool for 15 - 20 minutes. Remove cake from cake pan and leave aside to cool completely.