Mango Chiffon Cake
I love chiffon cakes. I like the light, airy and soft texture. However, I don’t like how chiffon cakes always need to be baked in a plain pan with a hole in the middle.
I understand the purpose of using such a pan (allowing the cake to rise properly, being able to let it cool upside down so the cake doesn’t collapse, etc), but I’ve been curious as to the exact results if you don’t use an angel food pan.
As you can see, my cake completely collapsed. I actually don’t think this much of a collapse is normal when you use a square pan, but my batter ended up being too wet and I think I should have baked it slightly longer, so that is why it collapsed so much. When it came out of the oven it was twice the height..
Regardless, the cake was still delicious. I used fresh mangoes and you could taste the mango puree in every bite. It still tasted light and airy. It didn’t taste like the cake had collapsed. I think I’ll stick to a chiffon pan though for next time.
Btw, I always see people cut mangoes like the one I have pictured, and I always thought it looked cool but I never did it until now. I think this is a great way to eat mangoes. Previously I always just sliced off the four sides and then removed the entire flesh and ate it as big slices. Not nearly as visually appealing.
I adapted a recipe from Table for 2 … or more. Hers was for a peach chiffon cake and it came out much fluffier, so I’m pretty sure I added too much mango or underbaked mine. You can view the recipe here or check out some other chiffon cakes I’ve made and love: