The push of baking quite often lately was because of that 1 kg cream cheese as I had to clear it within a week after opened the packaging. It was so difficult to get rid, after the blueberry light cheesecake bake, there was still another 350g left. Since I had been wanting to try mango flavoured cheese chiffon cake for some time and both mango and cheese were available, there was no excuse not to experiment this combination.
This cake turned up very decent. Despite adding 1.5 tsp of mango essence, the mango flavour wasn't powering . I think I still prefer the blueberry or pandan flavour but somehow my elder daughter likes it. I guess it's very much dependent on individual preference. Anyway, I think it was a good try!
P.S. Therecipe is for TWO 9" cake, you need to use a very big mixing bowl, else it's very difficult to handle. Suggest you to cut this recipe to half as it's easier to handle.
Ingredients (Two 23" cm tube pan):
- 50g butter
- 350g cream cheese
- 30g whipping cream
- 10 egg yolks
- 2 eggs (whole)
- 60g cake/top shifted flour (I use half each)
- 60g corn shifted flour
- 1/2 tsp baking powder
- 100g mango puree
- 1 1/2 tsp mango flavouring
- 10 egg whites
- 180g caster sugar
- 1/4 tsp cream of tartar
- Double boil butter, cream cheese and whipping cream and whisk until smooth. Remove and transfer to a mixing bowl.
- Add in egg yolk and whole egg one at a time, mix till incorporated.
- Add in all the flour and baking powder, mix till smooth.
- Stir in mango puree and flavouring, mix well. Set aside.
- In another bowl, whisk egg whites until soft peaks form, gradually whisk in sugar and cream of tartar. Beat until firm.
- Lightly fold 1/3 of the egg white mixture into cheese mixture. Fold in remaining egg white mixture.
- Pour mixture into tube pans. Bake at 170*C for 15 mins and then lower to 160*C for another 45 mins.
- Remove from oven and invert cake pans onto a cooling rack. Leave to cool for 3-4 hour before removing from pan.