CHEESY MANGO CHIFFON CAKE

I used to bake cake especially when there is a family occasion but I let my children choose which cake i would bake and their "Paborito"(favorite) is CHEESY  MANGO CHIFFON CAKE. Here's how it is doin'.

Ingredients :

(A)

2 1/2  cups of all purpose flour

3  tbsp mango essence*optional* 

2 1/2  tsp of baking powder

1  tsp of salt

3/4 cup of white sugar

1/4 bar cheese (grated)

(B)

8 extra-large egg yolks

1  cup Diluted Milk (1/2 c evap milk/1/2 mango puree)

1/2 cup of vegetable oil

(C)

3/4  cup of sugar

8  extra-large egg white

1 tsp of cream of tartar

(D)

1/4 bar cheese (finely grated)

1/4 cup tiny bits of ripe mango

Method:

Pre-heat oven to 325 degree F but my oven is slightly high in temperature so I set at 300 F

1) Sieve all the (A) ingredients in a mixing bowl until well combined.

2) Mix ingredients (B) until well blended and then add in ingredient (A) until smooth.

3) Beat ingredients (C) in mixer on high speed until stiff peak and glossy. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.L Lastly fold in the remaining cheese. Do not beat!!

4)Pour batter into a un-greased 10" tube pan, garnish with grated cheese and bits of ripe mango. Bake for 45-50 minutes or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.

5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.

6) Cut the cake to 12 pieces or your desire size and serve with tea or coffee.

for topping:(optional)

1 can of all purpose cream (chilled) and powdered sugar blended or beaten with a high speed mixer,  pour on top of the cake and garnish with sliced mango.