Servings:
6-7 small cakes Servings
Ingredients
Vanilla Chiffon
- 1/2 cup cake flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 tablespoon baking powder
- 6 tablespoon oil (vegetable)
- 2 tablespoon each egg
- 3 tablespoon water
- 1 teaspoon vanilla
- 2 teaspoon each egg whites
- 2 tablespoon sugar
Mango-Pineapple Filling
- 1/2 cup cake flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 tablespoon baking powder
- 6 tablespoon oil (vegetable)
- 2 tablespoon each egg
- 3 tablespoon water
- 1 teaspoon vanilla
- 2 teaspoon each egg whites
- 2 tablespoon sugar
- 1 large mango cubed
- 1/4 of pineapple cubed
- 1 pint heavy cream
- 5 tablespoon powdered sugar
- 2 teaspoon vanilla extract
Preparation
Baking Directions:
Combine all dry ingredients in bowl (except for last amount of sugar) and mix with a paddle on medium speed for 1 minute.
Combine oil, water, eggs and vanilla in a separate bowlAdd wet ingredients to dry and mix thoroughlyIn a separate bowl whip egg whites and sugar to a medium peakFold in egg whites into the other mixture.
Scoop into large sprayed muffin pans.
Fill ¾’s way up.
Bake in a 350 degree oven for approx 15-20 mins.
Test for doneness by sticking a toothpick in the center and making sure that it comes out clean.
Slice cake 1/3rd off the top.
Spread a little whipped cream on cake.
Add a spoonful of fruitAdd another dollop of cream.
