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Mango and Pineapple Shortcake

SERVINGS
6-7 small cakes Servings
RATE THIS RECIPE
(0)
SERVINGS
6-7 small cakes Servings
RATE THIS RECIPE
(0)

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.