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Ingredients:
| 1-1/8 | cups | PRINCESS CAKE FLOUR |
| 1-1/2 | tsp | BAKE BEST BAKING POWDER |
| 1/2 | tsp | iodized fine salt |
| 3/4 | cup | sugar |
| 1/4 | cup | corn oil |
| 6 | tbsp | water |
| 1/4 | tsp | cream of tartar |
| 1 pack | (250 mL) | MAGNOLIA ALL PURPOSE CREAM, whipped until soft peaks stage |
| 1 | pc | medium sized mango, flesh cubed |
| 3 | pc | MAGNOLIA BROWN EGGS, use egg yolks only |
| 1-2/3 | cups | MAGNOLIA FRESH MILK |
| 1/4 | cup | cornstarch |
| 1/2 | cup | sugar |
| 1/4 | cup | water |
| 1 | tbsp | MAGNOLIA GOLD BUTTER UNSALTED |
| 1 | tsp | vanilla extract |
| 1 | cup | sugar |
| 1/2 | cup | brown sugar |
Procedure:
1. Preheat oven to 370°F. Grease an 8-inch round pan. Set aside.
2. For the chiffon cake, combine flour, baking powder salt, half of sugar (about 6 tbsp), oil, egg yolks and water. Mix and set aside. In a separate bowl, beat whites and cream of tartar to soft peak stage. Gradually add remaining sugar and continue beating until medium stiff peak stage.
3. Combine the two mixtures by carefully folding in egg white foam into cake batter until fully incorporated. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. When cool, cut into two horizontally and set aside.
4. For the caramel topping, combine egg yolks, milk and cornstarch. Mix and set aside. In a saucepan, boil sugar until amber in color. Slowly add yolk mixture and cook until thick, mixing continuously. Add margarine and vanilla. Cool down completely.
5. Spread whipped cream and mangoes in between cakes. Spread caramel topping and sprinkle with white and brown sugar. Broil in the oven or torch to heat and caramelize sugar.
Makes 8 servings.
(Yield: One 8-inch cake (8 slices)/1 slice per serving)
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