Chiffon Cake

1 tsp iodized fine salt
1-1/2 cups sugar
1/2 cup corn oil
8 pc MAGNOLIA BROWN EGGS, separate egg yolks from whites
3/4 cup water
2 tsp vanilla extract
1 tsp cream of tartar

Whipped Cream Frosting

3 (250 mL each) packs MAGNOLIA ALL-PURPOSE CREAM, chilled overnight
3/4 cup powdered sugar

Filling and Topping

2 cups diced ripe mangoes (about 4 medium sized mangoes)


  1. Preheat oven to 350°F. Line a 10 inch round cake pan with parchment/wax paper. Set aside.
  2. To make the chiffon cake, combine flour, baking powder, salt, half of sugar (about 3/4 cup), 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 by carefully folding in egg white foam into flour mixture until fully incorporated. Pour batter into pan and bake for 35 to 40 minutes or until toothpick inserted in the center comes out clean. Cool completely then cut horizontally into 3.
  4. To make frosting, combine cream and sugar in a bowl and whisk until stiff peaks form.
  5. To assemble, place a slice of chiffon cake on a cake plate. Spread whipped cream and top with 1/2 cup of mangoes. Make a 2nd layer by repeating the process and then place the last slice of chiffon on top. Cover the cake completely with frosting. Arrange remaining mangoes on top.

Makes 10 slices.

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