Please don't be alarmed by the length of the recipe as I was. When I first saw the recipe from joyofbaking.com I thought it was too complicated so I didn't try making it for a while, then one day I got braved and decided to give it a try. It came out good the very first time. The second time I made it, the middle of the cake caved in. I know, it was discouraging, but because I knew how it turned out the first time, that experience didn't stop me from trying it again. The next hundred times after that were good. The only challenge in making chiffon cake is making meringue, which is quite tricky and requires a little practice, so don't give up if it didn't turn out good the first time; read up on making meringue if you're making it the very first time. Once perfected that process, making chiffon cake becomes easier.
This recipe makes three 8-inch round cakes or if you just want to make one or two of these, use the remaining batter to make Mamon, click here for the recipe,
Crema de Fruta or other cakes.
1/2 sticks butter per pan, melted
1/2 cups dark brown sugar per pan
2 fresh mangoes per pan, sliced or diced (or more, the better)
1 recipe of Orange Chiffon Cake, (click here for the recipe)
To check if cake is done, insert a toothpick in the middle of the cake, if it comes out clean, then it is done. Avoid over baking it.
Let cake cool completely before inverting them onto serving plates.
Note from MaMely:If you want thicker cake, you can use two 9-inch pans, 3 inches high, or you can experiment with different pan sizes.