Brown Sugar Chiffon Cake and Mango Salad

Ease of preparation: Moderate
Preparation time : 20 minutes
Cooking time: 1 hour
Cooling time: 3 hours
Serves : 10


  • Cake
    • 1 1/4 cup (310 ml) all purpose flour
    • 1 tsp (5ml) baking powder
    • ¼ tsp. (1 ml) salt
    • 6 eggs, separated
    • ½ tsp. (2.5 ml) cream of tarter
    • 1 3/4 cup (410 ml) brown sugar
    • ½ cup (125 ml) vegetable oil
    • ½ cup (125 ml) water
    • ½ tsp. (2.5 ml) vanilla extract
  • Mango Salad
    • 1 vanilla pod
    • ½ cup (125 ml) of water
    • ¾ cup (180 ml) of sugar
    • 4 mangoes, peeled and cut in strips
    • 1 ½ cup (375 ml) of 35% cream


  1. Cake
    1. Put the oven rack in the middle of the oven.  Preheat to 325 °F (170 °C).
    2. In a bowl, mix the flour, baking powder, and salt.
    3. In another bowl, beat the egg whites, the cream of tarter until the formation of soft peaks. Gradually add half the brown sugar while beating until the meringue forms firm peaks. Reserve.
    4. In another bowl, mix the remaining brown sugar, the egg yolks, the water and vanilla. Add the dry ingredients and mix carefully.
    5. Use a spatula to incorporate the meringue into the paste. Add the rest and mix by folding carefully. Pour into a 10 in. (25 cm) non-adhesive tube pan. Bake in the oven from 55 minutes to 1 hour or until a tooth-pick inserted in the centre of the cake is clean upon removal. Invert the mould immediately and let cool for 3 hours. Remove from the mould.
  2. Mango Salad
    1. Use the pointed end of a knife to split the vanilla pod lengthwise. Remove the seeds.
    2. In a sauce pan, bring to a boil the water, the ½ cup (125 ml) sugar, the seeds and the vanilla pod. Add the mangos. Remove from the heat and let cool. Drain and reserve the syrup to make a fruit salad.
    3. In a bowl, whip the cream and the remaining sugar until the formation of firm peaks. Reserve in a cold area.
    4. Serve a slice of cake with whipped cream with a bit of mango salad, or ice the cake with whip cream and pour a mart of the mangoes into the cavity. Keep the remaining mangoes for the service.


It’s preferable to use a grey tube pan to obtain a light coloured cake that is uniformly swollen. Very dark moulds are not advisable as they transmit heat too quickly. The edges of the cake could burn before the centre is cooked. Select silver coloured moulds. Never fill more than two thirds.