Comments on: Manila Mango Chiffon Cake

By: Elizabeth Q

Elizabeth Q — Tue, 10 Aug 2021 19:03:44 +0000

In reply to Bella Carroza. Hi Bella, yes sometimes over beating the egg whites can cause this to happen.

By: Bella Carroza

Bella Carroza — Thu, 29 Jul 2021 19:26:08 +0000

Hi Elizabeth
I followed the step by step direction. The batter came out perfect. As soon as the cake was done it collapse. I made mango juice from fresh mangoes. What did I I do wrong? Over beating the egg white?

By: Elizabeth Q

Elizabeth Q — Sun, 21 Mar 2021 22:03:44 +0000

In reply to dragon_heart. First, you mix in 3/4 cup granulated sugar with the dry ingredients. Then you beat in another 3/4 cup granulated sugar with the egg whites as you beat them. Hope that helps clarify the confusion.

By: dragon_heart

dragon_heart — Sun, 21 Mar 2021 16:14:09 +0000

This recipe is a bit confusing. In the ingredients list it says you only need 3/4 cup of sugar.

Then in instruction 1 and 2 it both says you need to add 3/4 cups. Should this be 1 1/2 cups of sugar?

Please fix this.

By: Elizabeth Q

Elizabeth Q — Wed, 28 Oct 2020 07:52:02 +0000

In reply to Phoebe. Thanks,Phoebe. It makes me so happy that you and your family enjoyed this Mango Chiffon Cake recipe.

By: Phoebe

Phoebe — Wed, 28 Oct 2020 04:19:14 +0000

Thank you for sharing your recipe, did it twice now and turns out perfect, just follow the exact recipe. You’re awesome! I did a birthday cake for my friend’s daughter and they loved it .

By: Elizabeth Q

Elizabeth Q — Fri, 12 Jun 2020 17:11:31 +0000

In reply to Aila. Hi Aila, I used a Wilton Bundt pan for this recipe, which is shown in the photo with the cake batter - size is 9.9 inches in diameter and 4 inches in height. The photo angle is from the side, so you don't see the cake hole slightly visible in the center of the photo. The cake measures 4 inches in height. Hope that helps.

By: Aila

Aila — Fri, 12 Jun 2020 03:37:03 +0000

Hi i followed your recipe and turn out great but im curious because in your instructions and picture you used bundt pan but when you assembled the cake i dont see any hole in your cake… how do u fill the hole? And the cake is flat and not shape as the bundt pan?
Really looking forward to your help! Thanks

By: Angela

Angela — Thu, 09 Nov 2017 10:05:36 +0000

I used to make pandan & orange chiffon cake regularly. When I come across your mango chiffon cake , I told myself that I have to try it because mange cake is our family favourite.
I baked it in a 10 inch tube pan. The cake rose beautifully to the top of the rim. Tested doneness after 50 mins, still a bit wet. So I baked a further 6 mins. I tested with a bamboo skewer and its cooked. Remove from oven & inverted cake to cool completely. On removing the cake out of the tin , I noticed it’s slightly damp in some parts & cake was not sweet enough.
Can u tell me how to improve on this . Thank you for sharing your recipe.

By: Elizabeth Q

Elizabeth Q — Tue, 17 May 2016 21:12:55 +0000

In reply to jazmin prasad. Thanks, Jazmin. This Mango Chiffon Cake is a favorite of my blog readers. Enjoy!