| Ingredient | Method |
| 4B Egg yolks 60g veg oil 30g caster sugar 100g full milk 110g LP flour 15g pumpkin powder ⅛ tsp Salt 1tsp baking powder 1tsp vanilla extract 4B Egg white 60g caster sugar 1/4 tsp cream of tartar | 1. Preheat oven to 180C. 2. In a mixing bowl, mix oil and milk together with a hand whisk. 3. Sift flour and salt into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible. 4. In another clean mixing bowl, add egg whites and powdered sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed. 5. Add ⅓ of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula. 6. Pour batter into 6' chiffon pan and bake at 180C for 40mins. 7. Remove cake from oven and cool by standing the pan upside down. |
| Cream Mousse: 230g heavy cream 25g sugar 1/2tsp salt 115g mangoes 35g full milk | 1. Place mangoes and milk in a blender and blend until smooth. Set aside. 2. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whipped up to 50-60%. A correct consistency by checking: there will not appear lines during stirring. (Don't beat too hard@stiff, or else it can' t turns to lava texture) 3. Using a whisk, fold one-third of the cream into the mangoes mixture to lighten it. Fold in remaining cream using a rubber spatula. |
| Assembly: 1. Trim the domed of chiffon cake. Place the cake on cake plate. Using the leafover cake (trimmed cake), cut a round piece to cover the hole (bottom) to avoid cream leaking out. 2. Wrap the plastic paper over the cake tightly. 3. Pour the mousse into the hole and top and send back to refrigerator for another 1-2 hours. 4. Decorate as desired. | |
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