Mango Chiffon Cake – Crafts to Crumbs

Ingredients

• 8 large egg yolks
• ¾ cup (149 g) sugar
• 2/3 cup (157.7 ml) mango puree
• 2/3 cup (157.7 ml) coconut milk or whole milk (whole milk preferred)
• 2 tablespoons (~ 30 ml) canola oil
• 1 ½ teaspoon (7.4 ml) vanilla extract
• 2 cups (226 g) cake flour
• 1 tablespoon (15 g) baking powder
• ½ teaspoon (3 g) salt
• 8 large egg whites
• ½ cup (99 g) sugar
• ½ teaspoon (2 g) cream of tartar or 1 teaspoon (2.3 g) cornstarch (Optional)