Mango Chiffon Cake with Mascarpone Cream and Maple Rum Syrup

Method

1. Preheat oven to 170°C fan forced.
2. Sift flour and baking powder twice to incorporate air into the mixture.
3. In a medium bowl, add egg yolks, ½ cup (110g) of the caster sugar, oil, orange rind and salt. Using electric beaters, beat for 2 mins on medium speed until mixture thickens and becomes light in colour; add orange juice. Sift the flour again, this time over the egg mixture; gently fold in using a balloon whisk. Set aside.
4. Place egg whites in the bowl of a stand mixer; using the whisk attachment, whisk until soft peaks form; add remaining caster sugar, 1 tablespoon at a time, beating well on medium speed. Once all added, increase speed to medium high and beat for another 2 mins or until stiff peaks form (tips of egg whites should still fall slightly when lifted).
5. Add whites to yolk mixture, 1/3 at a time, folding gently with a balloon whisk. Pour mixture into a 24cm (top measurement) ungreased chiffon cake pan; spread to level. Bake for 30 mins or until the cake is puffed and cooked when tested with a skewer. Invert pan onto cooling rack and stand for 2 hours or until completely cool.
6. To make the Mascarpone Cream, place cream, icing sugar and vanilla into the bowl of a stand mixer. Whisk on medium-high speed until cream has thickened; gently fold through the mascarpone. Set aside in the refrigerator until ready to use.
7. To make Maple Rum Syrup, heat maple syrup in a small saucepan over high heat for 2–3 minutes or until the syrup thickens slightly. Remove from heat. Add butter and stir well; stir in the rum and cream. Transfer to a small bowl, cover and store in the fridge.
8. To release the cake from the pan, run a flat bladed spatula around the cake. To decorate, dollop the top of the cake generously with the cream; arrange mango slices over the top; drizzle with syrup and sprinkle with macadamias.

Recipe Notes

Chiffon pans are available from good homeware stores. They have little feet to help suspend the cake as it cools. Chiffon pans do not need to be greased, as the mixture requires something to grip during cooking.
The cake freezes very well in an airtight container for up to 3 months. Remove to thaw in the fridge overnight.

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