This cake would work well any time of year, though I think it would be make a perfect addition to any Thanksgiving or Christmas dessert spread. The glazed top and artful mango star make it truly show-stopping and worthy of the festive season!
Today’s Focus on Technique – Folding in Egg Whites
Beaten egg whites can be folded into a variety of dishes, such as cake, mousse, souffle, and waffles for a lighter, fluffier result. The goal of folding in the egg whites, as compared to just stirring them in, is to maintain as much of the air, which has been beaten into the egg whites, as possible.
To begin, start by carefully separating the yolks from the whites, taking care not to allow any yolk to mix with the whites. (This can prevent the egg whites from getting properly light and fluffy.) Beat the egg whites using an electric mixer at medium/medium-high speed until soft peaks form. To incorporate the egg whites into your batter, start by adding about 1/3 of the beaten egg whites.
Holding your spatula in an almost horizontal position, gently turn the mixture over the egg whites until the egg whites are incorporated. (This first 1/3 helps to lighten the batter, making it easier to incorporate the remaining 2/3).
Add another 1/3 of the mixture, gently lifting and turning the batter over the egg whites. Add the remaining 1/3 of the egg whites, using the same gentle lifting and turning maneuver, just until the egg whites are blended and no longer. Over-mixing the egg whites into the batter will diminish the lightening effect of the beaten egg whites.
Spiced Mango Upside Down Cake
Recipe slightly modified from the one provided by the National Mango Board
1-1/2 sticks (12 tablespoons) unsalted butter, softened (divided)
1/2 cup light brown sugar
1 large mango, peeled, pitted and sliced 1/4-inch thick
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/2 teaspoon cinnamon
1 cup granulated sugar