Mango Chiffon Cake with Whipped Mango Cream Frosting

INGREDIENTS

For the Chiffon Cake:

2 1/4 cups

sifted cake flour

1 1/4 cups

granulated sugar

1 tbsp

baking powder

1 tsp

salt

egg yolks from large eggs, room temperature

3/4 cup

water, room temperature

1/2 cup

canola oil (you can substitute any tasteless oil)

1 tsp

lemon zest

1 tsp

vanilla extract

egg whites from large eggs, room temperature

1/2 tsp

cream of tartar

1/4 cup

granulated sugar

For the Whipped Mango Cream Frosting:

packet (equivalent to 1 tablespoon) unflavoured gelatine

1/4 cup

cold water

2 cups

heavy cream, chilled

2 tbsp

granulated sugar

2 tsp

vanilla extract

1 cup

mango puree (see notes)

Assembly:

Flesh from 2 ripe mangoes, chopped (taste to make sure they're sweet)