Mango Chiffon Cake

Our mango tree is fruiting heavily.... I decided to try this recipe from Beachlover. Very light & taste good but will increase baking time to 1 hour next time and reduce sugar slightly (a bit too sweet for me - may be because my mango is very sweet). I had itchy hands and lifted the inverted pan half way its cooling time and it broke to half. You can see how untidy the slices above..... Next time must ensure not to lift it until it cools completely.

Recipe is copied pasted herewith from BeachLover, hope you don't mind. Thanks for sharing.

Ingredients :

(A)
1 1/2 cups of all purpose flour
1 tbsp mango essence*optional*
1/4 cup mango puree
1 tsp of baking powder
1/4 tsp of salt
2/3 cup of sugar
(B)
4 extra-large egg yolks (HomeKreation: I used 5 medium)
3/4 cup orange juice (HomeKreation: I used home-made mango juice)
1/2 cup of vegetable oil
(C)
2/3 cup of sugar
5 extra-large egg white (HomeKreation: I used 5 medium)
1 tsp of cream of tartar

Method:
Pre-heat oven to 325 degree F but my oven is slightly high in temperature so I set at 300 F (HomeKreation: I set my oven at 170C)
1) Sieve all the (A) ingredients in a mixing bowl until well combined.
2) Mix ingredients (B) until well blended and then add in ingredient (A) until smooth.
3) Beat ingredients (C) in mixer on high speed until stiff peak and glossy. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.Do not beat!!
4) Pour batter into a un-greased 10" tube pan and bake for 45-50 minutes or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
6) Cut the cake to 12 pieces or your desire size and serve with tea or coffee.