Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, mango chiffon cake with chocolate ganache. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Mango Mousse with Raspberry Gelee Shots. Once your Chocolate Chiffon Cake is ready, it will be time to make the super rich and decadent Coffee Chocolate Ganache. Run a sharp knife around the edges of the cake and invert it one last time to release the cake.
Mango chiffon cake with chocolate ganache is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Mango chiffon cake with chocolate ganache is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook mango chiffon cake with chocolate ganache using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mango chiffon cake with chocolate ganache:
- Make ready For Egg white mixture
- Prepare 6 egg whites
- Prepare 1/8 tsp cream of tarter
- Get For batter
- Get 60 gm castor sugar
- Get 6 egg yolks
- Get 140 grams castor sugar
- Make ready 70 grams mango pulp/puree
- Take 40 ml unflavored oil
- Make ready 120 grams self-raising flour
- Make ready 1 teaspoon sour lime juice
- Prepare Yellow food colour, few drops (optional)
Mango Chiffon Cake with Whipped Mango Cream Frosting. Soft and light chiffon cake frosted with the fluffiest whipped mango cream frosting. This mango chiffon cake is a joy to eat and perfect for summer. This chocolate chiffon cake is decadent with chocolate Italian meringue buttercream or this luxurious chocolate ganache!
Step by Step to make Mango chiffon cake with chocolate ganache:
- Using a hand beater, beat the egg whites in a bowl with the cream of tartar until soft peaks. Next, add the sugar (60 grams) and continue beating until stiff peaks form. Set aside once done
- In another bowl, combine the egg yolks and sugar (140 grams) Beat well till light and fluffy. Then, add the mango puree and oil, continue beating. Next, add the sour lime juice, edible colour, and essence as required. Add in the flour and mix well making sure there are no lumps
- In the end, combine the egg whites mixture, with the batter. Fold it carefully. Once the batter is ready pour it in a 7-inch baking dish, lined with parchment paper only at the base (no greasing)
- Bake this in a preheated oven for 50 to 60 mins on the top & bottom mode at 170 degrees C. The cake should spring back when pressed in the center. Once done let it sit for an hour before removing it from the cake dish
- Note steps.. Adding the yellow colour and mango essence to the batter is optional but I’the still recommend you do so to enhance the colour and flavor of this mango pulp cake
- To make the mango pulp, it’s best to blend an overripe mango. The colour is darker and the flavor is sweeter with a looser texture
Chiffon cakes have two parts to making the batter. The meringue which is a stiffly beaten mixture of egg whites with sugar, and. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Mango chiffon cake is a soft and light chiffon cake frosted with mango Swiss meringue buttercream and filled This mango chiffon cake is my favorite thing to bake for special occasions. It basically has the same recipe Chocolate Chiffon Cake with Orange Chocolate Glaze - Woman Scribbles says This Chocolate Chiffon Cake is so versatile.
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