Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, mango chiffon cake with chocolate ganache. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Mango Chiffon Cake Recipe is an easy & fluffy mango cake recipe made using mango pulp. Since angel food cakes are really light it cannot take the weight of heavy frostings like ganache or buttercream. However, chiffon cakes may seem to be light but they can still be topped with some.
Mango chiffon cake with chocolate ganache is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Mango chiffon cake with chocolate ganache is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have 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:
- Prepare For Egg white mixture
- Take 6 egg whites
- Prepare 1/8 tsp cream of tarter
- Get For batter
- Get 60 gm castor sugar
- Prepare 6 egg yolks
- Take 140 grams castor sugar
- Make ready 70 grams mango pulp/puree
- Make ready 40 ml unflavored oil
- Take 120 grams self-raising flour
- Make ready 1 teaspoon sour lime juice
- Make ready Yellow food colour, few drops (optional)
With a rich chocolate flavor, this chiffon cake recipe will soon be your favorite! Because we can never have enough chocolate in our life, here is the much anticipated Chocolate Chiffon Cake! This chocolate chiffon cake is decadent with chocolate Italian meringue buttercream or this luxurious chocolate ganache! Chiffon cakes have two parts to making the batter.
Instructions 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
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. This Chocolate Chiffon Cake is moist and chocolately and has a mocha filling and is covered with a shiny chocolate glaze. Chocolate Chiffon Cake: Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another.
So that is going to wrap this up for this exceptional food mango chiffon cake with chocolate ganache recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
