Hello, I’m Marie. Today, we’re going to make mango chiffon cake with chocolate ganache recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Mango chiffon cake with chocolate ganache Recipe
Mango chiffon cake with chocolate ganache is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Mango chiffon cake with chocolate ganache is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook mango chiffon cake with chocolate ganache using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Mango chiffon cake with chocolate ganache:
- Prepare For Egg white mixture
- Prepare 6 egg whites
- Take 1/8 tsp cream of tarter
- Make ready For batter
- Prepare 60 gm castor sugar
- Take 6 egg yolks
- Take 140 grams castor sugar
- Take 70 grams mango pulp/puree
- Make ready 40 ml unflavored oil
- Get 120 grams self-raising flour
- Get 1 teaspoon sour lime juice
- Prepare Yellow food colour, few drops (optional)
Steps 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
So that’s going to wrap this up with this special dish mango chiffon cake with chocolate ganache recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in 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. Happy cooking.
