Recipe of Speedy Mango chiffon cake with chocolate ganache
Mango chiffon cake with chocolate ganache Recipe
Hello, I'm Susie. Today, I will show you a way to make mango chiffon cake with chocolate ganache recipe. Never skip today's recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, 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 meals on earth. It's enjoyed by millions every day. It's simple, it's quick, it tastes yummy. They're fine and they look fantastic. Mango chiffon cake with chocolate ganache is something that I have loved my entire life.
Mango chiffon cake with chocolate ganache is one of the most popular of current trending foods on earth. It's enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Mango chiffon cake with chocolate ganache is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have mango chiffon cake with chocolate ganache using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mango chiffon cake with chocolate ganache:
- Get of For Egg white mixture.
- Take 6 of egg whites.
- Take 1/8 tsp of cream of tarter.
- Make ready of For batter.
- Make ready 60 gm of castor sugar.
- Get 6 of egg yolks.
- Take 140 grams of castor sugar.
- Get 70 grams of mango pulp/puree.
- Take 40 ml of unflavored oil.
- Prepare 120 grams of self-raising flour.
- Prepare 1 teaspoon of sour lime juice.
- Make ready of Yellow food colour, few drops (optional).
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.
So that is going to wrap it up with this special dish mango chiffon cake with chocolate ganache recipe. Thanks so much for reading. I am sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
