How to make Mango Chiffon Cake/Mango Pastel de gasa/芒果雪纺蛋糕/망고 쉬폰 케이크/マンゴーシフォンケーキ
- 7 лет назад
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How to make Mango Chiffon Cake \r
(Recipe for one 21 cm cake)\r
\r
Egg yolk mixture\r
60 g egg yolks\r
50 g castor sugar\r
100ml mango puree (See video description how to make)\r
Dried ingredients\r
100 g plain flour \r
¾ tsp baking powder\r
¼ tsp salt \r
Egg white mixture\r
180 g egg whites\r
⅓ tsp cream of tartar\r
50 g castor sugar\r
\r
Measure and prep ingredients as detailed above. Preheat oven to 200°C. \r
Whisk egg yolks and 50 g castor sugar till thick and pale. Whisk till thick. Add mango puree mix well.. Sifted cake flour, salt and baking powder into the egg yolk mixture.\r
\r
Whisk egg whites till very frothy. Add cream of tartar. Keep whisking till egg whites are thick. Gradually add 50 g castor sugar whilst continuing to whisk. Keep whisking till egg whites reach firm peak stage. Add to yolk mixture in 3 batches. Fold egg white mixture lighting & gently, ONE direction.till just evenly mixed. Bang bowl against worktop a few times to remove big air bubbles in batter.\r
\r
Pour batter into 21 cm loose-bottomed chiffon pan thats slowly so that big air bubbles burst as they flow out of bowl. Level batter with spatula. Knock pan 2-3 times against worktop to get rid of more big air bubbles.\r
Place cake in bottom of oven. Reduce temperature to 180°C. Bake till cake is level with pan and slightly golden brown, about 20 minutes. Place baking tray in top of oven to block heat from top of oven. Continue baking till cake is brown and slightly springy when pressed, another 20-25 minutes, rotating as necessary so that cake browns evenly. \r
. \r
Remove cake from oven. Invert and rest cake elevated from worktop. Leave till cool. Unmould by cutting cake out of pan. Slice and serve.\r
\r
PLEASE subscribe to our channel for updated on our latest recipes.\r
Cheers!\r
Estee & Andreas\r
Website : \r
Pinterest :SHIOKOHOLIC\r
Facebook : #shiokoholic\r
Instagram : Shiokoholic\r
Twitter :@shiokoholic
To subscribe to my channel \r
Follow us on \r
Facebook \r
Instagram \r
Google plus \r
Twitter \r
Pinterest \r
\r
How to make Mango Chiffon Cake \r
(Recipe for one 21 cm cake)\r
\r
Egg yolk mixture\r
60 g egg yolks\r
50 g castor sugar\r
100ml mango puree (See video description how to make)\r
Dried ingredients\r
100 g plain flour \r
¾ tsp baking powder\r
¼ tsp salt \r
Egg white mixture\r
180 g egg whites\r
⅓ tsp cream of tartar\r
50 g castor sugar\r
\r
Measure and prep ingredients as detailed above. Preheat oven to 200°C. \r
Whisk egg yolks and 50 g castor sugar till thick and pale. Whisk till thick. Add mango puree mix well.. Sifted cake flour, salt and baking powder into the egg yolk mixture.\r
\r
Whisk egg whites till very frothy. Add cream of tartar. Keep whisking till egg whites are thick. Gradually add 50 g castor sugar whilst continuing to whisk. Keep whisking till egg whites reach firm peak stage. Add to yolk mixture in 3 batches. Fold egg white mixture lighting & gently, ONE direction.till just evenly mixed. Bang bowl against worktop a few times to remove big air bubbles in batter.\r
\r
Pour batter into 21 cm loose-bottomed chiffon pan thats slowly so that big air bubbles burst as they flow out of bowl. Level batter with spatula. Knock pan 2-3 times against worktop to get rid of more big air bubbles.\r
Place cake in bottom of oven. Reduce temperature to 180°C. Bake till cake is level with pan and slightly golden brown, about 20 minutes. Place baking tray in top of oven to block heat from top of oven. Continue baking till cake is brown and slightly springy when pressed, another 20-25 minutes, rotating as necessary so that cake browns evenly. \r
. \r
Remove cake from oven. Invert and rest cake elevated from worktop. Leave till cool. Unmould by cutting cake out of pan. Slice and serve.\r
\r
PLEASE subscribe to our channel for updated on our latest recipes.\r
Cheers!\r
Estee & Andreas\r
Website : \r
Pinterest :SHIOKOHOLIC\r
Facebook : #shiokoholic\r
Instagram : Shiokoholic\r
Twitter :@shiokoholic