Mango chiffon cake with chocolate ganache

Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Mango chiffon cake with chocolate ganache. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mango chiffon cake with chocolate ganache, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mango chiffon cake with chocolate ganache delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mango chiffon cake with chocolate ganache is 5-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mango chiffon cake with chocolate ganache estimated approx 1 hour.

To get started with this recipe, we have to 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 that.

Well ...Mango Chiffon Cake Recipe is an easy & fluffy. Mango cake recipe made using mango pulp. This Mango pulp cake feels just like chiffon and is light & bouncy. This recipe can be used as a cake sponge for your fancy Birthday cakes or simply served with a cup of tea #mangomasti

Ingredients and spices that need to be Get to make Mango chiffon cake with chocolate ganache:

1. For Egg white mixture
2. 6 egg whites
3. 1/8 tsp cream of tarter
4. For batter
5. 60 gm castor sugar
6. 6 egg yolks
7. 140 grams castor sugar
8. 70 grams mango pulp/puree
9. 40 ml unflavored oil
10. 120 grams self-raising flour
11. 1 teaspoon sour lime juice
12. Yellow food colour, few drops (optional)

Instructions to make to make Mango chiffon cake with chocolate ganache

1. 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
2. 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
3. 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)
4. 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
5. 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
6. 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

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So that's going to wrap this up with this special food Step-by-Step Guide to Prepare Favorite Mango chiffon cake with chocolate ganache. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at 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. Go on get cooking!