Simple Recipe: Appetizing Mango chiffon cake with chocolate ganache

Mango chiffon cake with chocolate ganache. 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.

Almond Joy - Almond Cream Cake with Chocolate Ganache and Coconut Filling. The Dark Side - Devil's Food Cake Filled with Chocolate Mousse and Chocolate Ganache. Red Velvet - A Red Light Chocolate Cake Filled with Cream Cheese. You can cook Mango chiffon cake with chocolate ganache using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mango chiffon cake with chocolate ganache

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

Chiffon Cake with Chocolate Ganache & Ferrero Roche. I always wanted to learn how to make a layered cake. To start with, I chose a chiffon cake because it is soft, light and delicious. I enrolled at Wilton Decorating Basics where I learned how to use different piping techniques..

Mango chiffon cake with chocolate ganache step by step

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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