Hi everyone, this is Lisa
The mango cake I made today is full of fresh mangoes on top
With fluffy and soft chiffon cake, the taste is very refreshing
In the second half of the video, I will teach you how to make a mango flower easily
Let’s make a 6-inch chiffon cake first
Use 2 large eggs (about 65 grams each, with shell)
Separate egg yolks and egg whites
If the egg white is accidentally mixed with egg yolk
Remember to take out the egg yolk, so as not to affect the beating of egg whites
Pour milk and vegetable oil
Stir continuously for 1-2 minutes until fully emulsified
When the mixture becomes white, the oil and water will not separate at all
Add the sifted cake flour in 2 batches
Mix in a zigzag motion, don’t stir too hard
As long as no dry flour is visible
Add egg yolk and mix
You can also add a small amount of vanilla extract
The egg yolk mixture should flow smoothly
If the egg yolk mixture is too thick, add a little milk
Otherwise it is very easy to defoam after mixing with meringue
Preheat the oven to 145C/290F
Pour a small amount of lemon juice into the egg whites, or use cream of tartar or white vinegar instead
Enable the meringue to be more stable and not easy to defoam
The key to making a perfect chiffon cake is the status of the meringue
MIx on medium-high speed
Big bubbles are formed after a lot of air is trapped
Add 1/3 of the caster sugar and continue to mix on medium-high speed
Large bubbles gradually become smaller, and thick lines appear
Add another one quarter of sugar and change to medium speed
The texture of the meringue begins to become delicate and glossy
Lifting the whisk, tips of the peaks curl down, which is called soft peak
Meringue with soft peak is generally used for making cake rolls
Add the remaining sugar and change to low speed
The meringue has very delicate lines
Tips of the peaks show standing upright
Turn the bowl over and the meringue will not fall down
This is stiff peak I need
During the Mixing of meringue and egg yolk mixture, it is pretty easy to defoam
Pour a small part of the meringue into the egg yolk mixture
Stir evenly from top to bottom
Then pour it back into the remaining meringue
If there are a lot of bubbles in the cake batter during the mixing process, which means it is defoaming
Usually this is because the meringue is not stable enough or the egg yolk mixture is too thick
Since the defoaming cake batter is thinner, the baked cake usually does not reach a satisfactory height.
Prepare a 6-inch chiffon cake mold with removable bottom
Pour the cake batter until 70% full
Lightly shake 1-2 times or swipe a toothpick to remove small bubbles in the cake batter
Put it on the lower rack of the oven and bake at 145C/290F for 40 minutes
Then rise to 160C/320F and bake for 5-6 minutes
After taking it out, shake it to get rid of the heat, flip the mold over and let it coll
Demoulding when it is warm will cause the cake to shrink in the middle
Once the cake is completely cool, it can be demoulded
A successful chiffon cake
the sides and bottom should stick to the mold
Divide into three slices of equal thickness
Let's whip the cream, it’s best to use whipping cream with 35% of milk fat
Less than 33% of milk fat will take longer to whip
I usually use thickened cream in Australia
Add icing sugar
Mix on medium speed at first then change to a low speed
Until tips of the peaks show standing upright
For how to whip cream, please refer to my previous video "how to whip cream" in the playlist
Cut a mango into small pieces for the cake filling
Put a little cream on the cake board to fix the cake slices at the bottom
Add the mango filling on the second layer of the cake
There are no shortcuts to decorate a cake. Practice makes perfect
Put the cake in the fridge for a while
Now let’s make the mango flower decoration
Cut off the middle part of the mango, leaving two halves
Peel
Cut into 1.5mm thick slices, if it is too thick, it will not be easy to roll
About 30 slices can be cut out of one half
There is an easy way to make this flower, start with the narrowest piece
The first 2 pieces are folded into two C shapes and placed crosswise
Use 2 slices in a circle and make 2 layers
Then use 3 slices in a circle and make three layers
Please watch the video carefully
It takes about 15 slices for a mango flower
To make new mango flowers, start with narrow slices
Each half can make two mango flowers, so you need 3 halves
A total of 6 mango flowers are made
The gaps can be decorated with extra cream
Garnish with mint leaves
This mango cake is very simple to make
fluffy and soft
tastes extremely refreshing
After you finish your work at home, please post your work to my Facebook.
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See you next time