Delicious Mango Chiffon Cake🍰

Delicious Mango Chiffon Cake🍰

1. Materials ready

2. Separate the egg whites and egg yolks, do not mix the egg yolks in the egg whites. Be careful not to have water and oil in the egg white basin. Add white sugar to the egg yolk and stir with a manual whisk until the sugar melts.

3. Then add water and oil and stir for a while to complete the emulsification process

4. Stir well

5. Sift in the flour and baking powder, and mix well without small particles. At this time the oven began to preheat 180 degrees (the flour should be sifted twice, I am lazy, plus the cake flour used, so I poured it directly in)

6. Mix the flour. After mixing, cover with lid and set aside

7. Beat the egg whites into large bubbles at low speed, add lemon juice or white vinegar, add one-third of sugar, and add another one-third of sugar when beaten at medium speed until the egg whites are smooth and foamy.

8. When the egg beater is lifted, the egg white can pull out a short, upright sharp corner, which indicates that the dry foaming state has been reached and the whipping can be stopped. (The degree of egg whites is very important)

9. Take one-third of the egg white and add it to the egg yolk paste, mix well with the J method, or cut and mix

10. Pour the mixed cake batter into the remaining meringue and mix well in the same way! This is the mixed cake batter

11. Fill the batter to seven to eight minutes full, and gently shake out big bubbles. Send it to the baking tray on the bottom of the oven as soon as possible, and adjust the oven temperature to 180 degrees for 55 minutes. The temperature of each oven is different, you have to understand! Shake down and cool down from the height of the furnace before demolding.

12. After unmolding, cut the cake in the middle, spread the cream first, and then put the sliced mango on top

13. Then buckle the other half of the cake and spread the cream

14. Decorate a circle of finger biscuits, then tie the ribbon into a bow

15. Sprinkle with chocolate beans

16. Finished picture. Isn't it very simple! The weather is a bit hot, the chocolate beans melted a bit during the meal, but the taste is great

Tips:

The egg whites should be beaten well, do not defoam when mixing, and cool thoroughly when demoulding! Chiffon should not be entangled with cracking or not, cracking is delicious. The cracks will not be obvious after cooling down. Familiarizing yourself with the oven is the key! Eggs should be fresh large eggs. Grass eggs are not suitable for chiffon. The egg whites are not enough to support and the cakes are not fluffy enough. The above words are very important! ! ! !