Mango Chiffon Cake
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Guarding so many mangoes and never expecting to use it in Chiffon, isn't it a bit too stupid and unknowing? It's not too late to resuscitate. There is no ready-made recipe for mango chiffon, and I don't bother to look for it. It doesn't matter, adaptation is our strong point.
I remember that Ms. Meng had a pumpkin chiffon, and had always wanted to make it, but was too lazy to gather the necessary materials. Once used it to adapt two passion fruit chiffon, and now use it to adapt a mango chiffon. As for the original version, it doesn't hurt to put it aside temporarily.
After some analysis and consideration, the pumpkin puree, apple puree and orange juice are all converted into mango puree. I was slightly negligent during the baking and failed to turn down the heat in time. There was a little crack on the surface, but the color revealed in the cracks made people very happy. The rise is pretty good, slightly beyond the edge of the mold, although it's only a little bit, but still can't bear to destroy the hue on the bar rack. Then let's practice the cross-horse, although it is a little harder, it is still worthwhile to have a full face.
A little mango puree is scattered throughout the cake, the rich flavor of eating mangoes is diminished to the point where there is nothing, but the golden color of the mangoes renders every corner brilliant and compelling. . . "
I remember that Ms. Meng had a pumpkin chiffon, and had always wanted to make it, but was too lazy to gather the necessary materials. Once used it to adapt two passion fruit chiffon, and now use it to adapt a mango chiffon. As for the original version, it doesn't hurt to put it aside temporarily.
After some analysis and consideration, the pumpkin puree, apple puree and orange juice are all converted into mango puree. I was slightly negligent during the baking and failed to turn down the heat in time. There was a little crack on the surface, but the color revealed in the cracks made people very happy. The rise is pretty good, slightly beyond the edge of the mold, although it's only a little bit, but still can't bear to destroy the hue on the bar rack. Then let's practice the cross-horse, although it is a little harder, it is still worthwhile to have a full face.
A little mango puree is scattered throughout the cake, the rich flavor of eating mangoes is diminished to the point where there is nothing, but the golden color of the mangoes renders every corner brilliant and compelling. . . "
