Mango Cream Cake (6 inches)

Weigh all ingredients and set aside for chiffon ingredients: Eggs: 2 (each shelled is about 70g) Sugar: 45g unflavored oil: 30g Milk: 30g low-gluten flour 45g Lemon juice: appropriate amount for spreading Cream: 500g light cream 50g sugar Decoration: appropriate amount of diced mango, appropriate amount of mango chunks

Separate the egg yolk and egg white into a clean, water-free and oil-free bowl

Separate the egg yolk and egg white into a clean, water-free and oil-free bowl

Whisk the egg yolks evenly with an egg beater. Add oil and continue mixing evenly

Add milk and continue to stir evenly

Then sift in the low flour and mix evenly until there are no particles (remember not to use too much force and do not overmix to avoid the batter becoming glutenous). Use an egg yolk to lift the egg yolk paste and it will slide down smoothly in a ribbon shape. The egg yolk paste is completed and set aside for later use

Add a few drops of lemon juice to the egg whites, then add sugar in 3 batches and beat

Beat at a low speed to avoid over-beating and turning into tofu-like dregs. You should stop and check to see if it has been beaten successfully

Whisk until the egg beater becomes straight and sharp

Add 1/3 of the beaten egg whites into the egg yolk batter, and mix evenly from bottom to top

Stir until evenly mixed

Pour the mixed egg batter into 2/3 of the egg whites, and mix again evenly (do not stir in circles)

Stir evenly, pour into the mold, and shake gently from top to bottom twice

Then put the mold into the preheated oven (preheat to 175 degrees for 5 minutes), bake at 170 degrees for 35 minutes after preheating

$Mango Cream Cake (6 inches) step 14$

After baking, turn it upside down immediately and remove from the mold after cooling

Take 500G whipping cream, pour it into a basin, add 50G sugar, and beat clockwise at low speed

Slowly the whipping cream becomes swollen and thick, and whipped until peaks form when you lift the whisk

After cooling and demoulding, slice the chiffon into 3 equal pieces. Cut the slices into chiffon and put them on the turntable

Use a spatula to take the whipped cream and start spreading it

Prepare some diced mangoes in advance to make the filling, and then prepare some large mango pieces to decorate the surface. Spread a layer of cream, add diced mango, then spread a layer of cream, and then put the second piece of chiffon. Apply a layer of cream, add diced mango, and then spread a layer of cream. Smooth the last piece with cream directly, and then place it with large mango pieces

The mango was specially cut into the largest pieces because it looked more appetizing. I made it many times and it was the first time to put it in a cream coating. I’m really not boasting, it’s really delicious, I hope everyone likes it too~

After decorating and chilling in the refrigerator for 2 hours, the cake will be easier to cut and taste more delicious

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