Delicious mango chiffon cake🍰

Overview

Eight-inch chiffon cake

Tags

• baking
• baking powder
• cake flour
• corn oil
• egg
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Materials are ready

   

2. 2 Separate the egg whites and egg yolks, do not mix the egg yolks into the egg whites. Make sure there is no water or oil in the basin containing the egg whites. Add sugar to the egg yolks and stir with a hand mixer until the sugar melts.

   

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

   

4. 4 Mix well

   

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

   

6. 6 Mix in flour. After mixing, cover and set aside

   

7. 7 Beat the egg whites at low speed until they are foamy, add lemon juice or white vinegar, add one-third of the sugar, beat at medium speed until the egg whites are fine and foamy, then add one-third of the sugar, beat until the egg whites have texture, then add the sugar for the last time.

   

8. 8 When the egg beater is lifted, the egg whites can pull out a short upright sharp angle, indicating that they have reached a dry foaming state and can stop beating. (The degree of whipping of egg whites is very important)

   

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

   

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

    

11. 11 Fill the batter until it is about 70-80% full, and gently shake out the big bubbles. Put it on the bottom baking sheet of the oven as soon as possible, and adjust the oven temperature to 180 degrees for 55 minutes. Every oven has a different temperature, so you have to understand it! Take it out of the oven, shake it down and turn it upside down to cool down before removing it from the mold.

    

12. 12 After unmoulding, cut the cake in the middle, spread the cream first, then put the diced mango

    

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

    

14. 14 Decorate a circle of finger cookies and tie the ribbon into a bow

    

15. 15 Sprinkle with chocolate chips

    

16. 16 Finished product picture. Isn't it very simple? The weather was a bit hot and the chocolate beans melted a bit when we ate, but they tasted great