Vanilla Mango Liquid Cake
Overview
Mother's Day is here, and I want to make a cake for my mom! After much thought, let’s make a thoughtful cake! This cake is much simpler than the frosted cake, but the taste is definitely not bad! I wish all mothers in the world good health! The most beautiful thing in the world is that I have grown up and you are not old yet. I have the ability to repay you and you are still healthy!
Tags
Ingredients
Steps
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First make a chiffon cake, separate the egg whites and egg yolks into two water-free and oil-free basins, add sugar to the egg yolks, stir with a manual egg beater, then add oil, stir, add milk, stir, sift in the cake flour and red yeast powder, stir with a rubber spatula to obtain a fine egg yolk paste.
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Beat the egg whites, add a few drops of lemon juice, add sugar in three batches, and add one-third of the sugar when the egg whites are thick and foamy. While you are beating the egg whites, you can preheat the oven to 150 degrees.
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When the mixture is smooth, add another third of the sugar.
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Add sugar when beaten until texturey.
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Beat the egg whites until they form stiff peaks. When you lift the whisk head, it will have a short, upright sharp corner, and the egg white paste will be very delicate and shiny. Such egg whites will not easily defoam when stirred and will have good stability.
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Add one-third of the meringue to the egg yolk batter and mix evenly.
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Then pour the mixed egg yolk paste into the remaining meringue, stir evenly, and turn it up from the bottom like a stir-fry. Stir quickly and gently to avoid defoaming.
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The mixed cake batter is delicate and shiny, like a ribbon.
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Pour into the mold, tap a few times to shake off any large bubbles, and place in a preheated oven at 150 degrees for 40 minutes.
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Bake until the cake rises to its highest point, then drops back a little, and bake for a few more minutes. After baking, take out the cake, drop it 30 cm from the table, shake off the heat, and immediately place it upside down on the baking grid. This kind of cake will not sink or shrink!
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After the cake is completely cooled, remove it from the mold by hand, and a smooth hurricane is ready.
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Then make the vanilla sauce. Add all the ingredients except the whipped cream and the sugar for whipping the whipped cream. Add the rest to a pot, stir over low heat, and stir constantly.
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As it is heated slowly, the sauce will become thicker and thicker until it resembles thick yogurt.
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Then cover with plastic wrap, be sure to cover it tightly or it will not peel. Then put it in the refrigerator to cool down to no temperature.
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Whip the light cream and sugar until 7 minutes.
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Mix the vanilla sauce and light cream, and stir thoroughly with a whisk. Isn't it very delicate?
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Use a serrated knife to insert it from the middle and turn it around in the middle. Don't cut the edge, otherwise the sauce will flow out!
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Put the vanilla paste into a piping bag and pipe it in circles.
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Pile on the fruits, arrange them into shapes, and sprinkle with moisture-proof powdered sugar! The beautiful cake is finished!
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This cake is for my mother. It has not been cut yet. Here is a picture of the cut made last time. Does it make your mouth water?
