How to Make Yum-Yum Mango chiffon cake with chocolate ganache

Healthy meals is meals that's free from detrimental parts and contains nutrients which are favourable to our bodies. Yet sometimes we find it tough to recognize that our own cooking contains natural food? When you are searching for Mango chiffon cake with chocolate ganache recipe or are about to cook this Mango chiffon cake with chocolate ganache recipe, then you've come to the right place. You will additionally discover several different organic recipes here. We current in basic terms the best of those Mango chiffon cake with chocolate ganache recipes.

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Now that you've complete examining the above article, let's leap to the mango chiffon cake with chocolate ganache recipe. To cook mango chiffon cake with chocolate ganache you only need 12 ingredients and 6 steps. Here are the steps on the way to cook dinner it.

The ingredients needed to cook Mango chiffon cake with chocolate ganache:

1. Use of For Egg white mixture.
2. You need 6 of egg whites.
3. Provide 1/8 tsp of cream of tarter.
4. Provide of For batter.
5. Get 60 gm of castor sugar.
6. Get 6 of egg yolks.
7. Provide 140 grams of castor sugar.
8. Prepare 70 grams of mango pulp/puree.
9. Prepare 40 ml of unflavored oil.
10. Get 120 grams of self-raising flour.
11. Take 1 teaspoon of sour lime juice.
12. Use of Yellow food colour, few drops (optional).

Steps to make Mango chiffon cake with chocolate ganache:

1. Using a hand beater, beat the egg whites in a bowl with the cream of tartar until soft peaks. Next, add the sugar (60 grams) and continue beating until stiff peaks form. Set aside once done.
2. In another bowl, combine the egg yolks and sugar (140 grams) Beat well till light and fluffy. Then, add the mango puree and oil, continue beating. Next, add the sour lime juice, edible colour, and essence as required. Add in the flour and mix well making sure there are no lumps.
3. In the end, combine the egg whites mixture, with the batter. Fold it carefully. Once the batter is ready pour it in a 7-inch baking dish, lined with parchment paper only at the base (no greasing).
4. Bake this in a preheated oven for 50 to 60 mins on the top & bottom mode at 170 degrees C. The cake should spring back when pressed in the center. Once done let it sit for an hour before removing it from the cake dish.
5. Note steps.. Adding the yellow colour and mango essence to the batter is optional but I’the still recommend you do so to enhance the colour and flavor of this mango pulp cake.
6. To make the mango pulp, it’s best to blend an overripe mango. The colour is darker and the flavor is sweeter with a looser texture.

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