Mango Chiffon Cake | Cream Cheese Whipped Cream Frosting and Fresh Mango Layers! скачать в хорошем качестве

Mango Chiffon Cake | Cream Cheese Whipped Cream Frosting and Fresh Mango Layers!

This is one of the best cake I have ever tasted. So delicious and not too sweet. Sharing you my own version of this delightful Mango Cake! Ingredients 🍰 For the Chiffon Cake Batter: 1 ½ cups cake flour or all-purpose flour 1 tablespoon baking powder ½ tsp salt 1/3 cup sugar 6 large egg yolks ½ cup vegetable oil ¾ cup water or milk 2 teaspoon vanilla extract Meringue: 6 large egg whites ½ tsp cream of tartar or (½ teaspoon vinegar) ½ cup sugar (for meringue) For the Cream Cheese Whipped Cream Frosting Divide the Frosting in 2 Parts – For filling and covering the cake. 8 ounces cream cheese, chilled 3 cups heavy cream, chilled 1 teaspoon vanilla extract ¾ cup granulated sugar 4-5 fresh Ripe Mangoes ¼ cup mango puree- add it to the frosting that will be used for the filling 1 -2 cups mangoes cut in cubes for filling 1 cup mango slices (for decoration) Procedures: Make the Cake Batter 1.Preheat oven to 340°F. Line two 8-inch round cake pans with parchment paper. 2.In a bowl, whisk together the egg yolks, milk, oil, vanilla extract, flour, sugar, baking powder, and salt. Mix until smooth. 3.To make the meringue: In a clean, grease-free bowl, beat egg whites until foamy. Add cream of tartar and continue beating. Gradually add the ½ cup sugar, increase the speed then beat until stiff peaks form. 4.Add the meringue into the mango batter using a spatula in a “cut and fold” motion. Do not over mix — you want to keep the air bubbles for fluffiness. 5.Pour batter evenly into prepared pans. 6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. 7. Immediately take the cake out of the pan to avoid deflating, then let it cool down. #mangocake #mangocakerecipe #mangorecipe