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Mango Chiffon Cake Recipe

Mango Chiffon Cake Recipe

Year-long summer vibes?  Mango chiffon cake is a tropical dessert (or snack) that is a combination of spongy chiffon cake with the sweet and tropical flavor of mango. Best served with tea for that ultimate experience. Here is the recipe for you to try it with About Flavors Mango flavoring. A true celebration of mango fruity goodness—  true treat for mango lovers and dessert fans alike.

Mango Chiffon Cake Recipe

Alvin Amor-Smit
Mango chiffon cake is a tropical dessert (or snack) that is a combination of spongy chiffon cake with the sweet and tropical flavor of mango.

Equipment

  • 8"-diameter 3"-inch high pan
  • oven
  • parchment/baking paper
  • large bowls
  • electric mixer
  • sauce pan

Ingredients
  

Part 1

  • 1 cup sifted cake floor plus teaspoon more
  • tspn baking powder
  • ½ tspn salt
  • 6 tbspn white sugar for egg yolks

Part 2

  • ¼ cup corn/canola oil
  • 4 pcs egg yolks at room temperature
  • tspn Mangoness Flavoring w/food color

Part 3

  • 4 pcs egg whites at room temperature
  • ¼ tspn cream of tar

Part 4

  • 6 tbsp white sugar for egg whites

Swiss Meringue Buttercream

  • 3 pcs egg whites
  • ¾ cup white sugar
  • 1 pinch salt
  • 1 cup unsalted butter at room temperature cut into small pieces
  • 1 tspn Mangoness Flavoring with food color

Instructions
 

The Sponge

  • Preheat oven at 160° C
  • In a large bowl, combine Part 1 well. Add in Part B. Beat with an electric mixer or by hand un wisk until smooth and well blended.
  • In a separate bowl, beat with an electric mixer Part 3 on high speed until frothy. Gradually add in the sugar Part 4 and beat until stiff peaks are formed.
  • Gradually and gently fold in egg whites into egg yolk mixture.
  • Pour batter into an ungreased 8” round, 3” high pan.
  • Bake for about 30 to 40 minutes or until top springs back when lightly touched. Invertpan into wire rack immediately and cool completely.
  • To release cake from pan, carefully run a thin knife around sides of pan and invert cakeonto a cake board.

Swiss Meringue Buttercream

  • In a large bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water on a saucepan to heat the mixture. Whisk constantly until the sugar has completely dissolved and the mixture is very warm but can be touched (about 70° C on an instant-read thermometer). After about 2 minutes, remove the bowl from the saucepan.
  • Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look dry). This process may last for about 6 minutes.
  • With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter has been added, continue to beat on high speed until it is smooth and creamy for about 3-5 minutes more. Add Mangoness and beat until combined. Scrape down the sides of the bowl as needed.

Frosting

  • Cut cake in half horizontally. Fill and frost with buttercream and decorate as desired.

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    Ube Cheesecake Recipe

    Ube Cheesecake recipe

    Ube cheesecake, a fusion of Filipino and Western dessert scene, has been making waves globally nowadays. Ube (purple yam) is the perfect flavor for cheesecake with its luscious purple color and nutty-creamy ube taste. Try this recipe at home using Ubeness Flavoring for best results.

    Ube Cheese Cake Recipe

    Ube Cheesecake Recipe using Ubeness (Purple Yam Flavoring) topped with crunchy polvoron, a Filipino favorite delicacy.

    Equipment

    • oven
    • Medium mixing bowl
    • Large Mixing Bowl
    • 9-inch springform pan (circle) (Or cake mold pan)

    Ingredients
      

    • 15 pieces Graham Crackers crushed
    • 2 tbsp butter melter
    • 200 grams cream cheese
    • 210 grams crystal sugar
    • 175 ml milk
    • 3 pieces large eggs
    • 150 grams sour cream
    • 1 tbsp vanilla extract
    • 1 tbsp Ubeness Purple Yam flavoring know more via https://ubeness.com
    • 2 tbsp all-purpose flour

    Instructions
     

    • Preheat oven to 350° F (175° C).
    • Grease a 9-inch baking pan lightly.
    • In a medium bowl, mix graham cracker crumbs with melted butter.
      15 pieces Graham Crackers crushed, 2 tbsp butter melter
    • Transfer to the greased springform pan and press to the bottom until compacted.
    • In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time. Mix graduallly. Add the sour cream, vanilla, UBENESS and flour until smooth. Pour filling into prepared crust.
      200 grams cream cheese, 175 ml milk, 3 pieces large eggs, 150 grams sour cream, 1 tbsp vanilla extract, 1 tbsp Ubeness Purple Yam flavoring, 2 tbsp all-purpose flour, 210 grams crystal sugar
    • Bake in the preheated oven for 1 hour in water bath (au bain Marie ).
    • After an hour, turn the oven off, and let the cake cool in oven with the door closed for about 2 hours. This prevents cracking on the surface.
    • Chill in the refrigerator before serving.
    • Before serving, top with polvoron.

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