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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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      Pandesal

      Pandesal

      Filipino pandesal, often simply called “pandesal”, is a popular bread roll among Filipinos. It is enjoyed for breakfasts with fillings (palaman) or in partner with noodles like sauteed rice noodles (pancit bihon). Pandesal has a slightly sweet and milky soft interior, with a golden-brown crust that provides that wonderful contrast. The name “pandesal” is derived from the Spanish words “pan” (bread) and “sal” (salt), but as mentioned, Filipino’s best version is on the sweet side. Try this recipe from Amor Kitchen or order from us directly instead.

      Pandesal

      Alvin Amor-Smit
      Pandesal, a typical and staple Filipino bread, is from Spanish word origin meaning Bread (pan) with (de) sal ( salt).
      Course Appetizer, Breakfast, Side Dish, Snack
      Cuisine Filipino

      Equipment

      • oven
      • electric mixer

      Ingredients
        

      • 4 cups all-purpose flour
      • 1/2 cup all-purpose flour extra for sprinkle
      • 1/2 cup sugar
      • 1 pc egg beaten
      • 1 tspn salt
      • 1 pack rapid rise yeast (1 sachet is 2¼ tsp))
      • 1/2 cup water
      • 1 cup evaporated milk
      • 1/4 cup canola oil or 50 grams of melted butter
      • 1 tbspn cooking oil to grease the dough bowl
      • 1 cup breadcrumbs for coating

      Instructions
       

      • Place the flour and yeast in a large mixing bowl mix and make a well in the middle. Set aside. 
        4 cups all-purpose flour, 1 pack rapid rise yeast
      • In a separate bowl, mix water, oil, sugar, salt, and milk until the sugar dissolves.
        1/2 cup sugar, 1 tspn salt, 1/2 cup water, 1/4 cup canola oil or 50 grams of melted butter, 1 cup evaporated milk
      • Pour the mixture into the middle of the flour and mix twice then add the egg. Continue mixing until you get a soft, fluffy dough. This will be a gooey dough but it is how it should be. 
        1 pc egg
      • When the dough is ready, coat your hands with a bit of flour to avoid the mixture sticking to your hands. Make a big dough ball out of the mixture. Transfer the dough to a greased bowl. Let the dough sit in a warm place for an hour covered with a moist linen to let it rise for at least an hour.
        1/2 cup all-purpose flour extra, 1 tbspn cooking oil to grease the dough bowl
      • After an hour, transfer the dough ball to a gently floured surface. DO NOT KNEAD JUST YET. Form it into a rectangle for about 4 ” in width and 20 ” in length. Fold it as a log.
      • Cut the dough into 20 or more (depending on the size you want) pieces in a slanting form, shape them, and roll them in breadcrumbs.  Place the rolls on a baking pan with baking paper with 1-inch space between them.  Sprinkle the dough with more crumbs and let it rest in a warm place for another hour.
      • Preheat oven to 165°C. When ready, bake the Pandesal for 22 to 25 minutes or when it is lightly brown on top. 
      • Enjoy! You can store leftover pandesal into the freezer for up to a month
      Keyword bak, bake, baker, bakery, baking, breads, filipino recipe, ingredients, pinoy recipe, recipe

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