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Mango chiffon cake with chocolate ganache
Mango chiffon cake with chocolate ganache

Before you jump to Mango chiffon cake with chocolate ganache recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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If you want to see results, it is definitely not a requirement to drastically change your eating habits. It’s not a bad idea if you want to make considerable changes, but the most crucial thing is to step by step switch to making healthier eating selections. Sooner or later, you will see that you actually prefer to ingest healthy foods after you have eaten that way for a while. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate previously.

As you can see, it is not hard to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to mango chiffon cake with chocolate ganache recipe. You can have mango chiffon cake with chocolate ganache using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Mango chiffon cake with chocolate ganache:
  1. Prepare For Egg white mixture
  2. Prepare egg whites
  3. Prepare cream of tarter
  4. You need For batter
  5. Get castor sugar
  6. Use egg yolks
  7. Provide castor sugar
  8. Use mango pulp/puree
  9. Use unflavored oil
  10. Take self-raising flour
  11. Get sour lime juice
  12. You need 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

Well, this Chocolate and Coffee Chiffon Cake recipe is the king of fluffy cakes! And what better way to finish it but with a Coffee Chocolate Ganache? If that wasn't tempting enough, this cake is topped with a Coffee Chocolate Ganache. It's is the perfect rich, strong ganache to balance the soft chiffon. Pour cream over milk chocolate chips in small bowl.

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