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Before you jump to Mango chiffon cake with chocolate ganache recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
Most of us have been conditioned to believe that comfort foods are terrible and should be avoided. Sometimes, if your comfort food is candy or some other junk food, this is very true. At times, comfort foods can be utterly nourishing and good for us to eat. There are a number of foods that basically can raise your moods when you eat them. When you are feeling a little down and are needing an emotional boost, test out a few of these.
It’s easy to overcome your bad mood when you eat grains. Quinoa, millet, teff and barley are all truly wonderful for helping raise your happiness levels. These grains can help you feel full for longer also, which is a mood improver. Feeling famished can be a real downer! These grains can improve your mood because it’s not at all hard for your body to digest them. They are simpler to digest than other foods which helps raise your blood sugar levels and that, in turn, improves your mood.
As you can see, you don’t need junk food or foods that are not good for you so you can feel better! Try a few of these instead!
We hope you got benefit from reading it, now let’s go back to mango chiffon cake with chocolate ganache recipe. To make mango chiffon cake with chocolate ganache you only need 12 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Mango chiffon cake with chocolate ganache:
- You need For Egg white mixture
- Take 6 egg whites
- Use 1/8 tsp cream of tarter
- Use For batter
- Use 60 gm castor sugar
- Use 6 egg yolks
- Provide 140 grams castor sugar
- Get 70 grams mango pulp/puree
- Provide 40 ml unflavored oil
- Get 120 grams self-raising flour
- Prepare 1 teaspoon sour lime juice
- Prepare Yellow food colour, few drops (optional)
Instructions to make Mango chiffon cake with chocolate ganache:
- 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
- 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
- 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)
- 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
- 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
- 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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