I made an 8-inch cake for my friend last night.
By the way, I made a 4-inch small cake.
I asked my sister what flavor she likes.
The little girl said she only wanted to eat mangoes.
But recently mangoes are really super delicious.
So today's cake ingredients are only mango.
The yellow one looks very good 😄
🌟Usually I will use the 6-inch chiffon cake recipe to make two 4-inch ones
3 eggs, 40 grams of milk, 40 grams of butter/ghee, 50 grams of fine sugar
55 grams of low-gluten flour, vanilla extract and a few drops of lemon juice
🍰 Break the egg yolk and protein into two mixing bowls respectively, and put the protein in the refrigerator to refrigerate
🍰After breaking up the egg yolks, add butter to emulsify, then add milk and stir evenly, then sieve and add low-powder and stir until there are no dry powder particles. Finally, you can drop a few drops of vanilla extract and mix well for later use.
🍰When you start beating egg whites, you can start to preheat the oven to 290 degrees.
Add a few drops of lemon juice to the egg whites, beat the egg whites with a hand mixer at high speed, add sugar, add the sugar in three times, and beat the egg whites until they stand up with firm little hooks.
🍰Add the whipped egg whites to the egg yolk paste twice and mix well
🍰Pour the batter vertically into two 4-inch baking pans, shake the pans twice before sending them into the oven to eliminate large air bubbles in the batter. Bake for about 45-50 minutes
🍰After coming out of the oven, shake it a few times and turn it upside down on a cooling rack to cool
🍰De-mould and slice to decorate after completely cooling. The stuffing in the middle and the mango on top, I also made some yellow cream for decoration, it is simple and pretty