Mango Cream Cake

Sharing this recipe with everyone ☺️ COOKING TIME: 20-25 mins TEMPERATURE: 160 °C to 170 METHOD- dry + liquid + meringue CHIFFON A. DRY INGREDIENTS 1¼ cup cake flour ½ Tbsp baking powder 6 Tbsp. cup sugar (refined) ½ tsp. salt B. LIQUID INGREDIENTS 4pcs egg yolk ¼ cup Vegetable oil ½ cup fresh milk 1/2 teaspoon Vanilla C. MERINGUE 4pcs egg whites ¼ teaspoon cream of tartar 1/4 cup sugar PROCEDURE A.Sift the Set A ingredients into a bowl and mix everything B. Make a well in the center of dry ingredients and add Set B ingredients. Mix to make a smooth batter, and set aside. C. In a separate bowl, beat egg whites and cream of tartar until fluffy, and gradually add sugar. Continue beating until stiff peaks. D. Fold meringue into the batter mixture and mix until just combined. Pour into a parchment-lined cake pan. Spread evenly and bake. To check doneness, insert a toothpick to check if it comes out clean. Cool for 10mins, then invert onto a cooling rack to cool completely. WHIPPED MANGO FROSTING 1 ½ cup whipping cream (everwhip) 3 Tbsp powdered sugar In a mixing bowl, add the whipping cream, powdered sugar and mango. Beat the mixture until it is thick and fluffy. TOPPINGS: 1 cup mangoes, sliced for topping Chocolate ganache for dripping

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