Mango Chiffon Cake | Peaceful Baking Therapy | Cozy and Relaxing Vintage Cake Decorating Video

מצרכים

• ▢ 4 Eggs, separated (room temperature)
• ▢ 44g Caster Sugar (for egg whites)
• ▢ 30g Caster Sugar (for egg yolk batter)
• ▢ 32ml Vegetable Oil
• ▢ 52ml Milk (room temperature)
• ▢ 1 tsp Vanilla Extract
• ▢ 80g Cake Flour (or plain flour + cornflour substitute)
• ▢ 1 tsp Cream of Tartar
• ▢ 400ml Whipping Cream (cold, 35% fat or more)
• ▢ 40g Sugar (adjust to taste)

אופן ההכנה

1. Preheat oven to 160°C (320°F). Do NOT grease chiffon tin and line them with baking paper.
2. Separate egg whites and yolks carefully (no yolk in whites).
3. In a bowl, mix egg yolks with 30g sugar, oil, milk, and vanilla. Mix until smooth.
4. Sift in flour, then mix gently until smooth and lump-free. Do not overmix.
5. In a clean, grease-free bowl, add egg whites and cream of tartar.
6. Whip until foamy, then gradually add 44g sugar.
7. Whip until stiff peaks form (glossy and stable, not dry).
8. Fold 1/3 of meringue into yolk batter to loosen it.
9. Gently fold in remaining meringue in batches.
10. Keep as much air as possible and do not overmix.
11. Pour batter into tin. Tap lightly to remove air bubbles.
12. Bake at 160°C for 35–40 minutes until golden and springy.
13. Immediately invert tin and cool completely before removing.
14. STABILIZED FRESH WHIPPING CREAM
15. Chill bowl, whisk, and cream for best results (