Creamy Mango Cake Delight

Subscribe for more Yummy Recipes! http://bit.ly/subtoMamaAiYT No Bake / No Oven Ube Cheese Custard Cake /watch/1=xedni&wpU1GdENwOFTFIn8mNoBOGUU=tsil&QsmyGByw-RMwe Creamy Beefy Cheezy Lasagna /watch/Im6dYGr8w0D8d Ladyfingers/Broas/Sponge Fingers/ Savoiardi Biscuits /watch/s841=t&Qrk9giE4mnS41 Ube Ladyfingers/Ube Broas/ Savoiardi/ Ube SpongeFingers /watch/sFf3WSttK7At3 Super Hot Chili Garlic/ Siomai Chili Sauce /watch/Ak3oqxhnrwDno Chocolate Mousse Cake /watch/I5ugUr1yacEyg Munchy Chocolate Crinkles /watch/s31=t&MMnPj8pTKVRT= Luscious Sweet Leche Flan /watch/QCSLx9vKc_EKL Sticky-licious Ube Halaya /watch/s7=t&4H6qZQ8Vo_iVt Creamy Mango Cake Delight /watch/UhEL24mA5MOAL Tasty Ham & Cheese Roll /watch/0yPeVnDfGw2fe Mango Graham Float Smoothies / Mango Graham Float Shakes /watch/wPkTYt2wCpVwT Chocolate Cake Overload with Chocolate Ganache /watch/0vE68IoWWTQW6 Sweet & Sugary Custard Cake /watch/QznesMbesfFee Cookies & Cream Chocolate Cake /watch/QOmwGzH0M2N0w Delightful Black Forest Cake /watch/0usR3MLyxsiyR Easy Coffee Dessert Tiramisu /watch/c6ZjPJ0drMYdj Fluffy Floating Island Cake /watch/I3NkQKB00fx0k Yummy Pinoy Style Spaghetti /watch/AGq50Puvp1Ov5 Special Banana Loaf Bread /watch/s93dvBSzcukzd Kopiko Choco Whippit Frappe /watch/w7mqUK3TqDvTq Whippit Cream Paste /watch/QASxsYGo9xeox Pinoy Style Creamy Carbonara /watch/s31=t&4pvWEaRRG3eR= Trendy Chocolate Dream Cake /watch/g5RMQjtzwvWzM NO BAKE Refrigerated Cakes/ Cookies & Cream/ Ube Graham/ Mango Graham /watch/0CtLOuHwJucwL How to bake Creamy Mango Cake Delight Ingredients: For Chiffon 1 1/4 cup Cake flour 1/4 cup Sugar 1/2 cup Milk 1/4 cup Oil 1 tsp Vanilla 1 tsp Baking soda 1 tsp Baking powder 1 tsp Salt 4 Eggyolks For Meringue 5 Eggwhites 1/4 cup Sugar 1 tsp Cream of tartar Procedure: 1. CHIFFON: Combine Eggyolks, Sugar and Mix well. 2. Add Vanilla, Oil and gradually add the Milk. Whisk until well combined. Set Aside. 3. Combine Dry ingredients. 4. Strain into Egg mixture. Whisk until well combined. Set Aside. 5. For Meringue: 6. MERINGUE: In a mixer, add Eggwhites and Cream of Tartar and mix until frothy. Add the Sugar. Mix until soft peaks. Add the meringue into the Batter. 7. Cut and Fold the mixture. 8. Fill the greased mould with Batter. (2pcs of 6x2 pan) 9. Tap it a little to released some bubbles. 10. Bake at 180C for 30-35mins or until the toothpick test comes out clean. 11. Let it them cool upside down in a rak. For Stabilized Whip' Cream 400 mL Whip' cream 1 tsp Vanilla 1 Tbsp Clear Gelatin 1/8 cup Hot Water 1. In a mixer, whisk the Whip Cream until fluffy. 2. Add the Vanilla. Mix well/ 3. While mixing the Cream, in different bowl, Combine the gelatin and Hot Water and mix until gelatin becomes clear. 4. Add the gelatin into Cream Mixture, and whisk until combined. For Mousse 50g Bittersweet Chocolate 50 mL All purpose cream (heated to boiling point) 1 tsp Instant Coffee Powder 50 mL Whip' cream 1. Add the Coffee Powder to Cream and mix until combined. 2. Heat the Cream to almost boiling point and Add Bittersweet Chocolate. Mix well until Chocolate melts and combined. OR Place the Cream, Chocolate and Coffee Powder in a bowl and microwave with 30sec. to melt. OR Double Boil the Chocolate ,Cream & Coffee Powder. 3. Add the melted Chocolate mixture into a scoop Whip Cream mix well. 1pc Large Mango 1/2 part Toppings, diced 1/4 part Puree 1/4 part Filling, diced ASSEMBLY TIME: 1. Cut the 2 Chiffon cake into two. (Makes 4 slices of Chiffon Cake) 2. Place 1st Chiffon cake in a Cake Board, Spread the Mousse. then 2nd Chiffon cake, Spread Mango Puree and Cream then 3rd Chiffon Cake, Spread Cream top with Mango Filling lastly, 4th Chiffon Cake, Cover the Cake with Cream top with Mango Toppings and Drizzle with Melted Chocolate Get your videos rank in YouTube easily by using this plugin https://www.tubebuddy.com/freelancerPH ------------------------------------------------------------------------ #mangograhamfloat #mangosmoothies #MamaAisKitchen

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