6-inch Chiffon Cake
Corn Oil: 35g Warm Water / Warm Milk: 45g Eggs: 3 Fine Granulated Sugar: 40gLow-gluten flour: 56g
Fresh pineapple: half Light cream: approximately 580g Fine granulated sugar: 50gMango Puree: 50g
Gelatin Sheet: 3g Ferrero Rocher: To taste Coconut Flakes: To taste Emulsify 35g of corn oil with 45g of warm water or warm milk and mix well. Add 56g of low-gluten flour to the emulsified corn oil mixture and stir until combined. Separate 3 eggs into egg whites and yolks, then add the yolks into the flour batter and mix evenly.Beat egg whites with 40g of fine sugar until stiff peaks form, then fold into the yolk batter.
Pour the batter into a 6-inch/15cm mold. Bake in a preheated oven at 140°C for 10 minutes, then reduce the temperature to 125°C and bake for another 30 minutes. Once baked, invert the cake to cool completely, then slice it into three layers. Cut fresh pineapple into thick slices, then dice into small pieces (the hard core can be discarded as it may affect texture, depending on the pineapple’s ripeness). Whip 380g of whipping cream with 40g of fine sugar until stiff (in hot weather, whip the first layer of cream to a firmer consistency). Assemble the cake by layering cake, cream, and pineapple. Repeat the same process for the second layer. After applying cream to the surface, refrigerate the cake for 4 hours to set. Then, whip 200g of whipping cream with 10g of fine sugar. Reserve about 50g in a piping bag. Spread the remaining cream over the initially set cake surface. Use a fine-toothed scraper to create texture along the edges. Refrigerate again for at least 2 hours to set (no photos were taken this time; previous photos were used). Soak 3g of gelatin sheets in cold water until softened, then mix with 50g of mango jam.Spread the mango sauce evenly over the cake and refrigerate for 10 minutes.
Decorate the cake surface with cream from a piping bag. Note that a slightly larger piping tip was used this time, which may affect the visual appearance. Garnish the cake with fresh pineapple slices, white Ferrero Rocher chocolates, and sprinkle with coconut flakes. This results in a refreshing and delicious dessert.
