Eggs: 3 (50-55g each)
Corn oil: 35g
Milk: 35g
Lemon Juice: appropriate amount
Cream: 400-450g Cream Cheese: 70-80g (optional, can be omitted if unavailable) Mango: appropriate amount Separate egg yolks and egg whites (the oven can be preheated at this point). 1. Separate the whites and yolks of 3 eggs. The egg white bowl must be free of water and oil. Place the egg yolks in another bowl for later use. 2. Refrigerate the egg whites first, then prepare the egg yolk batter to prevent the egg whites from deflating prematurely. Make the egg yolk batter. 1. Add 35g corn oil and 35g milk to the egg yolk bowl, and whisk with an egg beater until fully emulsified (no visible oil slicks on the surface, the liquid is milky white and thick in texture).2. Sift in 45g-50g of cake flour. Use a balloon whisk to mix in a Z-shaped motion until no dry flour remains. Do not stir in a circular motion to avoid developing gluten in the batter.
3. The finished egg yolk batter should be fine and smooth. When the whisk is lifted, the batter should drip down slowly. Set aside for later use.
Whipping the Meringue (the soul of chiffon cake!): Add a few drops of lemon juice to the chilled egg whites (white vinegar can be used as a substitute if unavailable). Add the sugar all at once and whip with an electric hand mixer at medium-low speed.
Whip at medium-low speed throughout until the mixer is lifted and the meringue forms soft peaks (a small curved hook). At this point, the meringue should be fine, glossy, and will not slide out even when the mixing bowl is inverted. Switch to low speed and whip for another 30 seconds to eliminate large air bubbles in the meringue and prevent holes.
Folding the Egg Yolk Batter and Meringue Together: Take one-third of the whipped meringue and add it to the egg yolk batter. Use a spatula to fold from the bottom upward (like stir-frying). Mix until evenly combined.
Pour the combined egg yolk batter back into the remaining two-thirds of the meringue. Continue folding until the batter is uniform in color with no white meringue streaks remaining. Work quickly and gently to avoid deflating the meringue.
The finished batter should be fine and glossy. When the spatula is lifted, the batter should fall in a ribbon-like stream slowly and not disappear quickly.
Mix evenly with a skewer, then tap twice to release air bubbles. Pour into the mold and bake. 1. Pour the batter from a height into a 6-inch chiffon cake mold. After pouring, gently tap the mold 2-3 times to release large air bubbles in the batter.
2. Preheat the oven to 150°C in advance, then adjust the temperature to 130°C (steam-bake combi ovens and standalone ovens have different temperatures; for a steam-bake combi oven, it is best to place a piece of paper in the door gap). Place the mold on the lower-middle rack of the oven and bake for about 60 minutes, then adjust the temperature to 135°C and bake for about 10 minutes. Remove from the oven. 3. During baking, observe the browning of the cake. If the surface browns too quickly, cover it with a layer of aluminum foil to prevent burning. Cooling and unmolding. 1. Once the cake is baked, immediately remove the mold from the oven, gently tap it once from a height to release internal heat, then immediately invert it onto a cooling rack. Unmold only after it has completely cooled (about 1-2 hours). 2. Use an unmolding knife to gently run around the edge of the mold, then gently push out the cake by hand to finish. Whip the cream. In hot weather, place a bag of ice in a basin underneath. After whipping, you can also place it in the freezer for about 20 minutes before starting to decorate. I used all mangoes and added two layers. If you prefer other fruits, you can substitute them. After spreading it evenly in a simple way, refrigerate for 20 minutes, or you can freeze it. Smooth the sides.Smooth the surface evenly.
Final decoration: all decorative items were purchased online.
