Mango Layered Chiffon Cake with Mascarpone Cheese Frosting . 芒果戚風蛋糕配意大利芝士糖霜
芒果戚風蛋糕配意大利芝士糖霜
If there is a 10-year old girl said she wanted to have this cake as her birthday cake this year after her first bite on it, and she has repeatedly said the same thing to her mom when she ever saw the pictures of this cake, could you imagine how tasty the cake is?
I can tell you, this cake is truly delicious, and I just had a big piece. I asked my helper to make one especially for this sharing. Believe me, she could do it as tasty as I do except the frosting work, but it won't affect the taste of the cake at all.
Why is this cake so delicious? It's the Mascarpone cheese frosting and the chiffon cake base that I used. The cake is soft, fluffy, mild sweet and the frosting is as yummy as tiramisu, and of course, the mangoes, it makes the combination a great one.
如果有一個10歲的小女孩，吃了這蛋糕一口，就說她想要這蛋糕作為她今年的生日蛋糕；而且當她看見這蛋糕的照片時，都跟她媽媽説同樣的說話，你能想像得到這蛋糕有多好吃嗎？
我可以告訴你，這蛋糕真的很美味，我剛才也忍不住口吃了一塊。今天雖然事忙，我没忘記叫家傭幫忙替我做一個作今天的分享。相信我，她除了飾面做得不夠完美，蛋糕的鬆軟度和味道做得和我做的一樣美味。
這蛋糕為什麼那麼好吃？全因為我用戚風蛋糕配上軟滑的意大利芝士做飾面，每一口都吃到蛋糕的鬆軟，微甜不膩口，飾面又如吃"提拉米蘇"一樣美味，當然，香甜的芒果也記一功，成就了一個完組合。
Mango Layered Chiffon Cake with Mascarpone Cheese Frosting
For
17cm cake mold
Ingredients:
Basic Chiffon Cake:
Egg yolk, medium 4 pc
(A)Sugar 35g
(B)Sugar 35g
Milk 50ml
Oil 35ml
Cake Flour 100g
Mascarpone Cheese Frosting:
Mascarpone Cheese 250g
Whipping Cream 250g
Castar Sugar 80g
Vanilla Extract 5ml
Mango, diced 1 pc
Mango, sliced or diced 1 pc (for decoration, optional)
Method:
1. Beat Mascarpone Cheese till thick and gelato-like, and beat whipping cream, sugar and Vanilla Extract till fluffy; and mix cheese and whipping cream well, wrapped and kept in the fridge
2. Preheat Oven to 170℃
3. Sift flour
4. Beat egg white with 35g of sugar
(A)until peak, chill in the fridge when room temperature is high
5. Whisk egg yolk with another 35g
of sugar (B) until light and foamy, add in oil and milk and mix well
6. Sift in flour to the egg yolk
mixture and mix well.
7. Fold in 1/3 of the egg white into
the yolk and flour mixture and gradually fold in the remaining
8. Pour the batter into mold and
shake the pan to extract the large air bubbles
9. Bake the cake at 170℃ for
20 minutes and make 4 to 5 cuts on the cake surface with a knife
10. Lower the oven temperature
to 160℃ and bake for another 10 minutes or until done
11. Take out the cake from the oven,
drop the cake with the mold on from 4" above a counter top to a cushioned
surface in order to extract the air out from the cake, and invert it onto a
bottle and let cool
12. Use hands to loosen the cake and
have it removed completely from the mold
13. To assemble: Trim off the top part of the chiffon cake to make both ends flat, and slice the cake horizontally into 2 layers; take the frosting out from the fridge, and transfer in a piping bag, pipe on one layer of the cake evenly and put diced mango on top of the frosting, and pipe to cover the mango; put another layer of the cake on top, pipe the whole cake with the frosting. Decorate the cake with mango to your desire.
Cooking Tips:
1. For the frosting, you may dissolve 1 gram of pure gelatin to 1 tbsp of warm water, and mix with 1 tbsp of milk, and mix well into the frosting, it will make the frosting thicker and easier to handle
芒果戚風蛋糕配意大利芝士糖霜
用 17 cm 蛋糕模
材料：
用 17 cm 蛋糕模
材料：
原味戚風蛋糕 :
蛋黃，中 4 pc
(A)糖 35g
蛋白，中 6 pc
(B)糖 35g
牛奶 50ml
油 35ml
低筋粉 100g
意大利芝士糖霜：
意大利芝士 250g
鮮奶油 250g
糖霜 80g
天然香草液 5ml
芒果，切成小塊 1pc
芒果，切片或切塊 1pc（裝飾用，可免）
做法：
1. 將意大利芝士攪拌至濃稠如雪糕狀，並攪打鮮奶油，糖和香草液，直至蓬鬆; 並將芝士和鮮奶油混合均勻，蓋好並放在冰箱裡
2. 預熱烤箱至170℃
3. 篩好麵粉
4. 蛋白加35g糖(A)打至企身，天熱可先蓋好放冰箱
5. 蛋黃加的另外35g的糖(B)打至色淡及鬆身，加入油和牛奶，再拌勻
6. 把麵粉篩進蛋黃混合物中，拌勻
7. 將1/3份打起的蛋白拌入蛋黃和麵粉混合物中，再拌入剩餘的
8. 將麵糊倒入模具中，搖模盆已撞出大氣泡
9. 用170℃烘烤蛋糕20分鐘，打開爐門，用刀在蛋糕面劃4至5刀
10. 降低烤箱溫度至160℃，再多烤10分鐘，或至蛋糕全熟
11. 從烤箱中取出蛋糕，連模帶蛋糕從離桌面4吋高處掉下在已放軟墊的桌面四次, 已撞出
蛋糕內空氣, 再插入瓶子上，待涼
12. 蛋糕放涼後，用手輕按壓蛋糕四周，再從模具中取出
13. 組合：修平戚風蛋糕的頂部，使兩端平整，將蛋糕橫切成兩層; 從冰箱裡取出糖霜，然後放入唧袋中，均勻地舖在下層蛋糕上，將芒果粒放上，再放糖霜鋪; 將另一層蛋糕放在上面，用糖霜將整個蛋糕鋪滿及修飾好。 隨意用芒果裝飾蛋糕面。
提示：
1. 如想糖霜更易處理，你可以將 1g純魚膠溶入 1湯匙溫水中，再與1湯匙牛奶混和，再和糖霜混好，這樣糖霜會更厚更容易鋪面
1. 如想糖霜更易處理，你可以將 1g純魚膠溶入 1湯匙溫水中，再與1湯匙牛奶混和，再和糖霜混好，這樣糖霜會更厚更容易鋪面
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