Скачать или смотреть Easy Mango Bravo Cake | Steamed or Baked

Mango Bravo Cake is easy to make using either the steamed or baked method. This soft, moist chiffon cake, topped with cream, sweet mangoes, and melted chocolate, is the ultimate sweet fix!

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How to Make Easy Mango Bravo Cake using Steamed or Baked Method

✅Ingredients

For the Chiffon Cake
4 large eggs, separated into whites and yolks
1 cup sugar
1/4 cup canola oil
1/3 cup water
1 teaspoon liquid mango flavoring or vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon cream of tartar

For the Cream Frosting
2 cups whipping cream, very cold
2 tablespoons sugar

For the Mango Garnish
2 large ripe Manila mangoes, peeled and cubed
2 tablespoons sugar

For the Chocolate Drizzle
1/4 cup semi-sweet chocolate chips
2 teaspoons canola oil

✅Instructions

For the Chiffon Cake

In a large bowl, combine egg yolks, oil, sugar, and water. Whisk until the mixture is frothy and pale. Add the vanilla extract or mango flavoring. In a small bowl, combine the flour and baking powder. Add to the yolk mixture and, using a hand whisk, beat the mixture until smooth. Set aside.

In the bowl of a stand mixer, beat the egg whites until frothy. Add the cream of tartar and increase the mixer speed to medium-high. Continue to beat until the egg whites form stiff peaks.

Gently fold the meringue into the yolk batter in 3 additions, using a rubber spatula, until the batter is uniform and streak-free. Add the batter to the lightly greased llaneras, filling them up to 3/4 full.

Steam for 15-18 minutes, or until the cakes are springy to the touch and a toothpick inserted into the center of the cakes comes out clean. Once done, turn off the heat and do NOT remove the cakes from the steamer right away. Let it rest in the steamer for about 3 minutes.

To cool, invert the laneras onto mugs until they are cool to the touch. To unmold the cakes, run a metal spatula or knife along the edges of the llanera. Carefully remove the cakes and place them in your individual container tubs ( I used 7.5 x 5 x 2 inches rectangular tubs).

For the Mangoes

In a small saucepan over medium heat, combine the mangoes and sugar, and cook until the sugar dissolves into a thick, clear syrup and the mangoes are just softened. Do NOT overcook and over-stir the mangoes.

For the Whipped Cream

In a chilled bowl, whisk together whipping cream and icing sugar. Using an electric mixer at low speed, beat until the mixture begins to double in volume. Increase speed to medium-high and continue to beat until stiff peaks form.

Transfer the sweetened whipped cream into a piping bag fitted with the star piping tip. Pipe the whipped cream along the edges of the chiffon cake, starting at the bottom and working up to the top, then around the sides to fully cover the cake. Garnish the centers of the cakes.

Pipe more whipped cream along the top, leaving space in the center. Spoon the sweetened mango cubes into the center of the cakes. Repeat with the remaining cakes.

For the Chocolate Drizzle

In a small microwavable bowl, melt the chocolate in the microwave at 15-second intervals, stirring after each interval until shiny and smooth. Add 1 to 3 teaspoons of canola oil until the mixture becomes fluid and pourable. Using a spoon, drizzle melted chocolate over the mango bravo cakes. Refrigerate the cakes before serving.

If using an oven, bake at 350°F for about 16 to 20 minutes.

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