Matcha Mango Chiffon Cake - Light & Not Too Sweet | Silent Baking, ASMR

Описание: It's mango season! This cake features layers of matcha chiffon paired with a light matcha cream and fresh, sweet mangoes. A delicious combo great for the coming summer months.

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Camera: Canon 80D
Lens: Canon EF 24-70 f/2.8 LII
Audio: Sennheiser MKE600 + Zoom F3, Deity D3 Pro (backup)
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: DaVinci Resolve Studio

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▶Ingredients:
Yield: 6” cake

Matcha Chiffon
Pan size: 6”/15cm round

50g (1/3 cup + 2-1/2 tsp.) all purpose flour
9g (1 tbsp. + 1-1/2 tsp.) matcha
20g (2-2/3 tbsp.) cornstarch
40g (3 tbsp.) neutral oil
60g (1/4 cup) milk
3 large egg yolks
3 large egg whites
2.5g (1/2 tsp.) white vinegar
75g (1/4 cup + 2 tbsp.) white sugar

Line the bottom of a 6” round pan. Don’t line the sides. Set aside.
For the water bath, boil a kettle full of water.
Preheat the oven to 375F (higher than the intended baking temperature to make up for heat loss when preparing a water bath).
In a medium bowl - sift flour, matcha, and cornstarch. Whisk until evenly combined.
Make a well in the middle. Add oil in the well. Starting from the center, mix until smooth.
Add milk. Mix until smooth.
Add yolks, mix until smooth. Don't overmix. Set mixture aside.
In a large bowl, beat egg whites and vinegar until frothy on low speed.
Add sugar gradually beating on medium speed. Beat to stiff peaks (careful not to over beat). Beat on lowest speed 1 minute.
With a whisk, gently fold 1/3 egg whites into the matcha mixture until evenly combined.
Pour back into remaining egg whites, gently fold with a spatula until evenly combined.
Pour into the lined baking pan. Drop the pan a couple times and run with a toothpick to pop large air bubbles.
Prepare a tray of hot water on the bottom oven rack.
Bake 325F oven on the middle rack, 40-50 mins or until a toothpick comes out clean and springs back when gently pressed with a finger. Time may vary depending on your oven.
While still hot, drop the pan a couple times. Leave upside down to completely cool.
Loosen the cake from the pan. Remove the top skin (optional), cut into 3 layers.

Mango Filling
200g mango chunks (around 1-1/2 mangoes, depending on size)
10g (2 tsp.) lemon juice

Peel mangoes. Cut into bite sized chunks, around 1.5-2 cm.
Add lemon juice. Gently mix with a spatula, set aside.

Matcha Whipped Cream
30g (2 tbsp.) cold water
4.5g (1-1/2 tsp.) gelatin
350g (1-1/3 cup + 2 tbsp.) whipping cream
30g (2-1/3 tbsp.) white sugar
5g (2-1/2 tsp.) matcha

Chill bowls and beaters for at least 15 mins in the fridge.
In a small cup, pour gelatin over cold water. Stir until combined.
Microwave 15 seconds, stir until fully dissolved. Set aside to cool.
During hotter weather, leave the mixing bowl over another bowl filled with ice. In the chilled mixing bowl, add cream. Sift in sugar and matcha powder.
Beat until thickened. Slowly add cooled gelatin (28-29 C) Beat to stiff peaks.

Assembly
Spread 1/2 cup cream onto the 1st cake layer.
Add half the mango chunks, lightly pressing down. Keep 1 cm away from the edge.
Spread 1/3 cup cream on top of the mango, or just enough to fill in the gaps.
Add the 2nd cake layer.
Spread 1/2 cup cream.
Add the 2nd half of mango chunks, lightly pressing down. Keep 1 cm away from the edge.
Spread around 1/3 cup cream on top of the mango, or just enough to fill the gaps.
Add the 3rd cake layer.
Spread the top and sides with the remaining cream.
Refrigerate at least 2 hrs.
Garnish with thinly sliced mango and any other desired fruit.

Garnish
3-4 mango halves, sliced thinly
lemon juice
blueberries
strawberries
blackberries
lemon balm or mint leaves

Extra Notes:
Ensure your sliced mango is ripe enough to bend when sliced thinly, but not overripe. Otherwise it can turn mushy.
Over whipped cream can be fixed. Add a tablespoon or two of unwhipped cream, then mix by hand.
Ensure the gelatin mixture cools to 27-29C. Adding hot liquid to your whipped cream will cause graininess/separation.
When icing the cake, keep the top fairly thin. Otherwise the fruit’s weight will press down the cream making a bulge over the sides.