I’ve been wanting to make a fruit flavor, so here we go. I made a coconut milk chiffon (which i really couldn’t taste the coconut…so i brushed the cakes with more coconut milk+sugar before frosting) topped with mango buttercream.
2 egg whites
1/2 cup sugar
1 1/2 sticked butter, room temperature
5 tbsp mango puree ( i used frozen mango, defrosted, then pureed, and strained)
1. Puree mango and strain out bad bits
2. heat sugar and egg whites over simmering water bath. Whisk constantly until sugar is dissolved and reaches 140 degrees.
3. take sugar/egg mixture off head and beat until fluffy and like marshmallow cream
4. add butter a bit at a time, and beat until firm and spreadable. Add mango puree and beat until well combined.
This was enough to cover 6 mini cakes
For the chiffon: i used my usual recipe, but just replaced milk with coconut milk
I baked them in individual creme brulee baking cups for about 20 minutes