Easy and Delicious Recipes
A few basic ingredients are all you need to make this delicious White Country Gravy! I’m sure you have all of them in your kitchen. It is a wonderful gravy that is really simple to make in a matter of minutes and is creamy, smooth Read More
The Finest Italian Lemon Ricotta Cake recipe is here! It is the ideal Italian dessert since it is flavorful, fluffy, and lightweight. Ricotta cheese and lemon are used in this simple recipe. You’ll like this recipe because it’s a rich, moist, and easy-to-make cake that Read More
This mango cake has a sponge cake base, a fresh and juicy mango, and a light vanilla whipped cream frosting. You won’t find a cake as moist and wonderful as this Mango Cake.
Usually, when I’m in a hurry, my cake recipes entail opening up a box and putting in the basic ingredients. It’s always an ok cake. But nothing compares to creating a cake from scratch! Every time I make this Mango cake, it turns out perfectly moist and flavorful.
Don’t be frightened by this introduction; once you make this mango cake, you’ll see how easy it is. It takes 30 minutes to prepare everything and one hour to bake.
Mango with layers of fluffy sponge cake—how can you go wrong? You may get similar mango cakes at Asian bakery shops, but this one is even more delicious. Mango-filled with the fluffiest sponge cake you’ve ever baked, this will make you question your bakery loyalty. You’ve found the ideal sponge cake foundation here.
I’ve spent years in the kitchen searching for the ideal cotton sponge cake with a light, airy texture and just enough structure to hold this fruit cake and whipped topping fillings. Italian “Pan Di Spagna” is one of my favorite desserts (it’s a basic sponge cake with unlimited topping and filling possibilities). I even use mango as a filling for Italian sponge cake most of the time.
While I still enjoy using the sponge cake recipe I posted earlier this year; this one tastes even better. If you want the perfect cotton sponge cake, follow these steps.
Mangoes
Egg yolks and Egg whites
Milk
Vegetable oil
Cornstarch
All-purpose flour
Sugar
Salt
Thickened cream
Vanilla extract
Scroll to the recipe box for a detailed mango cake recipe with ingredients and measurements. Also, be sure to check the tips for each stake of making the cake at the end of the article.
Step 1: Set the oven to fan-forced 320 F (160°C). Use parchment paper to line the bottom of a 6-inch cake pan.
Step 2: Mix the egg yolks, vegetable oil, milk, and cornstarch in a medium bowl. Add the flour and salt, then whisk just until incorporated.
Step 3: Using a stand mixer bowl with a whisk attachment, beat the sugar and egg whites until they form stiff peaks.
Step 4: Fold the meringue into the mixture of egg yolks in three portions, trying not to collapse the bubbles. Fill the cake pan with the cake batter. Place the cake pan in a bigger baking pan filled with 1/2 inch of boiling water.
Step 5: Bake the cake for 1 hour. You’ll know it’s done because it should bounce back when you touch it. To cool, use a wire rack. Once the cake is cool, pass a knife around the pan’s edge and turn it over. Wrap in plastic wrap and put in the fridge
Step 1: Cream, vanilla extract, and sugar should all be combined in the bowl of a stand mixer with a whisk attachment. Whisk until medium-stiff peaks form.
Step 2: Refrigerate until you’re ready to assemble the cake.
Step 1: Peel your mangoes and slice each one into 6-8 cubes. Cut the leftover mango into thin pieces.
Step 2: Split the cake into three equal size layers. Put a cake layer on a turntable, then spread a thin coating of cream over the cake. Place the pieces of mango that have been thinly cut on top of the cream, and then cover them with additional cream. Place the second layer of sponge cake on top. Repeat the process, then cover it with the last layer of sponge cake.
Step 3: Spread a thin layer of cream over the surface of the cake using a palette knife, and as you do so, spin the turntable to achieve a smooth finish. To create a border around the edge of the cake using the leftover cream, place it in a piping bag with a star tip attached to it.
Step 3: Mango cubes can be used as decoration; after decorating, chill the cake for a few hours before serving.
If kept in an airtight container, this mango cake can keep for up to three days in the refrigerator.
Absolutely, yes! Feel free to combine your favorite fruits or alter the fruits around to suit your preferences.
Your sponge cake was probably underbaked if it lost too much of its airy texture. There are a few reasons why this may be the case: The cake wasn’t cooked long enough, the water bath had too much water, and the oven temperature was too low.
Fresh and juicy mango and fluffy, cotton-soft sponge cake make up this mango cake, which is then topped with delicate vanilla whipped cream.
Prep Time: 35 minutes
Cook Time: 60 minutes
Calories: 420
When baking soft sponge cakes, using a cake tin without a non-stick coating is crucial! The edges of the cake tin serve as a barrier against which the batter can climb while baking. This guarantees the cake’s lofty sides and sturdy structure. In contrast, a non-stick cake tin’s sides would allow the batter to glide down them.
Cornstarch is a crucial component if you want a soft sponge cake that will stay together. To make a softer sponge cake, we can reduce the quantity of gluten formed during mixing by substituting part of the flour with cornstarch. Because flour tends to make baked goods harder, it’s important to mix the cornstarch and other wet ingredients thoroughly to integrate it before folding in the flour.
Contrary to cornstarch, overmixing flour may make a cake difficult or gummy. This is due to the fact that the more you mix flour, the more likely it is to develop gluten networks. Gluten provides bread its chewy texture and structure, but we don’t want that in a cake. Use a whisk to gently incorporate the flour in after sifting it into the egg yolk mixture until just blended.
The most common method for preparing sponge cakes involves adding the meringue to the mixture of egg yolks and gently folding it in. This approach, in my opinion, raises the risk of undermining. When you undermix a sponge cake, the meringue and egg yolk mix will separate during baking, which is what results in a rubbery egg-like base.
To avoid this, add a third of the meringue and blend thoroughly with the egg yolk mixture. After that, add your meringue to the lighter egg yolk mixture, and fold just until incorporated. This technique ensures that the ingredients are well combined while preventing the meringue from collapsing.
A water bath is crucial for a variety of reasons. A water bath evens out the oven’s temperature, making the atmosphere wet enough for the cake to rise without sharp rises and noticeable splits. A water bath aids in the retention of moisture in the batter during baking, giving the sponge a softer feel.
Avoid overfilling the water bath since doing so might reduce the oven’s temperature and lengthen the time it takes to bake the cake. I advise adding enough boiling water to a large baking tray to fill it to the top of the cake pan, or 1/2 inch. As the water bath is primarily required during the first stages of cake baking, don’t worry if it dries up throughout baking.
Share the image below to your Pinterest board if you like this Mango Sponge Cake!
Delicate and juicy Italian meatballs cooked with garlic, parsley, fresh bread crumbs, eggs, pork, veal, and beef can be enjoyed on their own or tossed with spaghetti and tomato sauce. Tomato sauce is included in this recipe, so no worries. You will thank yourself in Read More
A copycat of Olive Garden’s famous Zuppa Toscana soup that matches the restaurant’s classic in every way. A creamy and flavorful broth was infused with kale, bacon, Italian sausage, and tender pieces of russet potatoes. What is Zuppa Toscana? Toscana means Tuscan, and Zuppa means Read More
This Gigi Hadid pasta recipe became viral in 2020 and completely took over TikTok and Instagram! Is it worthy of the hype? Totally! This restaurant-quality, spicy, and creamy vodka sauce is so simple to create. I’ll give you Gigi’s identical Instagram recipe and demonstrate how to prepare delicious hot pasta both with and without alcohol.
This Gigi Hadid vodka pasta is irresistible for all the best of reasons. It is exploding with flavor and has just the right amount of heat and sweetness.
This dish is attributed to supermodel Gigi Hadid and offers a delectable twist on regular vodka spaghetti (Penne alla Vodka). In addition, this recipe’s lively, fresh taste will make it a contender for your go-to pasta dish. How could it not, really?
Al dente pasta with a sauce that is really creamy, rich, and just a little spicy goes together nicely in this Gigi Hadid pasta dish. And to add even more umami, hefty amounts of parmesan cheese are sprinkled on top to round off the meal.
I think Gigi took the vodka out of her recipe since she was expecting it when she produced the popular video, but she did specify where to put it in the directions.
Oh, and this meal is the epitome of simple if you like PASTA.
Making all of this heavenly pasta takes less than 30 minutes from beginning to end!
Fun Fact: Gordon Ramsay loves Gigi’s cooking. In 2016, Gordon participated as a judge on the US edition of Celebrity MasterChef, where Gigi competed and was named the show’s champion. Gordon was amazed by her culinary abilities and even praised her burger as “delicious.”
Well, I have four good reasons for you:
Here’s the list of ingredients you’ll need to make a deliciously spicy vodka pasta:
Always refer to the recipe card below for detailed directions and a list of precise ingredients.
Step 1: Prepare the pasta as directed on the box. (Don’t drain the pasta until you’ve saved roughly a cup of water). While the pasta cooks, sauté the onion and garlic in olive oil on medium heat.
Step 2: Add in the tomato paste and simmer for several minutes or until it darkens slightly in color.
Step 3: Add vodka and cook just enough to allow the alcohol to evaporate; it should take a minute or two. After that, include pepper flakes and heavy cream. Salt and pepper are used as seasonings.
Step 4: Add in the pasta, the saved cooking water, and butter. Toss the pasta until it is well coated with sauce.
Step 5: Toss in Parmesan cheese. As necessary, add salt and pepper. Immediately garnish with basil and serve.
You might also want to try this Creamy Japanese Mentaiko Pasta.
There are 3 simple alternatives to vodka in “vodka” pasta:
Eliminate the vodka entirely. If you exclude the vodka, the meal will still be delicious.
White wine or cooking sherry can be substituted for vodka in a hurry if you don’t have any. If using alcohol, you should simmer the sauce until some of the alcohol burns off.
A mixture of Lemon juice and Lime with apple juice: vodka gives just a touch of acidity to this meal, which is subtle yet delicious. This “acid” may be recreated by mixing equal volumes of lemon or lime juice with apple juice.
It’s time for a detailed recipe! This vodka cream sauce is restaurant-quality and so simple to prepare! This is Gigi’s identical Instagram recipe, and it can be made with or without vodka!
Share the image below to your Pinterest board if you’ve liked this copycat of Gigi Hadid’s pasta!
Yes, if you add the red pepper flakes, the vodka spaghetti will become hot. To eliminate the heat, omit the red pepper flakes; the meal will still be wonderful. You may replace the red pepper chile flakes in the sauce with grated parmesan for a cheesier taste.
To create Gigi Hadid’s spicy vodka pasta, you need a handful of basic Italian ingredients, like pasta, olive oil, shallots, garlic, and vodka! And you may add ingredients like mozzarella cheese or remove undesirable ones like garlic.
The original recipe for Gigi Hadid’s spicy vodka pasta calls for shell pasta, but you can substitute whichever pasta you choose! Therefore, you may prepare it with penne pasta, ordinary wheat pasta, whole wheat pasta, linguine, rigatoni, or even gnocchi.
Yes, it is 100% worth the effort, especially given the fact how easy it is to make it! This restaurant-quality spaghetti is extremely simple to prepare! It is creamy, rich, and made using simple, readily accessible ingredients.
You don’t need to add anything to this recipe because it’s delicious as it is. However, this recipe would benefit greatly from the addition of grilled chicken or shrimp.
When you think of airfood recipe, it is basically a Low-calorie recipe that fills up your tummy and reduces your cravings. A few examples include Air-poped popcorn, rice cakes, celery sticks with peanut butter, sushi, and so on! Airfood is a new way of eating, Read More
A fantastic way to brighten up a frozen cheesecake is with these deep-fried cheesecake bites. They make the perfect party finger food dessert since they are both crispy on the exterior and creamy on the inside. These delicious deep-fried cheesecake bites have a crunchy exterior Read More
Irish and British cuisines frequently feature battered sausage. This meal is popular and even matches fish and chips in popularity.
This recipe for battered sausage is delicious, crunchy, and wonderfully filling. The sausages are perfectly coated with the light, crunchy batter, which tastes precisely like the neighborhood chippy.
Its traditional cuisine frequently comes with chips (or fries) and the required condiments, including mustard, ketchup, and (if you prefer) a cool beer.
For this dish, a variety of sausages may be utilized; here are some of my favorites:
Frankfurter sausage: Frankfurter sausage is an all-pork par-boiled sausage. These sausages are tasty and quite practical because they cook in a short amount of time.
Kielbasa: This traditional Polish sausage. This sausage has a flavorful, garlicky, spicy flavor and may be deep-fried.
Italian sausage: The anise in the spice mixture gives this sausage a lovely earthy, licorice-like taste. When choosing this specific type of sausage, be aware that it might need to be cooked before frying.
Bratwurst sausage: If you use the well-known bratwurst sausage, it’s impossible to have this dish go wrong.
Choose sausages manufactured with beef, chicken, or lamb that originate from certified Kosher factories if you’re searching for a Kosher choice. Bratwurst beef sausages would be my choice in this case.
See also my selection of 50+ Best Sausage Recipes!
The sausages don’t need to be cooked before being coated in batter and fried. Defrosted uncooked sausages are dipped in flour, then batter, then deep-fried.
Before beginning, make sure the sausages are completely defrosted. The cooking time will be longer, and there is a chance that some of the sausages may still be uncooked inside if it is cooked from frozen.
Although I haven’t tried making this with cooked sausages previously, you might want to try cooking the sausages first. Please share your experience if you use this technique in the comments section.
While beer isn’t absolutely required for the success of the battered sausage dish, it helps to make it so. Beer contributes three elements: foaming agents, carbon dioxide and alcohol, which is why it is so essential.
Here, carbon dioxide is important. The gas that is already present in the batter rushes out into the heated oil when the carbon dioxide in the batter contacts it, giving the sausage a light and puffy crust.
Of course, without the proper foaming agents, this gas wouldn’t be able to remain in place. Although champagne is also a bubbly beverage, the champagne bubbles pop too rapidly to cause the batter to rise. Alcohol is the third crucial component. It makes the crust crisp while regulating the inside temperature.
Beer-based batter will cook more quickly than batter mixed with milk or water because alcohol evaporates faster than water. You have a lower chance of undercooking the batter or overcooking the sausages the faster the batter dries and crisps up.
Alcohol-free beer may be used, yes. Even though alcohol aids in the frying process, carbon dioxide and foaming chemicals still create a very crisp outer crust.
The ingredients for this battered sausage recipe with beer are listed below:
For the Batter: A combination is used to create the batter. Beer, salt, pepper, and all-purpose flour are combined. By doing this, a quick and easy sausage batter is produced.
For Seasonings: I added salt and black pepper to give the batter more flavor. This addition is optional; you may instead use your own herbs and spices in place of the salt and pepper.
For Sausages: I chose jumbo pork sausages for this recipe. You can use Brats, kielbasa, or another sausage you like.
A step-by-step guide for making a battered sausage in the UK style may be found below. On the recipe card are detailed directions for the dish.
Step 1: Mix the flour, salt, and black pepper in a mixing bowl. Stir until ingredients are well combined.
Step 2: Fill the mixing bowl with beer. After that, whisk the ingredients until a thick batter for pouring has formed.
Step 3: Prepare a pan with oil at 350 degrees Fahrenheit. Roll each sausage in the flour, then in the batter, and finally, deep-fried them. Fry for 4–6 minutes, turning once, until golden and fully cooked.
The sausages in the batter can alternatively be shallow-fried. Half the length of the battered sausage should be submerged in oil (lying down). At the halfway point, you should flip the battered sausage.
Step 4: Take out of the oil and set it on a plate lined with a paper towel to soak off the oil. Then, once everything has been cooked, dig in right away.
The answer is yes! The only catch is that you have to use gluten-free flour. Because gluten-free flour typically contains binding chemicals, you may need to make a few minor adjustments to the recipe.
Mix in the half cup of flour first and then the beer, a little at a time. You are ready to go when the batter is the consistency of thick pancakes.
Try this battered sausage dish, just as they serve it in British chip shops! You can make this classic at home easily thanks to this easy-to-make batter.
Share this mouth-watering beer-battered sausage recipe on Pinterest and invite your foodie friends to join in on the deliciousness. Trust me; they’ll thank you for it! So go on and butter up those sausages and spread the love! 🙂
The hottest street food in Korea is croissant waffles, A.K.A croffle, the subject of my most recent fascination. For those unable to travel to Korea, I thought I would make a replica of this delectable treat at home. What are Croffles? Croffles are a mix Read More
