8-Inch Chiffon Cake with Mango and Chocolate

8-Inch Chiffon Cake (1 piece)
Whipped Cream (250 ml)

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Sugar (20 g)

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Mango (1 piece)

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Chocolate Chips (as needed)

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1. Bake an 8-inch chiffon cake. For detailed instructions, please refer to: http://home.meishichina.com/space-454155-do-blog-id-474614.html

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2. Cut the cake horizontally into two equal layers.

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3. Remove the pit from the mango and cut it into appropriate-sized pieces. Set aside.

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4. Prepare an adequate amount of ice water (ice cubes may also be added).

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5. Pour the whipping cream into a container, add granulated sugar, and place it over ice water.

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6. Whip until distinct patterns appear.

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7. Take a small amount of whipped cream and mix it with an appropriate amount of diced small mango pieces.

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8. Spread the mixture evenly over the lower cake layer as a filling.

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9. Cover with the upper cake layer.

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10. Evenly apply the cream to the top and edges in sequence. (If the surface is to be decorated, it does not need to be perfectly smooth; for cakes with undecorated sides, the cream must be applied smoothly and evenly for aesthetic purposes.)

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11. Finally, decorate the top of the cake with diced mango pieces and attach chocolate crumbs to the edges.

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