Description
This Mango Cream Chiffon Cake recipe features a light and airy chiffon cake layered with fresh, fluffy whipped cream and luscious mango pulp. Perfectly balanced to highlight the sweetness of ripe mangoes, this dessert is both tender and refreshing, ideal for a delightful summer treat or an elegant celebration.
Ingredients
Units
Scale
Chiffon Cake
- 6 large eggs, separated
- 1/2 cup granulated sugar (100g), divided into 1/4 cup and 1/4 cup
- 1/3 cup milk (80g)
- 3 tbsp vegetable oil (35g)
- 2 tsp vanilla extract
- 2/3 cup all-purpose flour (85g)
- 1/4 cup cornstarch (40g)
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 cup water (60g)
- 2 tbsp sugar
- 2 tbsp mango pulp (freshly made or canned)
Whipped Cream and Mango Layers
- 1 large sweet, ripe mango of choice
- 3 cups heavy whipping cream, chilled (720g)
- 1/3 cup granulated sugar (65g)
- 1 tsp vanilla extract
- 1-2 additional mangoes for layering and decoration
Instructions
- Prepare the Chiffon Cake Batter: In a large bowl, whisk together the egg yolks, 1/4 cup sugar, milk, vegetable oil, and 2 tsp vanilla extract until smooth. In a separate bowl, sift together the all-purpose flour, cornstarch, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. Set aside.
- Make the Mango Syrup: In a small saucepan, combine the water, 2 tbsp sugar, and 2 tbsp mango pulp. Heat gently, stirring until the sugar dissolves completely. Remove from heat and let cool. This syrup will be used later to moisten the cake layers.
- Whip Egg Whites: Using a clean, dry mixer bowl, beat the egg whites at medium speed until foamy. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form. This meringue will incorporate air and lighten the cake.
- Combine Batter and Meringue: Gently fold about a third of the meringue into the cake batter to lighten it, then carefully fold in the remaining egg whites until fully incorporated and no streaks remain. Be delicate to maintain the batter’s aeration.
- Bake the Chiffon Cake: Pour the batter evenly into an ungreased chiffon cake pan or tube pan. Bake in a preheated oven at 325°F (163°C) for 25 minutes or until a toothpick inserted into the center comes out clean. Once baked, invert the pan to cool completely, allowing the cake to maintain its height and airiness.
- Prepare the Whipped Cream: In a chilled bowl, whip the heavy cream with 1/3 cup sugar and 1 tsp vanilla extract until stiff peaks form. Keep chilled until ready to assemble.
- Prepare Mangoes: Peel and thinly slice 1-2 ripe mangoes for layering and decoration. Also have the large sweet mango sliced or cubed for additional texture in the filling.
- Assemble the Cake: Once the cake is completely cool, use a serrated knife to slice it horizontally into 2-3 layers. Lightly brush each layer with the mango syrup to add moisture and a mango flavor. Spread a generous layer of whipped cream on each cake layer, then scatter mango slices and cubes over the cream. Repeat until all layers are stacked.
- Decorate and Chill: Cover the assembled cake with the remaining whipped cream, smoothing the sides and top. Garnish with additional mango slices or chunks as desired. Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and the cream to set.
Notes
- This chiffon cake is incredibly tender and cloud-like, offering a delicate texture that pairs beautifully with the fresh mango and light whipped cream.
- You can use either fresh ripe mango or canned mango pulp for this recipe depending on season and availability.
- Ensure the heavy cream is well chilled before whipping to achieve the best volume and stability.
- Inverting the cake pan while cooling is essential for maintaining the cake’s lofty texture.
- If you don’t have a tube pan, a deep round cake pan will work, but the texture may be slightly less airy.
Nutrition
- Serving Size: 1 slice (approx 1/12 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
