Description
This light and fluffy Mango Chiffon Cake features layers of moist chiffon cake filled and topped with sweet whipped cream and fresh mango cubes, making it a perfect tropical dessert for any occasion. The cake is delicately baked to a soft texture and complemented by the fresh sweetness of mango and airy whipped cream.
Ingredients
Chiffon Cake
- 1 cup (120 g) cake flour
- 1 teaspoon (4 g) baking powder
- 6 large eggs (whites and yolks separated, room temperature)
- 1/2 teaspoon (1 g) cream of tartar
- 3/4 cup (150 g) sugar (divided)
- 1/4 teaspoon (1 g) salt
- 2 tablespoon (30 g) milk
- 1 teaspoon (5 g) vanilla extract
- 1/3 cup (70 g) vegetable oil
Whipped Cream and Topping
- 2 1/2 cup (600 g) heavy whipping cream
- 1/4 cup (40 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 fresh mangos (peeled and cubed)
Instructions
- Prepare Oven and Cake Pans: Preheat your oven to 350°F (175°C). Line the bottoms of three 6-inch cake pans with parchment paper but do not grease the pans. Set them aside.
- Mix Dry Ingredients: In a large bowl, sift together the cake flour and baking powder. Whisk to combine evenly and set aside.
- Make the Meringue: Using a stand mixer or hand mixer, beat the egg whites until foamy. Add cream of tartar and continue beating on high speed until the whites are pale and frothy. Gradually add one-third of the sugar (about 1/4 cup), one tablespoon at a time, while continuing to beat until stiff peaks form that are smooth, moist, shiny, and stand straight up.
- Prepare Egg Yolk Mixture: In another bowl, beat the egg yolks with the remaining two-thirds of sugar (1/2 cup), salt, milk, and vanilla extract on high speed until the mixture turns pale yellow and fluffy, holding a ribbon for 3-4 seconds when lifted.
- Add Dry Ingredients to Egg Yolk Mixture: Gently fold the sifted dry ingredients into the egg yolk mixture in three additions until fully incorporated, taking care not to deflate the batter.
- Incorporate Oil: Mix a few spoonfuls of the egg yolk batter with the vegetable oil, then fold this oil mixture back into the egg yolk mixture until combined.
- Combine Meringue and Egg Yolk Mixture: Fold the meringue into the egg yolk batter in three parts using an upwards folding motion until no streaks remain, being careful not to overmix to keep the batter light.
- Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Gently tap each pan on your work surface to release large air bubbles. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Trim the Cakes: Allow the cakes to cool in the pans for about 10 minutes. Run a knife around the edges to release the cakes, then transfer to a wire rack and cool completely. Trim the tops evenly if needed for stacking.
- Prepare Whipped Cream: In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream and evenly distribute some fresh mango cubes on top. Repeat with second layer and finish with the third cake layer. Frost the top and sides with remaining whipped cream and decorate with more mango cubes as desired.
Notes
- Make sure eggs are at room temperature for better volume in the meringue.
- Do not grease the pans to help the chiffon cake rise properly.
- Use fresh ripe mangoes for the sweetest flavor and juiciest texture.
- Gently fold the mixtures to avoid deflating the batter and keep the cake light and fluffy.
- Chill the mixing bowl and beaters before whipping cream for best results.
- You can substitute mango with other tropical fruits like papaya or peaches if desired.
- Store assembled cake in the refrigerator and consume within 2 days for optimal freshness.
