mango chiffon cake

Soft and spongey chiffon cake with layers of fluffy whipped cream and fresh mangoes

Mango Chiffon Cake

cream of tartar

sugar

milk

g oil

vanilla extract

g cake flour

baking powder

whipping cream

g sugar

mangoes (peeled & cubed)

Preheat oven to 350°F. Line three 6” cake pans with a round of parchment paper on the bottom. Do not grease the pans. Set aside.

In a large mixing bowl, add the egg whites and cream of tartar. Use an electric mixer fitted with a whisk attachment to beat the egg whites until they become soft, foamy peaks.

Beat in one spoonful of granulated sugar at a time, mixing in between each addition, until all the sugar is added and the meringue becomes stiff peaks that hold their shape when you pull the whisk out of it. Set aside.

In a separate large bowl, add in the egg yolks, milk, oil, and vanilla extract. Use the same mixer to whisk together until combined.

Using a fine mesh sieve, sift in the cake flour and baking powder into the egg yolk mixture. Use a silicone spatula to fold together until smooth and no lumps remain.

Add half of the egg white meringue into the egg yolk mixture. Fold together until combined. Add the rest of the meringue and fold together until no streaks of batter are visible and the mixture is fluffy and airy.

Divide cake batter into your three prepared cake pans.

Place a second roasting pan filled with about 1” of hot, freshly boiled water on the bottom rack of the oven.

Bake cakes on the middle rack for 20–25 minutes or until the the tops are set and lightly golden brown. Let cool for at least 20-30 minutes before flipping the cakes out onto a cooling rack to cool completely before assembling the cake.

Chiffon Cake

In a large mixing bowl, add in the whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to beat until it thickens and becomes soft peaks.

Place your first cake layer down on a cake turntable. Use an offset spatula to spread a thin layer of whipped cream on top. Place down an even layer of mango chunks on top of the whipped cream. Smooth a couple more dollops of whipped cream on top to fill in the gaps between the mangoes and seal them together. Repeat with your remaining cake layers.

Smooth a thin layer of whipped cream over the entire cake as a crumb coat. Chill the cake in the fridge for 10-15 minutes. Spread on a final layer of whipped cream and use a bench scraper to smooth. Decorate with any remaining whipped cream and mango chunks.

Whipped Cream &amp; Filling

Soft and fluffy chiffon cake infused with the tropical aroma of mango. This is one of the great ways to use mangoes when they are in season.

Soft Fluffy Mango Chiffon Cake

egg egg with the shell)

gr sugar

70 gr oil

30 gr whole milk

mango puree

gr cake flour

tsp salt

tsp vinegar (or

mango

Whipped cream

Make sure your chiffon cake pan does not have a non-stick coating or your cake will not rise. The cake needs to cling to the side of the pan to rise tall

Get the eggs out of the fridge and separate them when they are still cold. They are easier to separate when they are cold. Let the yolks and the whites come to a room temperature, this may take about 30 minutes or so

Puree the mango in a food processor or a blender until smooth

Preheat your oven to 330 F (165 C) for conventional oven. If you have a convection oven, I suggest lowering the temperature by 20 F (15 C). Place the oven rack 4th from the top (or adjust accordingly, you will know your oven best)

Place the egg whites in a clean mixing bowl. I use a stand mixer with a whisk attachment. You will have trouble whipping your meringue if there&#39;s a trace of grease in your utensils or bowls

In a separate bowl, whisk the egg yolks, sugar and cooking oil, then add milk and mango puree. Sift in the cake flour and salt into the batter. Whisk to mix into a smooth batter. Set aside

Prepare the cake batter:

Beat the egg whites on medium speed until frothy, add cream of tartar or lemon juice/vinegar and whip until it turns whitish and air bubbles are fine. Gradually add the sugar as you beat, in 3 batches. I beat them at medium speed (speed 6 on Kitchen Aid)

This will take a bit longer compared to beating at high speed. I used to do higher speed (speed 8), but the meringue is smoother and nicer when I maintain the speed on 6 and much more stable too. I highly recommend stopping several times to check on the consistency and scraping the sides of the bowl to make sure no sugar is left on the side of the bowl

Whip until you reach a stiff peak but still have a slight bent on the tip. Then lower the speed to 4 and whip for 1 minute to even out large bubbles and stop beating

Whipping the meringue:

Gently fold 1/3 of the meringue into the thick batter. Using a whisk, using a cutting motion and fold over to mix. Repeat this motion several rounds. Continue on with the second 1/3  of the meringue again to mix. For the last 1/3 of the meringue, use a rubber spatula instead to ensure you get all the batter at the bottom of the bowl mixed in as well. Use a cut down in the middle and fold over motion to fold gently but quickly. Make sure you don&#39;t see any more white meringue. The mixture should be fluffy and voluminous.

Pour the batter into an UNGREASED chiffon cake pan. Use a rubber spatula to smooth the surface. Gently drop the cake pan from about 10 cm height on the counter 2-3 times. Use a skewer to draw a zig zag to pop bubbles inside the cake batter

Fold meringue into the cake batter:

Put the chiffon pan in the middle rack and let it bake for 50-55 minutes for 8-inch chiffon cake. The time is just for reference. Your oven may need less or more time to bake

Baking:

I know this is weird to say, but it&#39;s actually &quot;safer&quot; to overbake chiffon cake than underbaking. Underbaking tends to cause the cake to collapse. Usually if you insert a skewer inside the cake and no crumbs stick to it or very minimal crumbs, it is safe to say that the cake is cooked through. You can also touch the top and if it springs back, it&#39;s a good sign that it&#39;s cooked through. I like to have some golden brown on top. I don&#39;t know if you notice, but when the cake has a golden brown color on top, it&#39;s actually more flavorful too than when the cake is pale in color

Don&#39;t be alarmed if your cake has some cracks on top. What you are looking at will become the bottom of your cake. I know many people mind it a lot and make a big fuss when the top of the chiffon cake cracks, but actually it&#39;s not a flaw.

Test for doneness:

Drop the cake pan from about 10 cm height on the counter several times to prevent shrinkage when you pull the cake out of the oven. Then carefully invert the pan upside down immediately. Please don&#39;t be tempted to remove it from the pan if it&#39;s still warm. It takes about one to two hours to cool down completely

Once it&#39;s cool down completely, use a spatula knife to run through the edge and the outer center of the tube to help release the cake. Gently push the base to lift the cake out. Use the knife again to run through the base of the pan and then carefully release the cake

I suggest that you wait for 24 hours before serving the cake (if you can wait). The flavor always gets better the next day compared to when you serve it on the same day

Cooling:

Let the cake cool down completely. Store the cake in an air-tight container for up to 3 days at room temperature. Try to finish it within 3 days

How to store:

The cake can be served as is or you can serve it with slices of fresh mango and some whipped cream or a light dusting of icing sugar

To serve:

Hi Marvellina, could I use frozen mangoes for the puree? I plan to make this at a time where mangoes aren’t in season

This recipe makes a very soft and airy chiffon cake, and the mild mango flavour suites well for a chiffon cake. I’d suggest making some mango whipping cream if anyone is wanting a more stronger flavour — along with some sliced mango. I personally like more stronger flavours so I added those toppings. Overall, this is a fantastic recipe!

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Mango Chiffon Cake

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Top 2 mango chiffon cake recipes from across the web

The most viewed mango chiffon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mango Chiffon Cake

Soft Fluffy Mango Chiffon Cake

The most viewed mango chiffon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine