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Mango Cream Chiffon Cake Recipe

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3.9 from 14 reviews

This Mango Cream Chiffon Cake is a light and airy dessert featuring a delicate chiffon sponge soaked with mango simple syrup, layered and filled with whipped cream and fresh mango pulp. The cake is topped with beautifully arranged fresh mango slices, making it a refreshing and elegant tropical treat perfect for any occasion.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Chiffon Cake

  • 6 large eggs, separated
  • ½ cup granulated sugar (100 g), divided into ¼ cup and ¼ cup
  • ⅓ cup milk (80 g)
  • 3 tbsp vegetable oil (35 g)
  • 2 tsp vanilla bean paste
  • ⅔ cup all-purpose flour (85 g)
  • ¼ cup cornstarch (40 g)
  • ¼ tsp salt
  • ¼ tsp baking powder

Mango Simple Syrup

  • ¼ cup water (60 g)
  • 2 tbsp sugar
  • 2 tbsp mango pulp, fresh or canned

Mango Pulp

  • 1 large sweet, ripe mango of choice

Whipped Cream

  • 3 cups heavy whipping cream, chilled (720 g)
  • ⅓ cup granulated sugar (65 g)
  • 1 tsp vanilla bean paste

Decoration

  • 1–2 mangoes for garnish

Instructions

  1. Preheat and prepare pans: Preheat your oven to 325°F (163°C). Line the bottoms of two 8-inch cake pans with parchment paper without greasing or spraying the pans.
  2. Separate eggs: Separate the egg whites and yolks into clean, separate bowls.
  3. Make meringue: Whisk the egg whites on medium speed until frothy. Gradually add ¼ cup sugar, one tablespoon at a time, whisking until the mixture forms a shiny, glossy, stiff meringue that holds its shape. Avoid overwhisking.
  4. Prepare yolk mixture: To the egg yolks, add the remaining ¼ cup sugar, milk, vegetable oil, and vanilla bean paste. Whisk to combine thoroughly.
  5. Combine dry ingredients: Sift together the all-purpose flour, cornstarch, baking powder, and salt. Gently whisk this into the egg yolk mixture until no lumps remain.
  6. Fold meringue into batter: Add one-third of the meringue to the egg yolk mixture and fold gently. Then fold in the remaining meringue using a rubber spatula and gentle “J” folding motions to keep the batter light and fluffy. Do not overmix.
  7. Prepare for baking: Divide the batter evenly between the two cake pans, pouring gently. Place the pans inside a larger sheet pan and pour about half an inch of boiling water into the sheet pan to create a water bath.
  8. Bake: Bake in the preheated oven for 23–25 minutes, or until a toothpick inserted in the center comes out with a few light crumbs. The cake should not brown.
  9. Cool cakes: Let the cakes cool in their pans for 3–5 minutes. Carefully loosen the edges with a knife if needed and invert them out. Remove parchment paper and allow to cool completely.
  10. Make mango simple syrup: In a small saucepan, combine water, sugar, and mango pulp. Heat and stir until sugar dissolves completely. Let cool.
  11. Prepare mango pulp: Peel and remove the flesh from 1 ripe mango. Blend until smooth. For fibrous mangoes, strain pulp through a sieve to remove fibers.
  12. Whip cream: In a large chilled bowl, combine heavy whipping cream, sugar, and vanilla bean paste. Whisk on medium-high speed until stiff peaks form. Scrape the bowl as needed. Do not overwhip. Keep refrigerated until assembly.
  13. Slice cakes: Once cakes and components are ready, slice each cake horizontally into two layers using a serrated knife, resulting in four layers total.
  14. Assemble cake layers: Place the first cake layer on a turntable or serving plate. Lightly brush it with mango simple syrup using a pastry brush.
  15. Add filling: Spread a thick layer of whipped cream over the layer. Pipe a thick border of whipped cream around the edge to form a dam. Spoon about 3 tablespoons of mango pulp inside the dam and spread evenly. This prevents leakage.
  16. Repeat layering: Repeat the process with the remaining layers, brushing with syrup, spreading cream, and adding mango pulp. For the final cake layer, brush the cut side with syrup before placing it on top.
  17. Frost cake: Cover the entire cake with the remaining whipped cream, smoothing the surface evenly. Refrigerate to chill.
  18. Decorate: When ready to serve, slice 1–2 mangoes thinly. Arrange the slices on top of the cake in a floral or petal pattern starting from the outer edge overlapping inward.
  19. Serve: Slice and serve chilled for a refreshing and elegant dessert.

Notes

  • Use room temperature eggs for easier separation and better volume in meringue.
  • Be careful not to overmix the batter when folding in the meringue to keep the cake light and airy.
  • The water bath during baking ensures a moist, tender chiffon cake without browning.
  • Chill the whipped cream and mixing bowl for best results when whipping cream.
  • For a smoother mango pulp, use ripe Ataulfo or Alphonso mangoes.
  • This cake is best served the same day or within 24 hours for freshness.
  • Store leftovers covered in the refrigerator and consume within 2 days.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Find it online: https://recipeteach.com/mango-cream-chiffon-cake-recipe/