Description
This Mango Cream Chiffon Cake is an irresistibly tender and airy dessert featuring a light chiffon cake base layered with fresh whipped cream and sweet mango pulp. Perfectly balanced flavors and a cloud-like texture make it an ideal treat for any special occasion or tropical-themed dessert craving.
Ingredients
Units
Scale
Cake Batter
- 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
Mango Syrup
- 1/4 cup water (60g)
- 2 tbsp sugar
- 2 tbsp mango pulp (freshly made or canned)
Whipped Cream & Filling
- 3 cups heavy whipping cream, chilled (720g)
- 1/3 cup granulated sugar (65g)
- 1 tsp vanilla extract
- 1 large sweet, ripe mango of choice (sliced and cubed for filling and topping)
- 1-2 additional mangoes for decoration
Instructions
- Prepare the Cake Batter: In a clean bowl, whisk the egg yolks with 1/4 cup of sugar until pale and slightly thickened. Add milk, vegetable oil, and vanilla extract, mixing well. In another bowl, sift together the all-purpose flour, cornstarch, salt, and baking powder. Gradually fold dry ingredients into the wet mixture until just combined.
- Whip the Egg Whites: In a separate large, clean bowl, beat the egg whites until foamy. Gradually add the remaining 1/4 cup sugar, continuing to beat until stiff peaks form. Gently fold one-third of the egg whites into the yolk batter to lighten it, then carefully fold in the remaining whites until fully incorporated without deflating the mixture.
- Bake the Cake: Preheat the oven to 325°F (163°C). Pour the batter into an ungreased 9-inch chiffon cake pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Immediately invert the cake pan and let the cake cool upside down to maintain its height and softness. Once cooled, run a knife around the edges and remove the cake from the pan.
- Make Mango Syrup: In a small saucepan, combine water, sugar, and mango pulp. Heat gently until the sugar dissolves and the mixture thickens slightly. Remove from heat and let cool. Brush this syrup evenly over the cooled cake layers to infuse mango flavor and moisture.
- Whip the Cream: Using a chilled bowl and whisk, beat the heavy whipping cream with sugar and vanilla extract until stiff peaks form, creating a luscious whipped cream.
- Assemble the Cake: Slice the chiffon cake horizontally into two or three layers. Spread a generous amount of whipped cream on each layer, then add sliced or cubed mango pieces. Stack the layers carefully. Cover the entire cake with whipped cream and decorate the top with additional mango slices or cubes for a vibrant finish.
- Chill and Serve: Refrigerate the assembled cake for at least 2 hours to allow flavors to meld and the cream to set. Serve chilled for the best texture and taste.
Notes
- Use room temperature eggs for best volume when whipping whites.
- Ensure the bowl and beaters for whipping cream are chilled to achieve stiff peaks faster.
- Fresh ripe mangoes are preferable for the best flavor, but canned mango pulp works well in the syrup.
- Inverting the cake pan after baking helps preserve the silkiness and height of the chiffon cake.
- This cake is best served within 2 days stored in the refrigerator.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
