Description
This Mango Cream Chiffon Cake is a light and airy dessert featuring a tender chiffon cake base layered with fresh whipped cream and ripe, juicy mangoes. The cake combines the delicate sweetness of mango pulp with the smooth richness of whipped cream, creating a refreshing and elegant treat perfect for any occasion.
Ingredients
Units
Scale
Chiffon 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 Pulp Mixture
- 1/4 cup water (60g)
- 2 tbsp sugar
- 2 tbsp mango pulp (freshly made or canned)
Whipped Cream and Topping
- 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 mangoes for garnish
Instructions
- Prepare the Cake Batter: In a mixing bowl, whisk together the egg yolks, 1/4 cup granulated sugar, milk, vegetable oil, and 2 teaspoons vanilla extract until smooth and combined. In a separate bowl, sift together the all-purpose flour, cornstarch, salt, and baking powder. Gradually add the dry ingredients to the wet mixture and gently fold until just combined.
- Whip Egg Whites: In a clean, dry bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar while continuing to beat until stiff peaks form. Be careful not to overbeat.
- Combine Batter and Egg Whites: Gently fold one-third of the beaten egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites until no white streaks remain, ensuring the batter stays airy.
- Prepare Mango Pulp Mixture: In a small saucepan, combine the water, 2 tablespoons sugar, and 2 tablespoons mango pulp. Heat gently until the sugar dissolves and the mixture is slightly thickened. Remove from heat and let cool.
- Bake the Chiffon Cake: Preheat the oven to 325°F (163°C). Pour the batter into an ungreased chiffon cake pan or tube pan. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, invert the pan and let the cake cool completely in the pan to maintain its structure.
- Prepare Whipped Cream: Using a chilled bowl and beaters, whip the heavy cream with 1/3 cup granulated sugar and 1 teaspoon vanilla extract until firm peaks form. Keep refrigerated until ready to use.
- Assemble the Cake: Once the cake has completely cooled, carefully remove it from the pan. Slice the cake horizontally into two or three even layers. Lightly brush each layer with the cooled mango pulp mixture to add moisture and flavor.
- Layer with Whipped Cream and Mango: Spread a generous layer of whipped cream on the first cake layer, then add sliced ripe mangoes evenly. Repeat layering with remaining cake layers, cream, and mango slices. Finally, cover the top and sides of the cake with the remaining whipped cream.
- Garnish and Chill: Decorate the top of the cake with additional mango slices or mango chunks. Refrigerate the assembled cake for at least 2-3 hours before serving to allow the flavors to meld and the cream to set.
Notes
- Use ripe, sweet mangoes for the best flavor and natural sweetness.
- Ensure the egg whites are beaten properly for the chiffon cake to rise and be airy.
- Do not grease the chiffon cake pan to allow the cake to cling and rise properly.
- Chilling the cake after assembling helps the whipped cream set and makes slicing easier.
- Fresh mango pulp can be substituted with canned mango pulp if fresh is unavailable.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 80 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 110 mg
