Mango Chiffon Cake is a light and fluffy cake smothered with whipped cream and fresh mangoes. This delicious dessert is surprisingly easy to make, perfect for any occasion!
Jump to:
Ingredients you'll need
Notes and substitutions
- Cake flour: This is a finely milled, low-protein flour that results in a soft, light texture in cakes. In a pinch, you can use all-purpose flour, though it may make your cake slightly denser.
- Eggs: Separate the eggs into whites and yolks while they're cold, as it's easier this way. However, remember that eggs at room temperature whip up better.
- Mangoes: Use Manila (also known as Philippine) mangoes or Ataulfo (also known as Champagne) mangoes, as they are sweeter and less fibrous than other varieties.
- Oil: Use a neutral oil like vegetable or canola oil.
- Cream of tartar: This is a white, powdery acid known as potassium bitartrate. It's used in baking to stabilize whipped eggs, maintaining their volume and texture.
- Heavy cream: Also known as heavy whipping cream, this is a thick, rich cream with a high fat content that is ideal for making a stable, fluffy frosting.
- Powdered sugar: Also called confectioners' sugar, it typically contains a small amount of cornstarch that helps stabilize the whipped cream. In a pinch, you can use granulated sugar.
How to make this recipe
Preheat your oven to 350° F (175° C).
Line the bottom of (2) 8-inch round pans, preferably nonstick aluminum and 3-inch deep, with parchment paper. Do not grease the sides to allow the cake batter to "crawl" up the sides, helping it rise properly.
Step 1 : Dry ingredients
In a bowl, combine 1½ cups flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt (use half for table salt). Whisk together and set aside.
Step 2: Wet ingredients
In a large bowl, combine 6 egg yolks, ¾ cup mango purée, ½ cup granulated sugar, ½ cup oil, lemon zest (from 1 lemon), and 1 teaspoon vanilla extract. Whisk until well-combined. Set aside.
Step 3: Combine dry and wet ingredients
Sift half of the dry ingredients into the wet ingredients. Using a whisk or spatula, gently fold them together until just combined.
Sift in the rest of the dry ingredients and continue to fold gently until the mixture is smooth and free of lumps. Mix gently to keep the batter light and fluffy; be careful not to overmix. Set aside.
PRO TIP: Sift the dry ingredients to remove any lumps for a smooth and uniform mixture.
Step 4: Make the meringue
In a bowl, combine 6 egg whites, ½ cup granulated sugar, and ½ teaspoon cream of tartar. Beat on medium-high speed until glossy and firm peaks form, about 7-8 minutes. The peaks should hold their shape when the whisk is lifted and turned upside down. This creates a meringue, which will help give the cake its light, fluffy texture.
PRO TIP: Use a clean, dry, and grease-free bowl—preferably metal or glass—when making meringue. Wipe the bowl with vinegar or lemon juice to remove any hidden fat or grease, making sure that the egg whites whip up well. Egg whites at room temperature will create more volume and firmer peaks.
Step 5: Combine meringue with batter
Fold about ⅓ of the meringue into the wet ingredients to lighten the mixture, making it easier to incorporate the rest of the meringue without deflating it. Carefully fold in the rest of the meringue until just combined and no white streaks are visible. Avoid overmixing to keep the cake light and airy.
PRO TIP: Use a large, flat spatula to fold: cut through the center, then sweep the bottom and side of the bowl, folding it over on top. Turn the bowl slightly with each fold. This method gently combines ingredients without deflating the meringue.
Step 6: Bake the cake
Divide the cake batter into the pans and smooth the top with a spatula. Before baking, gently tap the pans on the counter a few times and run a small knife or a skewer through the batter to release any remaining bubbles or air pockets.
Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. The cake is ready when it bounces back when lightly touched.
PRO TIP: Follow the baking time closely. Overbaking can cause the cake to rise and then fall, while underbaking may make it sink when cooled. When in doubt, slightly overbaking is safer than underbaking to make sure it's fully set.
Step 7: Cool the cake
After baking, lift and drop the pan from a short height (about 6 inches) onto a flat surface. This gentle shock helps set the cake's structure and prevents excessive shrinking as it cools.
Cool completely in the pans, preferably on a wire rack, without inverting (a step typically done when using a tube pan). When fully cooled, run a knife or offset spatula along the edges of the pan to loosen the cake. Carefully flip the cake onto a plate to remove it from the pan.
Step 8: Make the frosting
Combine 2 cups of heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract in a bowl. Beat on medium-high speed until firm peaks form, about 3 minutes. The peaks should be stiff and hold their shape when the whisk is lifted. If you're not ready to assemble the cake right away, refrigerate the mixture until needed.
PRO TIP: For the best whipped cream, use cold heavy cream and chill your bowl and whisk beforehand. It makes the cream whip faster and increase in volume, giving you a more stable and thicker frosting.
Step 9: Assemble
Place the first layer on your serving plate, then use an offset spatula to spread a generous layer of whipped cream on top. Scatter the sliced mangoes over the cream, then cover with another layer of whipped cream.
Carefully place the second cake layer on top, then cover the cake with whipped cream. Smooth it out for an even finish and refrigerate for a few hours. Decorate with more mangoes right before serving.
Enjoy your delicious Mango Chiffon Cake with whipped cream and fresh mangoes!
Store the cake in the refrigerator until you're ready to serve to keep the whipped cream firm and fresh. Since this cake uses fresh whipped cream and mangoes, it is best enjoyed within 2-3 days for optimal freshness.
Recipe FAQs
Chiffon cake is a type of sponge cake known for its light and airy texture. It's made with a small amount of oil and a high ratio of eggs, with the yolks and whites beaten separately to incorporate air. This makes the cake fluffier and more moist than traditional sponge cakes.
Chiffon cake contains eggs (both yolks and whites) and oil, while angel food cake is made with only egg whites and no fat (like butter or oil). While both cakes are light and airy, Chiffon Cake is more moist and tender due to the fat content.
Traditional sponge cake is made with flour, sugar, and eggs, relying on beaten eggs to provide its airy structure, without added fats. Chiffon cake is made with similar ingredients but includes oil and separately beating the egg whites from the yolks, making it fluffier and more tender.
A tube pan is usually recommended for chiffon and angel food cakes for even baking and to help the cake rise by clinging and crawling up the ungreased sides. After baking, the pan is inverted to cool the cake and prevent the light, airy cake from collapsing. However, for a two-layer cake like in this recipe, using round pans is a practical choice.
Yes, you can freeze chiffon cake without the frosting. Wrap it tightly in plastic wrap and freeze for up to three months. Thaw it overnight in the refrigerator or at room temperature for a few hours before serving.
Large bubbles in your cake can occur if the batter is overmixed, poured too quickly, or if air isn't removed properly before baking. To prevent these bubbles, mix the batter gently until just combined, pour it slowly into the pan, and tap the pan on the counter several times to release trapped air. Additionally, running a knife or skewer through the batter can help remove any remaining bubbles.
Your chiffon cake might sink for several reasons. Underbaking is a common cause; if the cake hasn't baked long enough, its structure won't set properly. Opening the oven door too soon can also lead to a sudden drop in temperature. Overmixing can deflate the air bubbles that help the cake rise. Not cooling the cake properly can also make it sink.
When heavy cream is overwhipped, it becomes grainy and clumpy. If you catch it early enough, you can try adding a few tablespoons of fresh heavy cream and fold it into the overwhipped cream using a spatula. Stop as soon as it returns to a smooth consistency.
Other dessert recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Mango Chiffon Cake
Equipment
- Stand or hand-held mixer
- (2) 8-inch round nonstick aluminum baking pans, 3 inches deep
- Mixing bowls
- Balloon whisk
- Rubber or silicone spatula
- offset spatula
Ingredients
Chiffon cake
- 1½ cups cake flour see note
- 1 teaspoon baking powder
- ½ teaspoon kosher salt (use half for table salt)
- 6 large eggs yolks and whites separated; see note
- ¾ cup mango puree see note
- 1 cup granulated sugar divided
- ½ cup oil (canola or vegetable) see note
- Lemon zest (from 1 lemon)
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar see note
Mangoes and Whipped Cream
- 2 cups heavy cream see note
- ¼ cup powdered sugar more to taste; see note
- 1 teaspoon vanilla extract
- 3-4 fresh mangoes chopped or sliced
Instructions
- Preheat your oven to 350° F (175° C) and line the bottom of your pans with parchment paper. Do not grease the sides to allow the cake batter to "crawl" up the sides, helping it rise properly.
- Dry ingredients: In a bowl, combine the flour, baking powder, and salt. Whisk together and set aside.
- Wet ingredients: In a large bowl, combine the egg yolks, mango purée, ½ cup granulated sugar, oil, lemon zest, and vanilla extract. Whisk until well-combined. Set aside.
- Sift half the dry ingredients into the wet, gently folding with a whisk or spatula until just combined. Add the remaining dry ingredients, continuing to fold until smooth. Keep the batter light and fluffy and do not overmix. Set aside.
- In a bowl, make the meringue by combining the egg whites, ½ cup granulated sugar, and cream of tartar. Beat at medium-high until firm, glossy peaks form in 7-8 minutes, which stand straight when the whisk is inverted.
- Fold ⅓ of the meringue into the wet ingredients to lighten the mixture. Then, gently fold in the rest until just combined and no white streaks are visible. Do not overmix.
- Pour the batter into prepared pans and smooth the top. Tap the pans on the counter a few times and run a small knife or a skewer through the batter to release any remaining bubbles or air pockets.
- Bake for 25-28 minutes or until a toothpick comes out clean and the cake springs back when touched.
- After baking, drop the pans from 6 inches high onto a surface to set the cake's structure and reduce shrinking. Cool completely in the pans, preferably on a wire rack. When fully cooled, run a knife or offset spatula along the edges of the pan to loosen the cake, then flip the cake onto a plate to remove it from the pan.
- Make the frosting by combining heavy cream, powdered sugar, and vanilla extract in a bowl. Beat on medium-high speed until firm peaks form, about 3 minutes. The peaks should be stiff and hold their shape when the whisk is lifted. Refrigerate, if needed, until ready to assemble.
- To assemble, place the first layer on a plate. Use an offset spatula to spread a generous layer of whipped cream on top, scatter sliced mangoes over the cream, then cover with another layer of whipped cream. Place the second layer on top and cover the cake with whipped cream. Refrigerate for a few hours, then decorate with more mangoes before serving.
Notes
- Cake flour: This is a finely milled, low-protein flour that results in a soft, light texture in cakes. In a pinch, you can use all-purpose flour, though it may make your cake slightly denser.
- Eggs: Separate the eggs into whites and yolks while they're cold, as it's easier this way. However, remember that eggs at room temperature whip up better.
- Mangoes: Use Manila (also known as Philippine) mangoes or Ataulfo (also known as Champagne) mangoes, as they are sweeter and less fibrous than other varieties.
- Oil: Use a neutral oil like vegetable or canola oil.
- Cream of tartar: This is a white, powdery acid known as potassium bitartrate. It's used in baking to stabilize whipped eggs, maintaining their volume and texture.
- Heavy cream: Also known as heavy whipping cream, this is a thick, rich cream with a high fat content that is ideal for making a stable, fluffy frosting.
- Powdered sugar: Also called confectioners' sugar, it typically contains a small amount of cornstarch that helps stabilize the whipped cream. In a pinch, you can use granulated sugar.
- Sift dry ingredients to remove lumps, for a smoother, lighter cake.
- Use a clean, dry, grease-free bowl (metal or glass) for meringue; wipe with vinegar or lemon juice to remove residual fat.
- Egg whites at room temperature lead to greater volume and firmer peaks in meringue.
- Chill bowl and whisk before whipping heavy cream; cold ingredients yield a more stable and thicker frosting.
is fitspresso real or fake
I love how your posts are both informative and entertaining You have a talent for making even the most mundane topics interesting
temp mail
I do not even know how I ended up here but I thought this post was great I dont know who you are but definitely youre going to a famous blogger if you arent already Cheers.
Nora Reyes
Hello! Thank you so much for your kind words! I'm so glad to hear you enjoyed the post and ended up here, even if by chance. Your encouragement means a lot to me and gives me great motivation. 🙏😊💕
Mark
Wow!
Nora Reyes
Thanks, Mark!