Mango Chiffon Cake

Light and fluffy chiffon cake smothered with whipped cream and fresh mangoes.

Course Dessert

Cuisine Filipino

Prep Time 35

Cook Time 25

Total Time 1

Servings

Calories 422kcal

Author Nora Rey

Cost $8-$10

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

US Customary - Metric

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.

TIPS:

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.

Nutrition