Description
Mango Chiffon Cake is a light, airy, tropical dessert made with fluffy chiffon layers infused with mango puree and topped with a silky mango whipped cream frosting.
Ingredients
-
- Chiffon Cake Batter:
- 6 large eggs, separated
- 1 1/2 cups cake flour
- 1 cup granulated sugar (divided)
- 1/2 cup mango puree
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- Mango Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup mango puree
- Fresh mango cubes for topping
Instructions
- Preheat oven to 325°F (160°C). Do not grease the pan.
- In a bowl, mix egg yolks, half the sugar, mango puree, water, oil, and vanilla until smooth.
- Sift in flour, baking powder, and salt; whisk until combined.
- In another bowl, beat egg whites with the remaining sugar until stiff peaks form.
- Gently fold egg whites into the yolk batter in 3 additions.
- Pour batter into a tube pan and bake for 45–55 minutes or until a toothpick comes out clean.
- Invert pan immediately and cool completely before removing cake.
- For frosting, whip heavy cream, powdered sugar, and mango puree until fluffy.
- Frost the cooled cake and top with fresh mango cubes.
Notes
- Use ripe, sweet mangoes for the best flavor.
- Do not grease the pan—this helps the cake rise properly.
- Freeze the frosting for 10 minutes before spreading for easier handling.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baked
- Cuisine: Asian Fusion