Here’s a recipe for a light and fluffy Mango Chiffon Cake:
Mango Chiffon Cake Recipe
Ingredients:
For the Cake:
- 1 ¾ cups (220g) cake flour
- 1 ½ cups (300g) granulated sugar, divided
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (120ml) mango puree (fresh or canned)
- ½ cup (120ml) water
- 7 large eggs, separated
- ¼ cup (60ml) vegetable oil
- 1 tsp vanilla extract
- ½ tsp cream of tartar
For the Mango Whipped Cream:
- 1 cup (240ml) heavy whipping cream, chilled
- 2 tbsp powdered sugar
- ½ cup (120ml) mango puree
For the Mango Filling:
- 1 cup (240ml) mango puree
- 2 tbsp sugar (optional, depending on the sweetness of the mango)
- 1 tbsp cornstarch mixed with 1 tbsp water (for thickening)
Instructions:
1. Prepare the Cake:
- Preheat your oven to 325°F (160°C).
- In a large bowl, sift together the cake flour, 1 cup of the sugar, baking powder, and salt.
- In another bowl, whisk together the egg yolks, mango puree, water, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- In a separate large bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the remaining ½ cup sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into an ungreased 10-inch tube pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, invert the pan onto a cooling rack and let the cake cool completely in the pan.
2. Prepare the Mango Filling:
- In a small saucepan, combine the mango puree and sugar (if using).
- Cook over medium heat until the mixture starts to simmer.
- Stir in the cornstarch slurry and cook until the mixture thickens, about 2-3 minutes.
- Remove from heat and let it cool completely before using.
3. Prepare the Mango Whipped Cream:
- In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form.
- Gently fold in the mango puree until well combined.
4. Assemble the Cake:
- Once the cake is completely cooled, remove it from the pan.
- Carefully slice the cake horizontally into three layers.
- Spread a layer of mango filling on the bottom layer of the cake, then add a layer of mango whipped cream.
- Repeat with the second layer.
- Place the final layer on top and cover the entire cake with the remaining mango whipped cream.
- Optionally, you can garnish with fresh mango slices or other fruits.
5. Serve:
- Chill the cake for at least an hour before serving to allow the flavors to meld.
- Slice and enjoy your fluffy and fruity Mango Chiffon Cake!
This cake is light, airy, and bursting with tropical mango flavor, perfect for any occasion!
