why make this recipe
Mango Cream Chiffon Cake is a delightful dessert that combines the lightness of chiffon cake with the tropical flavor of fresh mango. This cake is perfect for any occasion, whether it’s a birthday, a summer picnic, or just a treat for yourself. The creamy texture and fruity taste make it a favorite among cake lovers. Plus, it’s simple to make, so anyone can enjoy its deliciousness.
how to make Mango Cream Chiffon Cake
Ingredients :
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup fresh mango puree
- 1 cup heavy whipped cream
- 2 tablespoons powdered sugar
- Fresh mango slices for garnish
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk together oil, water, egg yolks, and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before removing.
- For the filling, whip the cream until soft peaks form, then add powdered sugar and whip until stiff.
- Place one cake layer on a serving plate, spread with mango puree, and top with whipped cream.
- Place the second layer on top, and frost the top and sides with remaining whipped cream.
- Garnish with fresh mango slices and serve.
how to serve Mango Cream Chiffon Cake
Serve this beautiful cake chilled, and enjoy it with a cup of tea or coffee. The refreshing taste of mango with light whipped cream will impress your guests. You can pair it with extra mango slices on the side for a stunning presentation.
how to store Mango Cream Chiffon Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for 3-4 days. If you want to make it ahead of time, you can prepare the cake layers and wrap them tightly in plastic wrap before refrigerating.
tips to make Mango Cream Chiffon Cake
- Make sure to beat the egg whites until they form stiff peaks, as this is key to a light and airy cake.
- Use ripe and sweet mangoes for the puree to enhance the flavor.
- For a more intense mango flavor, you can add a bit of mango extract to the batter.
variation
You can experiment with different fruit purees such as passion fruit or strawberry if you want to change the flavor. This cake can easily be adapted to include your favorite fruit!
FAQs
Can I use canned mango puree?
Yes, you can use canned mango puree, but make sure to choose a high-quality brand with no added sugars for the best flavor.
Can I freeze the Mango Cream Chiffon Cake?
Yes, you can freeze the cake layers without frosting. Wrap them tightly in plastic wrap and then in foil. Thaw them in the refrigerator before frosting.
Is it necessary to separate the eggs?
Yes, separating the eggs helps to create a lighter texture in the cake. The whipped egg whites add volume to the batter.
Mango Cream Chiffon Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup fresh mango puree Use ripe mangoes for best flavor.
- 1 cup heavy whipped cream
- 2 tablespoons powdered sugar
- Fresh pieces mango slices for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk together oil, water, egg yolks, and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Baking
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before removing.
Filling and Assembly
- For the filling, whip the cream until soft peaks form, then add powdered sugar and whip until stiff.
- Place one cake layer on a serving plate, spread with mango puree, and top with whipped cream.
- Place the second layer on top, and frost the top and sides with remaining whipped cream.
- Garnish with fresh mango slices and serve.