Mango Cream Chiffon Cake

A delicate, fluffy, and tropical dessert Mango Cream Chiffon Cake that will leave you craving for more! With its light chiffon texture, fresh mango pulp, and creamy whipped topping, this cake is a showstopper. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake’s airy structure and rich mango flavor will melt your heart in every bite.

About The Recipe

When it comes to light, fluffy, and fruity desserts, nothing beats a chiffon cake. And when combined with the bright, tropical flavor of ripe mangoes, you get a cake that’s pure heaven on a plate. This Mango Cream Chiffon Cake is not your typical cake—it’s a unique, melt-in-your-mouth dessert that perfectly balances the soft, airy cake with the sweet mango filling and smooth whipped cream.

Making this cake takes a bit of patience, but the result is totally worth it. The base of the cake is a chiffon texture—moist, light, and just the right amount of fluffiness. With the addition of fresh mango pulp, a slight mango simple syrup soak, and a luscious whipped cream filling, this cake becomes an unforgettable tropical delight.

I wanted to create a cake that felt both light and indulgent, fresh and rich, and I believe I’ve nailed it. This cake is perfect for all kinds of celebrations, from birthdays to holiday gatherings, or just when you’re craving a delicious treat. It will impress your guests and bring the sunny vibes of tropical fruits right into your kitchen!

Reasons You Will Love This Mango Cream Chiffon Cake

• Fluffy Texture: The chiffon cake base is light and fluffy, just the way a perfect chiffon cake should be.
• Tropical Flavor: The fresh mango pulp and simple syrup infuse the cake with the vibrant flavor of mango in every layer.
• Whipped Cream Filling: A generous layer of freshly whipped cream adds the perfect contrast to the lightness of the cake.
• Perfect for Any Occasion: Whether it’s a celebration or a cozy dessert, this cake is sure to impress your family and friends.
• Refreshing: The tropical flavor and fluffy texture make this cake refreshing, perfect for warmer weather or anytime you need a bright, flavorful treat!

Equipment Needed

To ensure that your Mango Cream Chiffon Cake comes out just as perfect as the picture, here’s what you’ll need:

• Mixing Bowls – You’ll need separate bowls for mixing the meringue, batter, and whipped cream.
• Whisk/Hand Mixer – A hand mixer or stand mixer works best for whisking the meringue and whipping the cream.
• Spatula – For folding the meringue into the batter gently.
• Cake Pans – Use two 8-inch round cake pans for this recipe. Ensure they are lined with parchment paper at the bottom.
• Cooling Rack – You’ll need a rack to cool the cakes properly after baking.
• Offset Spatula/Piping Bag – To spread and pipe the whipped cream filling and mango pulp smoothly.
• Serrated Knife – For leveling the cake layers and cutting them evenly.
• Plastic Wrap – To cover the cake while it chills in the fridge.

Ingredients

For the Chiffon Cake:

• 6 large eggs, separated
• ½ cup granulated sugar (100g); divided into ¼ cup and ¼ cup
• ⅓ cup milk (80g)
• 3 tbsp vegetable oil (35g)
• 2 tsp vanilla extract
• ⅔ cup all-purpose flour (85g)
• ¼ cup cornstarch (40g)
• ¼ tsp salt
• ¼ tsp baking powder

Description:

• Eggs: Eggs play a crucial role in creating the light texture of the chiffon cake. You’ll separate the yolks and whites to make a meringue base and a smooth batter.
• Sugar: Dividing the sugar into two parts helps create a smooth meringue, contributing to the fluffiness of the cake.
• Milk and Oil: These add moisture to the cake without making it heavy, which is essential for the chiffon texture.
• Vanilla Extract: Adds flavor to the cake, giving it a warm, comforting note that complements the tropical mango.
• Flour and Cornstarch: These are the base of the cake, working together to create the perfect tender structure. The cornstarch helps to soften the crumb.
• Baking Powder and Salt: Essential for leavening and balancing the sweetness.

For the Mango Simple Syrup:

• ¼ cup water (60g)
• 2 tbsp sugar
• 2 tbsp mango pulp (freshly made or canned)

Description:

• Water and Sugar: Combined to create a syrup that moistens the cake layers and adds a hint of sweetness.
• Mango Pulp: This gives the syrup its mango flavor and ties in beautifully with the rest of the tropical theme of the cake.

For the Whipped Cream:

• 3 cups heavy whipping cream, chilled (720g)
• ⅓ cup granulated sugar (65g)
• 1 tsp vanilla extract

Description:

• Heavy Whipping Cream: This is the key ingredient to creating a fluffy, thick whipped cream that will act as the filling between the cake layers.
• Sugar and Vanilla: Adds sweetness and flavor to the cream, making it a perfect companion to the fruity cake.

How to Make Mango Cream Chiffon Cake

Step 1: Prepare the Cake Batter

1. Preheat the Oven: Begin by preheating your oven to 325°F (165°C). Line two 8-inch cake pans with parchment paper. You don’t need to grease the pans, just the parchment paper on the bottom will help with easy removal.
2. Prepare the Meringue: In a clean bowl, beat the egg whites on medium speed until they become frothy. Once frothy, begin adding the first ¼ cup of sugar, 1 tablespoon at a time. Continue whisking until stiff peaks form—this can take several minutes. The meringue should be shiny and hold its shape.
3. Mix Egg Yolks and Wet Ingredients: In another bowl, whisk together the remaining ¼ cup of sugar, milk, vegetable oil, and vanilla extract. Once combined, sift in the flour, cornstarch, salt, and baking powder. Whisk until smooth and free of lumps.
4. Combine Meringue and Egg Yolks: Add a third of the meringue to the egg yolk mixture and fold it gently to combine. Repeat this process with the rest of the meringue, folding it slowly and carefully to maintain the airiness of the batter.
5. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Set the pans in a larger sheet pan and pour about ½ inch of boiling water into the sheet pan to create a water bath. Bake for 23-25 minutes or until a toothpick inserted into the center comes out with only a few light crumbs. The cakes should be tender and spring back to the touch.
6. Cool the Cakes: Once baked, let the cakes cool in the pans for about 3-5 minutes. Then, carefully turn them out and remove the parchment paper. Let the cakes cool completely on a wire rack.

Prepare the Mango Simple Syrup

1. Cook the Mango Syrup: In a small saucepan, combine the water, sugar, and mango pulp. Heat over medium heat until the sugar is dissolved. There’s no need to cook it further—just ensure everything is mixed and the syrup is smooth. Set it aside to cool.

Prepare the Mango Pulp

1. Make the Mango Pulp: Peel and chop the mango, then blend it in a food processor until smooth. If you’re using a fibrous mango variety, pass the pulp through a fine mesh sieve to remove any fibers. This pulp will add both flavor and moisture to the cake.

Whip the Cream

1. Chill the Cream: Make sure your heavy cream is well-chilled before whipping. In a large mixing bowl, combine the chilled heavy cream, sugar, and vanilla extract.
2. Whip the Cream: Using an electric mixer, whip the cream on medium-high speed until stiff peaks form. This should take around 3-4 minutes. Be careful not to overwhip the cream to prevent it from becoming grainy or turning into butter. Set the whipped cream aside in the fridge until you’re ready to assemble the cake.

Assembling and Decorating the Mango Cream Chiffon Cake

Step 1: Slice the Cake Layers

1. Slice the Cake: Once the cakes have completely cooled, use a serrated knife to slice each cake into two even layers. This will give you four layers of cake to work with.

Step 2: Brush with Mango Simple Syrup

1. Brush with Syrup: Place the first layer of cake onto your cake stand or turntable. Using a pastry brush, lightly brush the top of the cake layer with the mango simple syrup. This step adds moisture and infuses the cake with a wonderful mango flavor.

Step 3: Add Mango Pulp and Whipped Cream

1. Add Mango Pulp: After brushing the first layer with syrup, spread a generous layer of whipped cream over the top. Then, using a piping bag, pipe a border of whipped cream around the edge to create a “well” or “dam.”
2. Fill the Dam: Inside this border, spoon approximately 3 tablespoons of mango pulp and spread it evenly. The whipped cream will keep the pulp in place.

Step 4: Repeat the Layers

1. Repeat: Continue this process with the remaining cake layers. For each subsequent layer, brush the top with the mango simple syrup, spread whipped cream, pipe the border, and add mango pulp inside the border.

Step 5: Final Layer

1. Finish with the Last Layer: For the final layer, brush the cut side with the mango syrup before gently placing it on top of the cake.
2. Frost the Cake: Once all the layers are stacked, generously coat the top and sides of the cake with the remaining whipped cream.

Step 6: Garnish the Cake

1. Decorate with Mango Slices: Slice the remaining mango(s) into thin slices. Start from the outer edge of the cake and arrange the mango slices, flat side down, overlapping them like petals. Continue working inward until the top of the cake is beautifully decorated.
2. Chill and Set: Refrigerate the assembled cake for at least 1 hour before serving to allow the layers to set and the flavors to meld together.

Serving & Enjoying Your Mango Cream Chiffon Cake

1. Serve & Enjoy: When ready to serve, slice the cake carefully with a sharp knife. Serve chilled for the best flavor and texture.

This Mango Cream Chiffon Cake is perfect for warm weather gatherings, birthday parties, or whenever you want to treat yourself to a light and refreshing dessert.

How to Store the Cake:

• Storage: If you have leftovers, store them in the refrigerator for up to 3 days. The cake should be covered to prevent it from drying out or absorbing other odors from the fridge.
• Freezing: You can freeze the cake for up to 2-3 months. Be sure to wrap it tightly in plastic wrap or store it in an airtight container. When ready to eat, let it thaw in the refrigerator overnight.

And there you have it—your perfect Mango Cream Chiffon Cake! The combination of airy chiffon cake, rich mango flavor, and smooth whipped cream makes for a delightful dessert that will impress your guests and leave you craving more.

Enjoy!