Name: Mango Cream Chiffon Cake: 10 Reasons to Indulge
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Tropical
Ingredients: 6 large egg whites; 3/4 cup granulated sugar (divided); 3 large egg yolks; 1/2 cup vegetable oil; 1 1/2 cups all-purpose flour; 1/2 cup mango simple syrup; 1 cup mango pulp; 2 cups heavy cream; 1 teaspoon vanilla extract; 2 large mangoes, sliced

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Mango Cream Chiffon Cake is a light and airy dessert that captures the essence of tropical sunshine. This cake is layered with luscious whipped cream, rich mango syrup, and fresh mango slices, creating a refreshing treat perfect for any occasion. Whether you’re celebrating a special event or simply indulging in something sweet, this cake is sure to impress with its elegant appearance and delightful flavor.

Why You’ll Love This Mango Cream Chiffon Cake

This delightful cake offers numerous benefits. Firstly, its **light texture** makes it a refreshing choice for warm days. Secondly, the **vibrant mango flavor** transports you to tropical destinations with each bite. Thirdly, it’s visually stunning, making it perfect for celebrations. Fourthly, it’s easy to customize with different fruits or toppings. Additionally, this cake is vegetarian-friendly, aligning with various dietary preferences. Lastly, it’s simple to make using basic baking techniques, making it accessible even for novice bakers. This **tropical** dessert is perfect for any occasion!

Mango Cream Chiffon Cake: 10 Reasons to Indulge - Mango Cream Chiffon Cake - main visual representation

Ingredients for Mango Cream Chiffon Cake

Gather these items:

6 large egg whites
3/4 cup granulated sugar (divided)
3 large egg yolks
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 cup mango simple syrup
1 cup mango pulp
2 cups heavy cream
1 teaspoon vanilla extract
2 large mangoes, sliced

How to Make Mango Cream Chiffon Cake Step-by-Step

Step 1: Preheat the oven to 350°F (175°C) and lightly grease the cake pans.
Step 2: In a clean bowl, whip the egg whites with half of the granulated sugar until stiff peaks form.
Step 3: In another bowl, beat the egg yolks with the remaining sugar and vegetable oil until smooth and pale.
Step 4: Sift in the flour and fold gently until combined.
Step 5: Fold the whipped egg whites (meringue) into the yolk mixture in batches, being careful not to deflate the batter.
Step 6: Pour batter evenly into prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely. Slice each cake horizontally into two layers once cooled.
Step 8: Prepare the mango syrup by simmering chopped mango with water until thickened, then strain and cool.
Step 9: Whip the heavy cream and vanilla extract until stiff peaks form.
Step 10: To assemble: Brush each cake layer with mango syrup, spread a thin layer of whipped cream, and spoon some mango pulp over it. Repeat with remaining layers.
Step 11: Frost the entire cake with whipped cream and decorate the top with fresh mango slices.

Mango Cream Chiffon Cake: 10 Reasons to Indulge - Mango Cream Chiffon Cake - additional detail

Pro Tips for the Perfect Mango Cream Chiffon Cake

Keep these in mind:

Ensure your egg whites are completely free of yolks for maximum volume.
Use fresh mango for the best flavor and vibrant color.
Allow the cake to cool completely before frosting to prevent melting.

Best Ways to Serve Mango Cream Chiffon Cake

For a delightful experience, serve this cake chilled with a scoop of coconut ice cream. You can also pair it with a tropical fruit salad or a drizzle of additional mango syrup for extra sweetness. This cake makes a gorgeous centerpiece for any dessert table!

How to Store and Reheat Mango Cream Chiffon Cake

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To maintain its freshness, avoid stacking layers. If you prefer to enjoy it chilled, simply serve it directly from the fridge. For meal prep, you can bake the cake layers ahead of time and assemble them on the day of serving.

Frequently Asked Questions About Mango Cream Chiffon Cake

What’s the secret to perfect Mango Cream Chiffon Cake?

The secret lies in ensuring the egg whites are perfectly whipped to stiff peaks, which gives the cake its light and airy texture. Additionally, folding in the meringue gently helps maintain that fluffiness.

Can I make Mango Cream Chiffon Cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them in the refrigerator. Assemble the cake with whipped cream and mango syrup on the day you plan to serve it for the best flavor and freshness.

How do I avoid common mistakes with Mango Cream Chiffon Cake?

To avoid common pitfalls, ensure your mixing bowls are clean and dry when whipping egg whites. Also, be careful not to overmix when folding in the meringue to maintain the cake’s airy consistency.

Variations of Mango Cream Chiffon Cake You Can Try

Feel free to experiment with this recipe! You can substitute mango with other tropical fruits like passion fruit or pineapple for a different flavor profile. Adding lime zest to the whipped cream can give it a zesty kick, perfect for summer gatherings. This cake can also be made gluten-free by using a gluten-free flour blend, catering to various dietary needs.

For more dessert ideas, check out our Pistachio Pavlova Meringue Cakes or Easy Cinnamon Rolls. If you’re interested in more tropical flavors, you might enjoy our Spaghetti with Garlic and Oil recipe.

Mango Cream Chiffon Cake: 10 Reasons to Indulge

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Author: Michael
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A light and airy chiffon cake layered with whipped cream, mango syrup, and fresh mango slices. This Mango Cream Chiffon Cake is a tropical, sunshine-filled dessert that’s both elegant and refreshing.

Ingredients

Scale

6 large egg whites
3/4 cup granulated sugar (divided)
3 large egg yolks
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 cup mango simple syrup
1 cup mango pulp
2 cups heavy cream
1 teaspoon vanilla extract
2 large mangoes, sliced

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease the cake pans.
In a clean bowl, whip the egg whites with half of the granulated sugar until stiff peaks form.
In another bowl, beat the egg yolks with the remaining sugar and vegetable oil until smooth and pale.
Sift in the flour and fold gently until combined.
Fold the whipped egg whites (meringue) into the yolk mixture in batches, being careful not to deflate the batter.
Pour batter evenly into prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely. Slice each cake horizontally into two layers once cooled.
Prepare the mango syrup by simmering chopped mango with water until thickened, then strain and cool.
Whip the heavy cream and vanilla extract until stiff peaks form.
To assemble: Brush each cake layer with mango syrup, spread a thin layer of whipped cream, and spoon some mango pulp over it. Repeat with remaining layers.
Frost the entire cake with whipped cream and decorate the top with fresh mango slices.