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
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.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg