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–+ servings
Mango Cream Chiffon Cake

Light & Fluffy Mango Cream Chiffon Cake for Summer Bliss

A delightful Mango Cream Chiffon Cake that captures the essence of summer with its fluffy texture and tropical flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 4 large Egg Whites Essential for creating the cake's light structure.
  • 1 cup Granulated Sugar Opt for superfine for easier mixing.
  • 4 large Egg Yolks Adds moisture and richness.
  • 1/2 cup Vegetable Oil Can be substituted with canola oil.
  • 2 cups All-Purpose Flour Weigh for precision.
For the Mango Syrup
  • 1/2 cup Mango Simple Syrup Made from fresh mangoes.
  • 1 cup Mango Pulp Use fresh fruit.
For the Whipped Cream Frosting
  • 1 cup Heavy Cream Higher fat content is better for whipping.
  • 1 teaspoon Vanilla Extract Choose pure extract.
For Decoration
  • 1 cup Sliced Mangoes For a beautiful cake presentation.

Equipment

  • electric mixer
  • spatula
  • Two 8-inch Round Cake Pans
  • Parchment paper
  • wire rack
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
  2. Whip the egg whites in a large bowl until foamy, gradually add granulated sugar, and whip until stiff peaks form.
  3. In a separate bowl, beat egg yolks with the remaining sugar and vegetable oil until smooth and pale.
  4. Sift all-purpose flour over the egg yolk mixture and gently fold it in.
  5. Fold the whipped egg whites into the yolk and flour mixture in three parts using a gentle figure-eight motion.
  6. Pour the batter into prepared pans and bake for 25-30 minutes until golden and a toothpick comes out clean.
  7. Cool the cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  8. Make mango simple syrup by blending fresh mango with water in a saucepan, cooking until smooth and cooling.
  9. Whip the heavy cream and vanilla extract until stiff peaks form for frosting.
  10. Assemble the cake by layering it with syrup, whipped cream, and mango pulp, then decorate with sliced mangoes.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 24gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure all tools are clean when whipping egg whites for best results. Chill the mixing bowl for the cream to achieve stiff peaks.

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