Experience the freshness of tropical flavors with our Tropical Mango Chiffon Cake. This recipe guides you through creating a light and airy chiffon cake, layered with fresh, sweet mangoes and a velvety whipped cream. Perfect for any occasion that calls for a touch of elegance and a burst of fruity goodness, this cake is as pleasing to the eye as it is to the palate.
Ingredients:
- Chiffon Cake:
- Large Egg Whites: 5
- Cream of Tartar: ¼ tsp
- Granulated Sugar: 120g
- Large Egg Yolks: 5
- Milk: 80g
- Oil: 50g
- Vanilla Extract: 1 tsp
- Cake Flour: 100g
- Baking Powder: 1 tsp
- Whipped Cream & Filling:
- Whipping Cream: 400g
- Powdered Sugar: 40g
- Vanilla Extract: 1 tsp
- Fresh Mangoes (peeled & cubed): 2
Instructions:
- Chiffon Cake Preparation: Preheat oven to 175°C. Line three 6-inch cake pans with parchment paper. Whip egg whites and cream of tartar to soft peaks, then gradually add sugar until stiff peaks form. In another bowl, mix egg yolks, milk, oil, and vanilla. Sift in flour and baking powder, folding until smooth. Fold in meringue in two parts. Divide batter among pans.
- Baking: Place a pan of hot water on the oven’s bottom rack. Bake cakes on the middle rack for 20–25 minutes. Cool before removing from pans.
- Whipped Cream & Filling: Whip cream, powdered sugar, and vanilla to soft peaks.
- Assembling the Cake: Spread a layer of whipped cream on the first cake layer, add mangoes, and cover with more cream. Repeat with remaining layers. Apply a thin crumb coat of cream and chill for 10-15 minutes. Finish with a final layer of cream.
- Decoration: Garnish with remaining whipped cream and mango chunks.
Enjoy this delightful Tropical Mango Chiffon Cake, a perfect centerpiece for gatherings or as a special treat for those who adore the combination of light cake and fresh fruit flavors!
