Delicious Mango Chiffon Cake Recipe

Mango chiffon cake is a delightful dessert that perfectly captures the tropical flavors of ripe mangoes.

This light and airy cake are not only visually appealing but also incredibly delicious.

Made with a combination of fluffy cake layers infused with mango puree and topped with a luscious mango chantilly cream, this recipe is sure to impress your family and friends.

Follow these simple steps to create a memorable mango chiffon cake.

Ingredients

Before diving into the recipe, gather the following ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 large eggs, separated
• 1/2 cup vegetable oil
• 3/4 cup mango puree (from ripe mangoes)
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar

Step-by-Step Instructions for Mango Chiffon Cake

Preparing the Mango Puree

1. Choose ripe mangoes that are fragrant and slightly soft to the touch. Peel and remove the flesh from the mangoes.
2. Place the mango flesh in a blender or food processor and blend until smooth and creamy. Set aside.

Preparing the Cake Batter

1. Preheat your oven to 325°F (165°C). Grease and flour a chiffon cake pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, whisk the egg yolks, vegetable oil, mango puree, water, and vanilla extract until smooth.
4. Gradually pour the wet mixture into the dry ingredients and whisk until the batter is smooth and no lumps remain.

Baking the Cake

1. In another clean mixing bowl, beat the egg whites and cream of tartar using an electric mixer until frothy.
2. Gradually add the sugar while continuing to beat the egg whites until stiff peaks form.
3. Gently fold the beaten egg whites into the mango batter using a spatula. Be careful not to over mix, as this can deflate the batter.
4. Pour the batter into the prepared cake pan and smooth the top with the spatula.
5. Bake the cake for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Once baked, remove the cake from the oven and let it cool upside down in the pan for about an hour.

Making the Mango Chantilly Cream

1. In a chilled mixing bowl, whip the heavy cream until soft peaks form.
2. Gradually add the powdered sugar while continuing to whip the cream until stiff peaks form.
3. Gently fold in the mango puree until well incorporated.
4. Place the mango chantilly cream in the refrigerator to chill until ready to use.

Mango chiffon cake is a delectable dessert that celebrates the luscious flavors of ripe mangoes. With its light and airy texture, combined with the creamy mango chantilly cream, this cake is a crowd-pleaser for any occasion. By following the step-by-step instructions and incorporating the tips mentioned, you’ll be able to create a mango chiffon cake that is not only visually appealing but also incredibly delicious.

Don’t miss the chance to indulge in the tropical goodness of mango chiffon cake. Get ready to impress your guests with this delightful treat!

FAQs (Frequently Asked Questions)