Description
This Mango Cream Chiffon Cake is a light and luscious dessert featuring airy chiffon layers gently steamed in the oven, layered with silky whipped cream and fresh mango puree. The cake is infused with tropical mango syrup and decorated with thinly sliced fresh mangoes, perfect for a refreshing and elegant treat.
Ingredients
Scale
Cake:
- 6 large Eggs, separated
- ½ cup Granulated Sugar
- â…“ cup Milk
- 3 tbsp Vegetable Oil
- 2 tsp Vanilla Extract
- â…” cup All-Purpose Flour
- ¼ cup Cornstarch
- ¼ tsp Salt
- ¼ tsp Baking Powder
Mango Syrup:
- ¼ cup Water
- 2 tbsp Sugar
- 2 tbsp Mango Pulp
Whipped Cream and Filling:
- 3 cups Heavy Whipping Cream, chilled
- â…“ cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1-2 Mangoes, thinly sliced
- 3 tbsp Mango Puree (fresh blended mango flesh)
Instructions
- Preheat the Oven: Set your oven to 325°F (163°C). Line two 8-inch cake pans with parchment paper on the bottom to prevent sticking.
- Separate Eggs: Carefully separate egg whites into a clean bowl and yolks into another, ensuring no yolk contaminates the whites to create a perfect meringue.
- Whisk Egg Whites: Beat the egg whites on medium speed, gradually adding ¼ cup sugar until you form a shiny, glossy meringue that takes about 4-5 minutes.
- Combine Yolks: In another bowl, whisk egg yolks with remaining granulated sugar, milk, vegetable oil, and vanilla extract until smooth and creamy.
- Sift Dry Ingredients: Sift flour, cornstarch, baking powder, and salt into the yolk mixture. Gently whisk to combine without lumps.
- Fold in Meringue: Fold one-third of the meringue into the yolk batter to lighten it, then fold this mixture back into the remaining meringue, taking care not to deflate the airy batter.
- Prepare for Baking: Evenly divide batter into the two prepared cake pans. Place the pans on a larger baking sheet filled with about ½ inch of boiling water to create a steam bath for gentle baking.
- Bake the Cakes: Bake for 23-25 minutes until a toothpick inserted comes out with a few light crumbs, indicating the cakes are cooked through yet moist.
- Cool Cakes: Allow cakes to cool in the pans for 3-5 minutes before removing and cooling completely on a wire rack for better layering.
- Make Mango Syrup: In a small saucepan, combine water, sugar, and mango pulp. Heat until sugar dissolves completely, then let cool.
- Prepare Mango Puree: Peel and blend fresh mango flesh until smooth. For a refined texture, optionally strain through a sieve.
- Whip Cream: In a chilled bowl, beat heavy cream with sugar and vanilla extract on medium-high speed until stiff peaks form and cream is light and fluffy.
- Layer the Cake: Slice each cooled cake into two equal layers using a serrated knife for even height.
- Assemble the First Layer: Place the first cake layer on a turntable or plate. Brush generously with mango syrup, then spread a thick layer of whipped cream evenly over it.
- Add Mango Filling: Pipe a ring of whipped cream around the edge, fill the center with 3 tablespoons of mango puree, and spread gently to cover the middle.
- Repeat Layering: Continue layering syrup, cream, and mango puree with remaining cake layers until all are stacked.
- Finish with Cream: Brush the top cut side with syrup, place the final layer, then coat the entire cake with remaining whipped cream. Refrigerate to set the cake firmly.
- Garnish and Serve: Just before serving, decorate the cake top with thinly sliced mango arranged beautifully in a floral pattern for an elegant appearance.
Notes
- Ensure egg whites have no yolk contamination for perfect meringue formation.
- Folding gently helps maintain the chiffon cake’s airy texture.
- Steaming the cake with a water bath keeps it moist and tender, unlike conventional dry baking.
- Chill the whipping cream and bowl beforehand for easier whipping and better volume.
- The mango puree can be strained for smoother texture if desired.
- Use ripe but firm mangoes for the best flavor and texture in garnish and puree.
- Refrigerate the finished cake for at least 2 hours before serving to allow flavors to meld.
