Mango Chiffon Cake

Ingredients

• 5 egg whites (large)
• 0.25 tsp cream of tartar
• 120 g granulated sugar
• 5 egg yolks (large)
• 80 g milk
• 50 g oil
• 1 tsp vanilla extract (for the cake)
• 100 g cake flour
• 1 tsp baking powder
• 400 g whipping cream
• 40 g powdered sugar
• 1 tsp vanilla extract (for the whipped cream)
• 2 fresh mangoes (peeled and cubed)

Steps

1. 1

   Preheat oven to 350°F (175°C). Line three 6” cake pans with a round of parchment paper on the bottom. Do not grease the sides of the pans, as the chiffon needs to cling to the sides to rise.

2. 2

   In a large mixing bowl, add the egg whites and cream of tartar. Use an electric mixer fitted with a whisk attachment to beat the egg whites until they become soft, foamy peaks.

3. 3

   Beat in one spoonful of granulated sugar at a time, mixing in between each addition, until all the sugar is added and the meringue becomes stiff peaks that hold their shape when you pull the whisk out.

4. 4

   In a separate large bowl, add in the egg yolks, milk, oil, and 1 teaspoon of vanilla extract. Use the same mixer to whisk together until combined.

5. 5

   Using a fine mesh sieve, sift the cake flour and baking powder into the egg yolk mixture. Use a silicone spatula to fold together until smooth and no lumps remain.

6. 6

   Add half of the egg white meringue into the egg yolk mixture. Fold together gently until combined. Add the rest of the meringue and fold together until no streaks of batter are visible and the mixture is fluffy and airy.

7. 7

   Divide the cake batter evenly into your three prepared cake pans.

8. 8

   Place a second roasting pan filled with about 1” of hot, freshly boiled water on the bottom rack of the oven to create a moist environment.

9. 9

   Bake cakes on the middle rack for 20–25 minutes or until the tops are set and lightly golden brown. Let cool for at least 20-30 minutes before flipping the cakes out onto a cooling rack to cool completely.

10. 10

    In a large mixing bowl, add the whipping cream, powdered sugar, and 1 teaspoon of vanilla extract. Use an electric mixer to beat until it thickens and becomes soft peaks.

11. 11

    Place your first cake layer down on a cake turntable. Use an offset spatula to spread a thin layer of whipped cream on top. Place down an even layer of mango chunks on top of the whipped cream.

12. 12

    Smooth a couple more dollops of whipped cream on top to fill in the gaps between the mangoes and seal them together. Repeat this process with the remaining cake layers.

13. 13

    Smooth a thin layer of whipped cream over the entire cake as a crumb coat. Chill the cake in the fridge for 10-15 minutes.

14. 14

    Spread on a final layer of whipped cream and use a bench scraper to smooth the sides. Decorate with any remaining whipped cream and mango chunks.

Notes

To prevent overworking the whipped cream, whip it only until it reaches soft peaks; it should hold its shape but still be slightly runny. For the final coat, pouring a larger amount on top and letting it spill over can help achieve a smoother finish with fewer movements. If you don't have cream of tartar, it can be omitted, though it helps stabilize the meringue.

Nutrition per serving

• dessert
• cake
• mango
• chiffon cake
• baked
• fruit dessert
• Asian bakery style