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This Mango Cream Chiffon Cake needs a whole moment, a standing ovation, a monument. It is, hands down, one of the best, softest, yummiest cakes I’ve ever eaten. Imagine incredibly tender, cloud like chiffon cake layered with fresh and light whipped cream and delicious mango. The result is an absolute, melt in your mouth delight that I truly cannot recommend enough!
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
Components Of This Mango Cream Chiffon Cake
This cake has 4 main components (don’t worry, though, besides the cake, they’re all extremely straightforward):
- Chiffon cake (more on this below)
- Mango simple syrup – this is used to soak the cake layers to ensure they’re very moist and to bring the mango flavor everywhere
- Whipped cream (or Chantilly cream) – a simple and light frosting that is perfect to complement this light, summery cake
- Fresh mangoes – these are blended to make a pulp that is added to each layer, and then sliced for decoration on top
What Is A Chiffon Cake?
A chiffon cake is a type of “sponge” cake with an ultra light, fluffy and airy texture. This texture is achieved by separating the egg whites from the yolks, and whisking them into a meringue which is then folded into the cake batter to result in a very airy batter. Traditionally, chiffon cakes do not use raising agents like baking powder or soda, as the air incorporated into the batter from the whisking technique helps them rise. Chiffon cakes also have a lower fat content than traditional butter / oil based cakes, with just a small amount of oil added to bring in some moisture.
Tips To Perfect This Mango Cream Chiffon Cake
There are 2 main things you need to nail to get this cake perfect: the chiffon cake sponge, and the frosting.
For the chiffon cake:
- Make sure there is no yolk in the egg whites, and use a clean bowl and whisk(s) for the meringue, as any trace amount of fat can cause it to deflate. To be on the safe side, dab a little vinegar on a paper towel and use it to wipe the bowl and whisk(s)
- Don’t rush the process of whisking the meringue. Whisk on medium speed while slowly adding the sugar. If you do this too fast, the meringue will deflate or separate
- Don’t under- or over-whisk the meringue. The meringue should be very glossy and hold shape in stiff peaks. Once it reaches this stage, stop whisking, as it can separate and become grainy
- Be very, very gentle when folding the meringue into the remaining batter. Use a rubber spatula in a gentle “J” folding motion, and lift the batter from the bottom of the bowl between folds. This will help ensure the denser cake batter mixes with the lighter meringue without knocking out the air
- Don’t grease the cake pans. Place parchment paper on the bottom, but don’t add oil, butter or spray. We want the cake to cling on to the edges of the pan to rise properly. If it fails to do that, it will shrink away from the edges and deflate when it comes out of the oven. When ready to remove from the pan, you can use a knife to gently release the cake
- Bake immediately. Once the batter is made, don’t let it sit out!
- Bake in a water bath. This allows for a slow and steady bake, and prevents the cake from developing a brown crust, which can get in the way of its rise
For the frosting:
- Whisk the cream to perfect stiff peaks. This means the cream has reached a pipeable consistency and holds shape, but is still a smooth texture. Whisking less will cause it to deflate and become runny, and whisking longer will cause it to become grainy and separate
- Keep the cream cold at all times. Use chilled cream to begin with, and keep refrigerated after whisking. Letting it sit out for too long will cause it to become runny. We don’t need to worry about stabilizing this whipped cream because the cake remains refrigerated anyway
- Make a whipped cream “dam” to hold the pulp between the layers. Since pulp is runny, we need to pipe cream around the edge of the cake before pouring it in. The cream ensures the pulp does not flow out from between the layers during or after assembly, which can quickly cause your cake to come apart!
Process With Photos
The recipe with detailed instructions is provided in the recipe box below, but let’s go over the steps at a high level with photos to help you visualize everything.
Whisk the egg whites while slowly adding in sugar until a glossy, stiff meringue forms:
Whisk the egg yolks with the remaining sugar and wet ingredients:
Sift in the dry ingredients and gently whisk them in:
Now gently fold the meringue into the yolk batter in ~2-3 additions:
Divide the batter between cake pans and bake:
Prepare the mango simple syrup and mango pulp, and set them aside (not pictured)
Whisk the heavy cream with sugar and vanilla until it forms stiff peaks:
Once the cakes have cooled, divide each into 2 layers and begin assembly. Brush each layer with the mango simple syrup:
Spread a thick layer of whipped cream, and pipe it around the edge. Then add the pulp:
Repeat with all layers, and frost the cake in whipped cream. Then decorate with sliced mangoes:
Slice up & enjoy!
Frequently Asked Questions
This can happen if your meringue isn’t properly whipped, or you are not gentle enough when folding it into the remaining batter. Read the section above on “tips to perfect this cake” for more details!
This can happen if you add too much flour (which is why I recommend a scale) or from overbaking. The cake will not become golden, so do a toothpick test and stop baking when it is done!
You can use any kind of fresh, in season mangoes that you like for this cake. I recommend more fleshy, less hairy, sweet mangoes for the best results. I was lucky to get my hands on some Pakistani “Sindhri” mangoes which were just an absolute delight! But in the past, I have also tried “yellow mangoes” and found they work out fine.
Unfortunately, I found canned mango pulp to be a bit too runny for this recipe. It ran out from between the layers, making assembly challenging. It is best to use fresh mangoes to make your pulp. If you must use canned pulp, make sure the whipped cream “dam” is well made to hold it in, and don’t add too much.
Yes, you can prepare this cake 1-2 days in advance and keeping it covered and refrigerated. I recommend adding the sliced mangoes for decoration when you’re ready to serve.
Keep this cake stored in an airtight container in the fridge for up to 5 days. If storing the full cake, wrap it in cling film to prevent it from drying out.
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Ingredients
Chiffon Cake:
- 6 large eggs, separated
- 1/2 cup granulated sugar (100g); divided into 1/4 cup and 1/4 cup
- 1/3 cup milk (80g)
- 3 tbsp vegetable oil (35g)
- 2 tsp vanilla
- 2/3 cup all purpose flour (85g)
- 1/4 cup cornstarch (40g)
- 1/4 tsp salt
- 1/4 tsp baking powder
Mango Simple Syrup:
- 1/4 cup water (60g)
- 2 tbsp sugar
- 2 tbsp mango pulp (freshly made or canned)
Mango Pulp:
- 1 large sweet, ripe mango of choice
Whipped Cream:
- 3 cups heavy whipping cream, chilled (720g)
- 1/3 cup granulated sugar (65g)
- 1 tsp vanilla
Decoration:
- 1–2 mangoes
Instructions
Chiffon Cake:
- Pre-heat your oven to 325F and line 2 8″ cake pans with parchment paper on the bottom. Do not add oil, butter or spray
- Separate the egg whites and yolks in separate, clean bowls
- Whisk the egg whites on medium speed, and once they become frothy, start adding the sugar 1 tablespoon at a time gradually (you will use ¼ cup sugar here in total). Keep whisking until a shiny, glossy and stiff meringue forms which holds shape (“peaks”); this can take several minutes. Do not whisk more after this point
- To the egg yolks, add the remaining sugar, milk, oil, and vanilla, and whisk to combine. Then sift in the flour, cornstarch, baking powder and salt, and gently whisk until just combined and no lumps remain
- Add a third of the meringue to the egg yolk mixture, and very gently fold it in. Do not apply pressure and take it slow so you don’t knock out the air from the meringue. When done, pour this mixture into the remaining meringue and fold together until just combined. I use a rubber spatula and a “J” folding motion. Between folds, lift the batter from the bottom of the bowl to fold that in too (otherwise, the denser egg yolk mixture can sink and remain unmixed). Do not overmix; you should have a light and fluffy cake batter
- Divide the batter evenly between the 2 cake pans, pouring it gently. Place the pans in a larger sheet pan, and pour about ½” of boiling water into the sheet pan so the cake pans are in a water bath
- Carefully transfer to the oven and bake for 23-25 minutes until a toothpick inserted into the cake comes out with a few light crumbs (the cakes will not brown)
- Let the cakes cool down inside the pans for just 3-5 minutes. Then very carefully turn them out (use a knife to separate the edges if needed) and remove the parchment paper from the bottom. This will help ensure the cakes maintain their shape as they cool down and don’t deflate too much. Let them fully cool down
Mango Simple Syrup:
- Mix the water, sugar and mango pulp in a saucepan. Heat and stir until the sugar is just dissolved; no need to cook any further. Remove from heat and let cool down
Mango Pulp:
- Remove the flesh from the mango and blend it until a smooth pulp forms. If using a hairier mango variety, pass it through a sieve
Whipped Cream:
- Add the chilled heavy cream, sugar and vanilla to a large bowl
- Whisk on medium high speed until the cream forms stiff peaks. In the middle, I recommend using a spatula to scrape the bowl so that the cream whisks evenly. It should be a pipeable consistency that holds shape. Do not overmix so the cream does not split or become grainy. Keep refrigerated
Assembly & decoration:
- Once all components are ready and chilled, it’s time to assemble
- Divide each cake into 2 layers using a large serrated knife
- Place the first layer on a turntable or serving stand. Use a pastry brush to brush the layer with the mango simple syrup, making sure each spot it brushed once. Spread on a thick layer of the whipped cream. Transfer some cream to a piping bag, and pipe a thick border along the edge of the cake to create a “well” or “dam”. Add ~3 tbsp of mango pulp inside this dam and spread it out. The piped cream will keep the pulp in place
- Repeat until all layers are done. For the last layer, brush the cut side with syrup before flipping it onto the cake
- Slather the cake in the remaining frosting (you should still have plenty) and refrigerate
- When ready to serve, slice the mangoes into thin slices and arrange them in a floral / petal pattern on top of the cake. I like to start from the outer edge, placing each mango slice flat side down and overlapping them like petals. Then I work inwards from there
- Serve & enjoy!
Video Tutorial
Notes
- I highly recommend reading the section above with tips to perfect this cake!
- Keep the cake and its components chilled for best results
Comments
Marium Aqeel
Hello zoha. Is this necessary to give bubble bath to our cakes ?
Zoha Malik
Water bath, not bubble bath! It helps keep them very soft but you’re welcome to skip it 🙂 Just be careful not to over-bake.
mangogirl
hi!! i’m trying to make cupcake versions of this, do u hv any recommendations on tweaks/recipe changes to ensure the cakes texture doesn’t change in a muffin tin?
thank youu!
Zoha Malik
Hi there! Not really, it should be pretty similar. Just make sure you’re not over handling or mixing the batter as you’re scooping into cupcakes
Ali
Can you freeze the chiffon cake until ready to use?
Zoha Malik
Yes, you can do that. Just cover well in cling wrap so it doesn’t dry out
gabby
Very solid recipe but just needs a few tweaks. Sub the milk for water (lower density=fluffier), no cornstarch or AP flour use cake flour instead (200g) for a softer crumb, and the whipped cream should be stabilized if you want the final cake to last more than two hours (add 8oz cream cheese or mascarpone)
Zoha Malik
Thanks for your tips, Gabby! I’m sure many will find them helpful 🙂
Katie
Hi Zoha!
All I have are 9 inch pans… Do I have to buy 8 inch for this to work?
Thank you!
Zoha Malik
Hi Katie! No, 9″ pans will work – but I’d recommend doing 3 layers instead of 4 so they’re not too thin!
mishaal abrar
Hi Zoha, I really love all your recipes. I made this cake and it turned out absolutely amazing. It was my first time ever making a cake but because of all the instructions it felt so easy!! I have dmed you the pictures on instagram.
Zoha Malik
Yay, you made my day! Thank you, Mishaal
Hadia
Hi Zoha. Thank you for sharing the recipe. Can i pls ask u the size of the tins? I used a 22cm spring pan but all i got is two layers that are so thin, i cant even cut them
Into halves. Any idea what might be wrong?
Zoha Malik
Hi Hadia! This is a classic issue with not getting chiffon batter right. My guess is your egg whites weren’t properly whipped and / or you overmixed the batter due to which it lost its volume. I used 8″ pans for this cake and was able to get 4 layers!
Salma
I made this cake by carefully following your instructions and turned out perfect although i did add little changes to the recipe while preparing the mango pulp l added a little amount of sugar and used whipy whip cream. It tasted so good it was soft , fluffy and delicious. It was also my first time baking chiffon cake . Thanks for sharing your lovely recipe with us ❤️❤️❤️.
Zoha Malik
I am so happy to hear you enjoyed this recipe! Thank you!
RA
Tried the chiffon cake whipping cream and make a fruit gateau. Turned out super delicious. I’ve found my go to chiffon cake recipe. Thank you so much 😊
Zoha Malik
What an honor, thank you RA!
Marcelo
Zoha, thanks for sharing this amazing recipe. I made it for my daughter’s 17th and it was an absolute success. So fresh and fluffy. I’m just followed the instructions and it turned out amazing. I’m at just a bit sad to see that the sponge loses a bit of height as it cools down but the. Once you put the cream and mango in the middle it looks tall again. Love it, well done
Zoha
Hi Marcelo! Thank you so much. It’s normal for sponge cakes to deflate a bit as they cool, that’s why for true chiffon cakes there are special pans 😉 Still turn out ok!
Leah
I’m a bit disappointed. I very carefully followed the instructions – the meringue turned out beautifully and as the cakes were baking they looked pillowy soft. (One note though – mine did start to brown even though it says they won’t.) But the disappointing thing is that when I tested them with a toothpick, as instructed, they immediately deflated. Wish I hadn’t done that! Now they are very flat and I will probably try something else instead.
Zoha
Hi Leah! That is quite strange – I think you may have poked them too soon or with a toothpick that was blunt. I also think your oven runs hot if your cakes formed a crust on them
Juvy Erickson
Hi. This sounds amazing. Can I make the make ahead of time & put in the freezer until ready to assemble?
Giuliana
Hi Zoha, your cake looks perfect, the best I found on the web (I am from Germany). However, I will need to transport it in the car for 4-5 hours in a refrigerated bag, and I suppose Whipped Cream will not resist. What do you think of exchanging the mango cream with a frosting 1:1 with mascarpone and cream? Will this still works in Terms of flavor and for the delicate chiffon? Thank you for your time 🙂
Zoha
Hi Giuliana! Yes, you can absolutely make a mascarpone whipped cream to make it more stable. it won’t be as light as plain whipped cream but should still be delicious!
Molly
After my failed attempt to make chiffon cake (Caramel cloud chiffon cake) I’m kind of nervous. I was wondering if I can make this with sponge cake? or not sure why my cake didn’t rise at all 🙁 any help would be appreciated.
Zoha
Hi Molly! With chiffon cakes it mostly comes down to ensuring the meringue is whipped properly (should be shiny and thick), and you don’t overmix when folding the meringue into the batter. You have to go really slowly and gently because if you knock out the air, the texture doesn’t end up right. It takes a little practice but you can do it!
Zainab
hello zoha, whenever I whip the heavy cream it never get the stiff peaks , I have done everything I chilled the cream and also placed the ice bowl under the bowl in which I was whipping the cream.
I have used olper’s cream which has 30% fat and I have also used Nurpur cream which also has 30% fat. what should I do. I use hand beater machine. can 30% Fat heavy cream turn into whipp cream?
Zoha
In Pakistan you have to use “whipping” creams like whippy. But skip the added sugar as they’re already sweetened 🙂
Zainab
ok thank you so much for replying back, I will use whipping cream from now on. I love you recipes so much and I am trying your different recipes nowadays.
Anu
The cake came out very soft and moist but it tasted and smelled eggy.
had to mask it with a lot of whipped cream and mango.
eggy smell was a bit off-putting.
otherwise loved it.
Zoha
Hi Anu! What sized eggs did you use?
Zainab
ok thank you so much for replying back, I will use whipping cream from now on. I love you recipes so much and I am trying your different recipes nowadays.
Zoha
Thank you SO much!
Mahrukh Michelle
Amazing recipe….I made it for my sister’s birthday because she loves mangoes and it was a hit!!!
I love how every component of the recipe is lightly sweet and it all comes together so so beautifully !!!
Zoha
AWWW thank you so much!
mama&me
I am a baker and have made 100’s of cakes. I have 2 problems with this cake and frosting. First you did not add the size of the cake pans to the recipe and second you did not add the alum to the egg whites.
Then with the frosting it was way to runny did not hold not really sure why but when I do my whipped frosting I add a thickener so it stays firm and I also us powder sugar.
Thank you for giving me a new recipe to test it was very relishes.
Zoha
The size of the pans is provided in the very first instruction. Thank you for trying the recipe!
Brina
Made this cake for my boyfriend’s Filipino family and it was a huge hit!
Zoha
What an honor – thank you!
Sunny
Hi Zoha! Excited to make this cake for my partner’s 30th :). Can i sub in another neutral oil, like canola, for the vegetable oil? Will that make a difference?
Zoha
yep, that is totally fine