Mango Cream Chiffon Cake

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.

Note: This post contains affiliate links.

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 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!

VIDEO TUTORIAL

Here is a video tutorial for this recipe I recommend watching:

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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

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