Summer is finally here. The sun is out. The mangoes are perfectly ripe and sweet.
This Ultra-Soft Mango Chiffon Cake is the best way to celebrate the season. It is light, airy, and feels like a tropical breeze. You will love how the fresh fruit shines through every bite.
Why This Recipe Is a Winner
This cake is incredibly light. It uses a special mixing method for a pillow-soft texture that melts in your mouth. It is perfect for summer entertaining when you want something refreshing.
Your friends will think it came from a fancy bakery. Best of all, it is simple enough for beginners. It is a budget-friendly way to make a grand statement at any party.
Simple Method
Making a chiffon cake is all about the eggs. You will whip the whites until they are fluffy and strong. Then, you gently fold them into a fresh mango base. Do not worry if you are new to baking. I will guide you through every step.
What You Need
Most of these items are likely in your pantry right now. Just grab some fresh, ripe mangoes from the store.
- 2.25 cups cake flour, sifted
- 1.25 cups granulated sugar, divided
- 1 tbsp baking powder
- 1 tsp salt
- 5 large egg yolks, room temperature
- 0.75 cup fresh smooth mango puree
- 0.5 cup neutral vegetable oil
- 1 tsp vanilla extract
- 8 large egg whites, room temperature
- 0.5 tsp cream of tartar
- 2 cups heavy whipping cream, chilled
- 2 tbsp powdered sugar
- 2 large ripe mangoes, diced for filling and garnish
Step-by-Step
- Preheat the oven to 165°C (325°F). Prepare two 9-inch round cake pans with parchment paper on the bottom only.
- In a large mixing bowl, whisk the egg yolks, mango puree, oil, and vanilla until smooth.
- Sift the cake flour, 1 cup of sugar, baking powder, and salt together. Whisk them into the mango mixture.
- In a clean bowl, beat egg whites and cream of tartar to soft peaks.
- Gradually add the remaining 0.25 cup of sugar. Beat until stiff, glossy peaks form.
- Gently fold one-third of the meringue into the mango batter to lighten it.
- Carefully fold in the rest of the meringue using a gentle figure-eight motion.
- Divide the batter between the pans. Tap them on the counter to release air.
- Bake for 45 to 50 minutes until the surface springs back when touched.
- Immediately invert the pans onto a cooling rack. Let them cool completely in the pans.
- Run a spatula around the edges to release the cakes. Whip the cream and powdered sugar.
- Layer the cake with cream and mangoes. Frost the top and sides before serving.
Best Ways to Enjoy It
Serve this cake chilled on a warm afternoon. It pairs beautifully with a cold glass of iced tea. For a fancy brunch, set it on a pretty cake stand. Your guests will love the golden, tropical color of the sponge.
Keep It Fresh
Store any leftovers in the refrigerator. The whipped cream needs to stay cold. It will keep well for up to three days. You can even make the sponge a day ahead. Just wrap it tightly before frosting.
Tips for Best Results
- Use room temperature eggs for the best volume.
- Ensure your mixing bowl is grease-free before beating egg whites.
- Do not grease the sides of the cake pans.
- Fold the batter gently to keep the air bubbles inside.
- Invert the pans immediately after baking to prevent sinking.
- Use very ripe mangoes for the best natural sweetness.
- Sift your flour twice for an extra-fine crumb.
Ways to Switch It Up
- Swap mango for peach puree in late summer.
- Add a splash of coconut milk for a tropical twist.
- Use a dairy-free whipped topping for a lighter version.
- Top with toasted coconut flakes for extra crunch.
Common Questions
Why did my cake sink?
Chiffon cakes need to cool upside down. This helps them keep their structure while they set. Also, ensure your egg whites reached stiff peaks.
Can I use frozen mango?
Yes, you can use frozen mango for the puree. Just thaw it completely and blend until very smooth. Fresh mango is always best for the garnish!
Do I really need cake flour?
Cake flour is lower in protein than all-purpose flour. It creates that signature soft texture we want. If you must substitute, use all-purpose flour minus two tablespoons per cup.
I hope this Ultra-Soft Mango Chiffon Cake brings a little sunshine to your kitchen. It is the perfect way to share a sweet moment with your family. Happy baking!
— Lidia
Ultra-Soft Mango Chiffon Cake
Ingredients
- 2.25 cups cake flour, sifted
- 1.25 cups granulated sugar, divided
- 1 tbsp baking powder
- 1 tsp sal t
- 5 large egg yolks, room temperature
- 0.75 cup fresh smooth mango puree
- 0.5 cup neutral vegetable oil
- 1 tsp vanilla extract
- 8 large egg whites, room temperature
- 0.5 tsp cream of tartar
- 2 cups heavy whipping cream, chilled
- 2 tbsp powdered sugar
- 2 large ripe mangoes, diced for filling and garnish
Instructions
- Preheat the oven to 165°C (325°F). Prepare two 9-inch round cake pans with parchment paper on the bottom only; do not grease the sides to allow the batter to climb.
- In a large mixing bowl, whisk the egg yolks, mango puree, vegetable oil, and vanilla extract until the mixture is fully emulsified and smooth.
- Sift the cake flour, 1 cup of granulated sugar, baking powder, and salt together, then whisk them into the mango yolk mixture until no lumps remain.
- In a separate, completely clean and grease-free bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the remaining 0.25 cup of sugar to the egg whites while continuing to beat at high speed until stiff, glossy peaks are achieved.
- Gently fold one-third of the meringue into the mango batter using a silicone spatula to lighten the base.
- Carefully fold the remaining meringue into the batter in two additions using a gentle figure-eight motion, being careful not to deflate the air bubbles.
- Divide the batter evenly between the two pans and tap each pan once firmly on the counter to release any large air pockets.
- Bake for 45 to 50 minutes, or until the cake surface springs back when lightly pressed and a wooden skewer comes out clean.
- Immediately invert the pans onto a cooling rack and allow the cakes to cool completely within the pans to maintain their height and soft structure.
- Once cold, run a thin offset spatula around the edges to release the cakes. Whip the heavy cream and powdered sugar to stiff peaks for the frosting.
- Layer the cake by spreading whipped cream and half of the diced mangoes between the sponges, then frost the top and sides with the remaining cream and garnish with fresh mango slices.
