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Mango Layered Chiffon Cake with Whipped Cream Recipe

★★★★★

4.7 from 123 reviews
  • Author: Harper
  • Total Time: 3 hours 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Mango Cake features light and fluffy chiffon cake layers filled and frosted with luscious whipped cream and fresh mango chunks. Perfectly balanced with the sweetness of mango and the airy texture of chiffon, it’s an exquisite dessert ideal for warm weather or special occasions.

Ingredients

Scale

Chiffon Cake

  • 1 cup (120 g) cake flour
  • 1 teaspoon (4 g) baking powder
  • 6 large eggs (whites and yolks separated, room temperature)
  • 1/2 teaspoon (1 g) cream of tartar
  • 3/4 cup (150 g) sugar (divided)
  • 1/4 teaspoon (1 g) salt
  • 2 tablespoon (30 g) milk
  • 1 teaspoon (5 g) vanilla extract
  • 1/3 cup (70 g) vegetable oil

Whipped Cream

  • 2 1/2 cup (600 g) heavy whipping cream
  • 1/4 cup (40 g) powdered sugar
  • 1 teaspoon vanilla extract

Filling and Decoration

  • 2 fresh mangos (peeled and cubed)

Instructions

  1. Prepare oven and pans: Preheat your oven to 350°F (175°C) and line the bottom of three 6-inch cake pans with parchment paper. Do not grease the pans to help the cake rise properly. Set aside.
  2. Mix dry ingredients: Sift together the cake flour and baking powder into a large bowl. Whisk to combine evenly and set aside for later use.
  3. Make the meringue: Using a stand or hand mixer, beat the egg whites until foamy. Add cream of tartar and continue beating on high until the whites turn pale and frothy. Gradually add 1/4 cup (1/3 of the sugar) tablespoon by tablespoon, beating until stiff peaks form—when the whisk is lifted, the peaks stand tall and glossy.
  4. Prepare egg yolk mixture: In another bowl, beat egg yolks with the remaining 1/2 cup sugar, salt, milk, and vanilla extract on high speed until the mixture is pale yellow and fluffy. The batter should hold a ribbon for 3-4 seconds when lifted.
  5. Add dry ingredients to yolk mixture: Fold the sifted dry ingredients into the egg yolk mixture in three batches, gently incorporating each addition without deflating the batter.
  6. Add oil to yolk mixture: Mix a few spoonfuls of the egg yolk batter with the vegetable oil, then gently fold this oil mixture back into the yolk batter to incorporate evenly.
  7. Combine meringue and yolk mixture: Fold the prepared meringue into the egg yolk mixture in three parts using a gentle upwards folding motion to keep the batter light and airy. Avoid overmixing to retain volume.
  8. Bake the cakes: Divide the batter evenly into the prepared cake pans. Tap each pan lightly on the countertop to release air bubbles. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then run a knife around the edges, release, and cool completely on a wire rack. Trim tops for even layers.
  9. Make whipped cream: In a chilled large bowl, beat heavy cream, powdered sugar, and vanilla extract on high until medium-stiff peaks form. Keep chilled until ready to assemble.
  10. Assemble the cake: Place the first cake layer on your work surface or a cake turntable. Spread a thin, even layer of whipped cream using an offset spatula. Add a layer of cubed fresh mango, then cover with more whipped cream to fill gaps. Repeat for remaining layers.
  11. Decorate: Spread a thin crumb coat layer of whipped cream over the cake and chill for 15 minutes in the refrigerator or freezer. Apply a final smooth layer of whipped cream, then pipe decorative stars using a star tip piping bag and garnish with mango chunks.
  12. Chill before serving: Refrigerate the assembled mango vanilla cake for 1-2 hours to set the layers and flavors before slicing and serving.

Notes

  • Use room temperature eggs for better volume in the chiffon cake.
  • Do not grease the pans to allow the chiffon cake to climb the sides and rise well.
  • Be gentle folding meringue into the yolk mixture to keep the batter airy.
  • Ensure heavy cream and bowl are well chilled before whipping for best results.
  • Fresh ripe mangos work best for sweet flavor and juicy texture.
  • The cake can be stored covered in the refrigerator for up to 2 days.
  • Prep Time: 50 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Mango cake, chiffon cake, whipped cream cake, tropical dessert, fresh mango dessert

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Find it online: https://harperellington.com/mango-layered-chiffon-cake-with-whipped-cream-recipe/