Best Mango Chiffon Cake
This cake recipe will be your go to and most loved recipe. If you love a layered cake for any occasion, birthday, wedding, this is the perfect most wanted recipe. I simplified and added the measurements in cups and grams to ensure you succeed on your first try.
The mascarpone cream filling is perfect for a light fruity cake, you will love it guaranteed.
Ingredients:
**For the cake batter,
7 large eggs/ 65 g each
1/2 cup canola oil/ 110g
3/4 cup cool water/ 180 g
1 tbsp vanilla extract / 13 g
2 1/2 cups cake flour/ 240 g. I usually sift the flour then measure 2 1/2 cups
3 tsp baking powder/ 14 g
1/4 tsp cream of tartar/ .75 g
1 1/2 cups powdered sugar/ 186 g
**For the icing:
227 g / 8 oz. mascarpone cheese
4 cups heavy whipping cream/ 950 g
1/2 cup powdered sugar/ 60 g
1 tbsp vanilla extract/ 13 g
4 very ripe mangos puréed/ mine were so sweet didn’t need sugar
** For the syrup:
1/2 cup granulated sugar/ 100 g
1/2 water/ 118 g
2 extra/ medium ripe mangos for decorating
1 tsp Pearl candy
Mini rose cookie cutters
**Preparation:
Start by separating the egg whites from the egg yolks. Make sure the eggs are at room temperature. Add 1 tbsp of vanilla extract to the egg yolks then the oil and the water. Whisk using your hand whisk until smooth. You can use an electric mixer for this. Sift the flour then measure 2 1/2 cups. Add the baking powder to the flour, mix then add to the egg yolk mixture. Whisk until mixture is very smooth. Set aside to work on the egg whites. Add 1/4 tsp cream of tartar. Mix using the electric mixer on high speed adding the powdered sugar gradually. Make sure to sift the powdered sugar.
Stop mixing at when it comes together nicely with soft peaks.
Mix the whites with the yolk mixture, folding very gently in order not to deflate the batter.
Grease 2 nine inch pan with baking spray or butter and flour. Line with parchment paper as well. Divide the batter between the two pans and wrap the sides of the pan with a wet Wilton strip/ optional, I like it because it ensures even cooking and rising for the cake.
Bake at 350 degrees F for 20 minutes or until a toothpick inserted comes out clean. It’s important to bake this cake without any air circulation or convection.
Purée the 4 fresh ripe mangos and set aside
Make syrup by boiling the sugar and water until all sugar dissolves. Let it cool completely.
Make the icing by mixing the mascarpone with the vanilla extract, powdered sugar then add the 4 cups of heavy whipping cream and whisk on high until soft peaks. Be careful not to over mix the cream.
Remove the cake from the oven and wait for it to cool completely. Slice each layer just as shown in the video and start assembling the cake starting with the syrup then the alternate between the cream and the mango. Repeat for all the layers until you reach the top one. Cover with the cream and decorate the way you want. I decorated using a flour cookie cutter and medium ripe mangos.
You can top with some candy pearls and enjoy!
Let me know if you have any question.
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