Mango Cream Chiffon Cake

This mango and cream chiffon cake is the dessert of the season. Think ultra-light sponge that melts in your mouth, sweet peak-season mangoes, and a cloud of whipped cream. It’s the kind of cake that feels luxurious but tastes like home. Perfect for birthdays, tea parties, or just when you're craving something fruity and fabulous

What makes this special? The sponge is made with oil and whipped egg whites (no butter), giving it that signature soft, pillowy texture. Every bite is light, creamy, fruity—yet never too sweet.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

✨ Airy, cloud-like texture: The chiffon base is light but sturdy enough to hold layers.
✨ Fresh mango flavor: Juicy mangoes shine without overpowering the cake.
✨ Simple ingredients, elegant result: Nothing fussy, yet it looks and feels fancy.
✨ Make-ahead friendly: The cake can be made a day in advance.
✨ Perfect for summer: Light, fresh, and never too rich.

INGREDIENTS USED IN THE MANGO CREAM CHIFFON CAKE

FOR THE CAKE:

• Eggs (separated): Egg whites create volume, while yolks add richness.

• Sugar (split): One portion for yolks, one to stabilize the whites.

• Milk + Oil: Keeps the cake moist and soft without any butter.

• Vanilla: Adds warmth and depth.

• Flour + Cornstarch: Makes the cake light and tender.

• Baking powder (if used): Optional for extra lift (depending on your base).

FOR THE TOPPING AND FILLING

• Whipping cream: Softly whipped and unsweetened or lightly sweetened.

• Fresh mangoes: Use ripe Alphonso or Kesar for best results.

EQUIPMENT YOU’LL NEED

• Electric beater or stand mixer (for meringue)

• Mixing bowls

• Fine mesh sieve (for flour)

• Offset spatula or knife

• 6–8 inch round cake pans (2–3 pans or bake in one and slice)

• Oven

• Parchment paper

• Cooling rack

TIPS TO GET IT JUST RIGHT

• Use room temp eggs: Easier to whip whites to stiff peaks.

• Don’t overmix the batter: Fold gently to preserve the meringue’s airiness.

• Invert to cool: Cool the cake upside down so it doesn’t collapse.

• Use chilled cream & tools: For the fluffiest whipped cream.

• Mango prep matters: Use firm but ripe mangoes, and pat slices dry if too juicy.

Ingredients:

Cake:

• 10g sugar (for yolks)

• 2 tsp vanilla extract

• 60g milk

• 40g vegetable oil

• 75g flour

• 1 tbsp cornstarch

• 4 large egg whites

• 70g sugar (for whites)

• 4 egg yolks

Filling and Topping:

• Whipped Cream

• Fresh Mangoes

Process:

• Prep the oven: Preheat to 160°C. Line your cake pan bottoms with parchment but leave sides ungreased (for better rise).

• Make the yolk base: Whisk egg yolks with 10g sugar and vanilla until pale. Add milk and oil, whisk till smooth. Sift in flour and cornstarch. Mix until just combined—do not overmix.

• Make the meringue: In a clean bowl, beat egg whites until foamy. Gradually add 70g sugar and beat until stiff, glossy peaks form.

• Fold gently: Add 1/3 of the meringue to the yolk batter to loosen it. Then gently fold in the rest in two batches. Fold just until no streaks remain.

• Bake: Pour into cake pans and tap to remove air bubbles. Bake at 160°C for 28–35 mins, depending on pan size. The top should be golden and spring back when touched.

• Cool upside down: Turn the cake over immediately onto a rack or bottle and let it cool completely before unmolding.

To Assemble:

• 1–1.5 cups heavy cream, whipped with a touch of sugar (optional)

• 2 large ripe mangoes, sliced thin or cubed

1. Slice cake: Use a serrated knife to cut the chiffon into even layers (2–3 depending on height).

2. Layer up: Place the first layer on a plate. Spread whipped cream, top with mango slices. Repeat for all layers.

3. Top and chill: Decorate with more cream and mangoes. Chill for 1 hour before serving for clean slices.