Why You’ll Love This Recipe

I like this recipe because it brings together the tropical sweetness of mango with the delicate texture of chiffon cake. The whipped cream frosting keeps it light, while the mango syrup and pulp add a natural fruitiness that makes each layer irresistible. It’s one of those cakes that looks impressive but feels delightfully simple once I get started. Plus, it’s not too heavy, so I can enjoy a generous slice without feeling overwhelmed.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cake
6 large Egg Whites
¾ cup Granulated Sugar
3 large Egg Yolks
½ cup Vegetable Oil
1½ cups All-Purpose Flour

For the Layers
½ cup Mango Simple Syrup
1 cup Mango Pulp

For the Frosting
2 cups Heavy Cream
1 teaspoon Vanilla Extract

For Decoration
2 large Sliced Mangoes

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease my cake pans.

2. In a clean mixing bowl, I whip the egg whites with half of the granulated sugar until stiff peaks form.

3. In another bowl, I beat the egg yolks with the remaining sugar and vegetable oil until the mixture becomes pale and smooth.

4. I sift the all-purpose flour into the egg yolk mixture and gently fold it in until just combined.

5. I carefully fold the meringue (whipped egg whites) into the batter in batches, making sure not to deflate the mixture.

6. I pour the batter evenly into the prepared pans and bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, I slice each cake horizontally into two layers.

8. To make the mango syrup, I simmer chopped fresh mango with water until the fruit breaks down and forms a slightly thick syrup. I let it cool before using.

9. For the frosting, I whip the heavy cream and vanilla extract until stiff peaks form.

10. To assemble, I brush each cake layer with mango syrup, spread a thin layer of whipped cream, and add a spoonful of mango pulp. I repeat until all layers are stacked.

11. I frost the entire cake with the remaining whipped cream and decorate it beautifully with fresh sliced mangoes on top.

Servings and Timing

This recipe makes 10 slices.

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Cooling Time: 10 minutes

• Total Time: 1 hour 10 minutes

Variations

• When I want extra mango flavor, I mix a few tablespoons of mango pulp into the whipped cream before frosting.

• For a tangier touch, I add a squeeze of lime juice or a hint of passion fruit puree to the mango syrup.

• If I want more texture, I sprinkle toasted coconut flakes or crushed nuts between the layers.

• For a festive twist, I sometimes use layers of vanilla or pandan chiffon for color contrast.

• I can also turn this recipe into cupcakes by baking the batter in muffin tins and topping each with cream and mango slices.

Storage/Reheating

I store the finished cake in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days. Before serving, I let it sit at room temperature for about 15 minutes to soften slightly. I avoid freezing the fully assembled cake, but the chiffon layers can be baked and frozen separately for up to a month, then thawed before frosting.

FAQs

How do I make sure my chiffon cake stays light and fluffy?

I make sure to whip the egg whites until stiff peaks form and fold them gently into the batter to keep the airiness.

Can I use canned mango instead of fresh?

Yes, I can use canned mango pulp or slices if fresh ones aren’t available. Just make sure they’re not too sweet.

What kind of mango works best?

I like using ripe, sweet varieties such as Ataulfo or Alphonso for their vibrant flavor and color.

Can I make the cake a day ahead?

Yes, I often bake the cake a day ahead, refrigerate it, and frost it the next day. It helps the flavors meld beautifully.

How can I stabilize the whipped cream frosting?

I sometimes add a tablespoon of powdered sugar or a teaspoon of gelatin dissolved in warm water before whipping to help it hold its shape longer.

Can I replace heavy cream with whipped topping?

I prefer real heavy cream for flavor, but whipped topping can work if I need a quicker option.

How do I keep the mango slices from browning?

I brush them lightly with lemon juice to keep their bright color.

Can I make this gluten-free?

Yes, I can use a gluten-free all-purpose flour blend instead of regular flour with good results.

Can I use other fruits besides mango?

Absolutely. Peaches, strawberries, or passion fruit also pair wonderfully with the chiffon base.

How do I slice the cake cleanly?

I use a long, sharp knife dipped in hot water, wiping it clean between cuts for neat, smooth slices.

Conclusion

This Mango Cream Chiffon Cake is the perfect balance of lightness, fruitiness, and creaminess. I love how the fluffy chiffon layers soak up the mango syrup, creating a cake that’s moist and delicately sweet. With every bite, I get the tropical flavor of mango and the richness of whipped cream—it’s an elegant dessert that always feels like a celebration.