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Mango Cream Chiffon Cake

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A light and airy chiffon cake layered with whipped cream, mango syrup, and fresh mango slices — this Mango Cream Chiffon Cake is a tropical, sunshine-filled dessert that’s both elegant and refreshing.

Ingredients

For the Cake:

6 large egg whites

3/4 cup granulated sugar (divided)

3 large egg yolks

1/2 cup vegetable oil

1 1/2 cups all-purpose flour

For the Layers:

1/2 cup mango simple syrup

1 cup mango pulp

For the Frosting:

2 cups heavy cream

1 teaspoon vanilla extract

For Decoration:

2 large mangoes, sliced

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease the cake pans.
  2. In a clean bowl, whip the egg whites with half of the granulated sugar until stiff peaks form.
  3. In another bowl, beat the egg yolks with the remaining sugar and vegetable oil until smooth and pale.
  4. Sift in the flour and fold gently until combined.
  5. Fold the whipped egg whites (meringue) into the yolk mixture in batches, being careful not to deflate the batter.
  6. Pour batter evenly into prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely. Slice each cake horizontally into two layers once cooled.
  8. Prepare the mango syrup by simmering chopped mango with water until thickened, then strain and cool.
  9. Whip the heavy cream and vanilla extract until stiff peaks form.
  10. To assemble: Brush each cake layer with mango syrup, spread a thin layer of whipped cream, and spoon some mango pulp over it. Repeat with remaining layers.
  11. Frost the entire cake with whipped cream and decorate the top with fresh mango slices.

Notes

For extra mango flavor, mix mango pulp into the whipped cream before frosting.

Add lime juice or passion fruit puree to the syrup for a tangy twist.

Sprinkle toasted coconut flakes or nuts between layers for texture.

Use gluten-free flour blend for a gluten-free version.

Stabilize whipped cream with powdered sugar or gelatin if desired.

Brush mango slices with lemon juice to prevent browning.

Store cake covered in the fridge for up to 3 days; allow to soften slightly before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/mango-cream-chiffon-cake/