Fresh Mango Cake: A Light and Fruity Delight

If you’re looking for a tropical twist on a classic dessert, this Mango Cake is the perfect solution. Made with soft vanilla chiffon cake layers, fluffy whipped cream, and juicy mango chunks, this cake is as light as it is delicious. The combination of fresh mangoes and airy cake creates a refreshing treat, ideal for summer gatherings, birthdays, or any special occasion. The best part? It’s not overly sweet, making it perfect for anyone who enjoys a balanced dessert.

Ingredients:

For the Vanilla Chiffon Cake:

• 1 cup (120 g) cake flour
• 1 teaspoon (4 g) baking powder
• 6 large eggs, whites and yolks separated, room temperature
• ½ teaspoon (1 g) cream of tartar
• ¾ cup (150 g) sugar, divided
• ¼ teaspoon (1 g) salt
• 2 tablespoons (30 g) milk
• 1 teaspoon (5 g) vanilla extract
• ⅓ cup (70 g) vegetable oil

For the Whipped Cream:

• 2 ½ cups (600 g) heavy whipping cream
• ¼ cup (40 g) powdered sugar
• 1 teaspoon vanilla extract

For the Mangoes:

• 2 fresh mangoes, peeled and cubed

Directions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Line the bottoms of three 6-inch cake pans with parchment paper and set them aside. This will ensure the cake layers don’t stick and release easily from the pans.

2. Prepare the Dry Ingredients:

• In a large bowl, sift together 1 cup cake flour and 1 teaspoon baking powder. Whisk the mixture to combine the ingredients thoroughly, then set it aside.

3. Make the Meringue:

• In a separate large bowl, use a stand mixer or hand mixer to beat the 6 egg whites until foamy.
• Add ½ teaspoon cream of tartar and beat on high until frothy.
• Gradually add ⅓ of the sugar (¼ cup), one tablespoon at a time, while continuing to beat the egg whites until stiff peaks form. Set the meringue aside.

4. Prepare the Egg Yolk Mixture:

• In another large bowl, beat the 6 egg yolks, the remaining ½ cup sugar, ¼ teaspoon salt, 2 tablespoons milk, and 1 teaspoon vanilla extract on high speed until pale yellow and fluffy. This will add richness and flavor to the cake.

5. Combine the Egg Yolk Mixture with Dry Ingredients:

• Gently fold the sifted flour mixture into the egg yolk mixture in three separate additions. Mix carefully to avoid overworking the batter.

6. Incorporate the Oil:

• In a small bowl, mix a few spoonfuls of the egg yolk mixture with ⅓ cup vegetable oil. Then, fold this back into the main batter, ensuring everything is well combined.

7. Fold in the Meringue:

• Gradually fold the stiff meringue into the egg yolk mixture in three additions, being gentle to keep the batter light and airy.

8. Bake the Cake:

• Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
• Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for about 10 minutes, then remove them and transfer to a wire rack to cool completely.

9. Whip the Cream:

• In a large bowl, beat the 2 ½ cups heavy whipping cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until medium-stiff peaks form.
• Place the whipped cream in the refrigerator to chill until ready to use.

10. Assemble the Cake:

• Place the first layer of cake on a turntable or flat surface. Spread a layer of whipped cream over the cake, then add a layer of cubed mangoes.
• Add another layer of whipped cream on top of the mangoes before placing the second cake layer.
• Repeat this process with the remaining cake layer.

11. Decorate the Cake:

• Apply a thin layer of whipped cream as a crumb coat around the sides and top of the cake, then refrigerate the cake for 15 minutes to set.
• After chilling, apply the final layer of whipped cream to the cake, smoothing it out with a spatula. For extra decoration, use a piping bag to add details or simply garnish with more mango chunks on top.

12. Chill and Serve:

• Refrigerate the cake for 1-2 hours before slicing and serving to allow the flavors to meld and the whipped cream to set.

Recipe Tips:

• Fresh Mangoes: Be sure to use ripe, juicy mangoes for the best flavor. Ataulfo or Haden mangoes work well in this recipe.
• Chiffon Cake: The key to a light chiffon cake is gently folding the meringue into the batter. Take care not to deflate the meringue to ensure your cake remains airy.
• Whipped Cream: Chill the mixing bowl and beaters before whipping the cream for best results. This helps the cream hold its shape longer.

Recipe Information:

• Prep Time: 30 minutes
• Cooking Time: 22 minutes
• Total Time: 1 hour 30 minutes
• Calories: 360 kcal per slice
• Servings: Makes 10-12 servings

This Mango Cake is a showstopper that combines the fresh, tropical flavor of mango with the delicate fluffiness of vanilla chiffon cake. Topped with luscious whipped cream and layered with sweet mango chunks, it’s a cake that feels light and refreshing with every bite. Perfect for special occasions or simply to celebrate mango season, this cake will leave your guests impressed and coming back for seconds!

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