Introduction

This mango cake is a light and fluffy chiffon cake layered with fresh mango chunks and smooth whipped cream. It’s a refreshing dessert perfect for warm days or any time you crave a tropical treat.

A tall, round cake with smooth white frosting covers the outside layer, decorated at the base with small piped swirls and topped with larger swirls of white cream. On top of the cake, there are bright yellow mango cubes paired with small green mint leaves evenly spaced around the edge. The inside of the cake shows two yellow sponge cake layers separated by a layer of white cream mixed with small diced mango. A slice is being lifted with a metal cake server, and a woman's hand is placing a mango cube on top of the slice. The cake sits on a round white marble board, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (120 g) cake flour
1 teaspoon (4 g) baking powder
6 large eggs (whites and yolks separated, room temperature)
1/2 teaspoon (1 g) cream of tartar
3/4 cup (150 g) sugar (divided)
1/4 teaspoon (1 g) salt
2 tablespoon (30 g) milk
1 teaspoon (5 g) vanilla extract
1/3 cup (70 g) vegetable oil
2 1/2 cup (600 g) heavy whipping cream
1/4 cup (40 g) powdered sugar
1 teaspoon vanilla extract
2 fresh mangos (peeled and cubed)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line the bottom of three 6-inch cake pans with parchment paper but do not grease the pans. Set aside.
Step 2: Sift the cake flour and baking powder into a large bowl and whisk to combine. Set aside.
Step 3: In a clean bowl, beat the egg whites with a mixer until foamy. Add the cream of tartar and continue beating on high speed until pale and frothy. Gradually add 1/4 cup of sugar, one tablespoon at a time, beating until stiff peaks form.
Step 4: In another bowl, beat the egg yolks with the remaining 1/2 cup sugar, salt, milk, and vanilla extract on high speed until the mixture is fluffy and pale yellow, about 3-4 minutes.
Step 5: Gently fold the sifted dry ingredients into the egg yolk mixture in three additions until combined.
Step 6: Mix a few spoonfuls of the egg yolk mixture with the vegetable oil, then fold this back into the egg yolk mixture gently.
Step 7: Carefully fold the meringue into the egg yolk mixture in three parts using an upward folding motion to keep the batter airy. Avoid overmixing.
Step 8: Divide the batter evenly into the prepared pans. Tap the pans gently on your workspace to release air bubbles. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Let the cakes cool in the pans for 10 minutes. Run a knife around the edges to release, then cool completely on a wire rack. Trim the tops if necessary for even layers.
Step 10: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract on high speed until medium-stiff peaks form. Chill until ready to assemble.
Step 11: Place one cake layer on your work surface. Spread a thin, even layer of whipped cream, then add a layer of mango cubes. Add more whipped cream to fill gaps.
Step 12: Repeat layering with the remaining cake layers, whipped cream, and mango pieces.
Step 13: Cover the entire cake with a thin crumb coat of whipped cream. Chill in the refrigerator or freezer for 15 minutes.
Step 14: Apply a final layer of whipped cream over the cake. Decorate with piped whipped cream and additional mango cubes as desired.
Step 15: Refrigerate the assembled mango cake for 1-2 hours before slicing and serving.

Tips & Variations

Use ripe, sweet mangos for the best flavor and natural sweetness.
Make sure egg whites are at room temperature for better volume when whipping.
For a lighter texture, sift the flour twice before mixing with other ingredients.
If fresh mango isn’t available, use frozen mango chunks thawed and drained.
Try adding a splash of rum or mango liqueur to the whipped cream for an adult twist.
Chill cake layers before assembling to make handling easier and layers more stable.

Storage

Store the mango cake covered in the refrigerator for up to 3 days. The whipped cream and fresh mango are best enjoyed fresh, so try to consume the cake within this time. If you have leftovers, slice and let come to room temperature for 15 minutes before serving to enhance flavor and texture.

How to Serve

A tall round cake with smooth white frosting covers the outside and a piped cream border at the base. The top of the cake has eight swirls of white cream, each holding a bright yellow mango cube and a small green mint leaf. A slice is being lifted by a metal cake server, showing three layers inside: a pale yellow sponge cake with white cream in between, and small pieces of mango embedded in the middle cream layer. A woman's hand is placing a mango cube on top of the lifted slice. The cake sits on a white marble plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cake flour substitutes?

Yes, you can substitute cake flour with all-purpose flour by removing 2 tablespoons of flour per cup and replacing it with 2 tablespoons of cornstarch, then sifting well. This helps achieve a lighter texture.

How do I know when the meringue is ready?

The meringue is ready when it forms stiff peaks that stand straight up without drooping and looks smooth, moist, and shiny. To test, lift the whisk and the peaks should hold their shape firmly.