Mango Cake

This Asian bakery-style mango cake is made with a gorgeous fluffy chiffon cake, layered with fresh and juicy mango filling and topped with an ultra-light homemade vanilla whipped cream. This summer mango cake recipe tastes even better than it looks.

Course Dessert

Cuisine American, Asian Fusion, Japanese

Keyword Asian cake, Asian cake recipe, best mango cake recipe, cake with mango filling, easy mango cake recipe, fresh mango cake, how to make a mango cake, mango cake, mango cake filling, mango cake recipe, mango cakes, mango chiffon cake, mango cream cake, mango dessert, mango vanilla cake

Prep Time 20

Cook Time 20

Chill time 2 30

Total Time 3 10

Servings servings

Calories 783kcal

Author Megan

Equipment

Ingredients

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 tablespoon (30 g) milk
1 teaspoon (5 g) vanilla extract
⅓ cup (70 g) vegetable oil

Whipped Cream

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

Mangoes

2 fresh mangos peeled and cubed

Instructions

Chiffon Cake

Prepare oven and cake pans. Preheat your oven to 350°F (175°C) and line the bottom of three 6-inch cake pans with parchment paper. Do not grease. Set aside.
Mix dry ingredients. In a large mixing bowl, sift the cake flour and baking powder. Whisk to combine. Set aside.
Make the meringue. Using a stand mixer or hand mixer, beat the egg whites in a large mixing bowl until foamy. Then add the cream of tartar and beat on high until the egg whites turn pale white and frothy. While the mixer is running, slowly add ⅓ of the sugar (1/4 cup) one tablespoon at a time until the egg whites reach stiff peaks. To test, when you lift the whisk the egg whites are smooth, moist, shiny, and the tips will stand straight up.
Egg yolk mixture. Using a stand or hand mixer, beat the egg yolks, the remaining ⅔ of the sugar (1/2 cup), salt, milk, and vanilla. Beat on high speed until fluffy, and pale yellow. To test, the ribbon should hold for 3-4 seconds.
Add dry ingredients to the egg yolk mixture. Add the dry ingredient mixture into the egg yolk mixture in 3 additions and gently fold to incorporate after each batch.
Add the oil to the egg yolk mixture. Take a few spoonfuls of the egg yolk mixture and mix with the oil. Then gently combine the oil mixture with the egg yolk mixture.
Combine meringue with egg yolk mixture. Fold the egg white meringue into the egg yolk mixture in 3 parts, gently folding the batter in an upwards motion in between each addition until no streaks remain. Be careful to not over mix and deflate the batter.
Bake. Divide the cake batter evenly into the 3 parchment-lined 6-inch cake pans and gently tap the pan on your workspace to remove any large air bubbles. Bake cakes for 20-22 minutes or until a toothpick inserted in the middle comes out clean. Let chiffon cakes cool in the pans for about 10 minutes before running a knife around the edges of the pan and releasing the cakes. Let the cakes cool completely on a wire rack. Then trim the tops for even layers.

Whipped Cream

Whip the heavy cream, sugar, and vanilla. In a large mixing bowl, add the whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on high until it thickens and reaches medium-stiff peaks. Chill in the refrigerator until assembly.

Assemble

Layer the cake. Place the first cake layer down on your cake turntable or work surface. Use an offset spatula to spread a thin even layer of whipped cream on top. Add an even layer of mango chunks on top. Then add another layer of whipped cream on top to fill in the gaps. Repeat with the remaining layers.
Decorate. Add a thin layer of whipped cream over the cake for a crumb coat. Chill in the refrigerator or freezer for 15 minutes. Then spread on a final layer of whipped cream. Decorate with a piping bag fitted with a star tip and mango chunks.
Chill. Chill the mango vanilla cake in the refrigerator for 1-2 hours before slicing and serving.

Notes

Tips for the Best Mango Cake

Add the sugar to the egg whites gradually. Adding too much sugar all at once to the egg whites might cause the meringue to collapse. Gradually add the sugar while the mixer is mixing one tablespoon at a time.
Whisk the egg whites to stiff peaks. You will know the egg whites are at stiff peaks when you remove the whisk and the tip of the meringue stands straight up and slightly droops over.
Whisk the egg yolk mixture until pale yellow. You will know when to stop when you lift your electric mixer and create ribbons with the batter and the ribbons hold for at least 2-3 seconds.
Mix the vegetable oil with a small scoop of batter first. This will allow you to incorporate the oil without deflating too much of the egg yolk batter.
Make sure to sift and fold the dry ingredients until JUST combined. Cake powder needs to be sifted to prevent any unwanted clumps! Also, over-mixing will reduce in lower cake volume whereas under-mixing will result in a dense cake bottom.
Combine the meringue in 3 parts. The easiest and most foolproof way to not deflate your batter is to combine the meringue into your chiffon cake batter in 3 parts. Make sure to gently fold the meringue in an upward motion and stop when you no longer see any streaks.
Remove air bubbles from the matcha cake batter. Shock the cake by gently tapping it onto your workspace from about 3 inches above your workspace. Do this before you place the cake into the oven to remove any remaining large air bubbles.

Tips for Whipped Cream and Decorating

Before whipping, use cold heavy whipping cream. For the whipped cream, it is best to use cold straight from the refrigerator. Make sure to whip until medium-stiff peaks form and do not overwhip!
Chill after crumb coat! Lightly coat the cake with a thin crumb coating and chill in the refrigerator for at least 15-30 minutes to stabilize the cake.
Chill before slicing. Since this mango cream cake is filled and decorated with whipped cream, it needs to be chilled before slicing to prevent it from melting and falling apart.

Storage Instructions

Since the frosting is made with whipped cream, the fresh mango cake must be refrigerated. You can store this mango cream cake in the refrigerator in an airtight container for up to three days.

Nutrition