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Hello Summer! I love Mangoes in any shape or form. I love eating it fresh just on it’s own, or something to add to my yogurt, or as a smoothie, or a juice drink, as a pie, as a tart, or as a cake! Summer is the perfect time for me to enjoy all this. The moment I started seeing Mangoes in the market, I knew I have to start making my list of baking to do’s.
I had decided to start with this Mango Coconut Chiffon Cake. I had been doing series of Chiffon Cake posts lately, and I think Mango flavor will be a good addition to my collection. Another reason was because this is my Mom’s favorite cake, and mine too 🙂 Let’s get started!
- 3 eggs (separated, room temperature)
- 2/3 cup cake flour (sifted: sift first before measuring)
- 1/2 cup sugar (allocate 1/3 for the egg yolk mixture, and the remaining for the egg white mixture)
- 4 tbsp Vegetable oil or any flavorless oil
- 3 tbsp water or milk
- 1/4 tsp cream of tartar
- 1 tsp baking powder
- 5 tbsp Mango Puree (Fresh or canned mango puree)
- 2-3 medium size Mangoes cut into small cubes
- 1 tbsp honey – optional
Mango Puree : Mix all the ingredients until smooth
- ¼ + 1tbsp cup fresh mango diced into small pieces
- 1 tbsp water or milk or mango juice
- 2 tbsp plain greek yogurt
- White Chocolate Buttercream Whipped Frosting
- Coconut Buttercream Whipped Frosting – Add 4 tbsp of whipped cream to Coconut Buttercream Frosting
- Vanilla Buttercream Frosting
- Whipped Cream
Note: Click photo to see description
- Mix cake flour and baking powder.
- Using electric mixer or wire whisk, beat egg yolks, 1/3 sugar, water or milk and vegetable oil until pale yellow and fluffy.
- Add the mango puree.
- Sift the flour mixture from step 1 to the egg yolk mixture.
- Carefully fold the flour until fully incorporated and no more lumps.
- In a separate clean bowl, whisk egg whites until frothy , around 30 seconds
- Add cream of tartar and continue whisking for another 2 more minutes
- Gradually add the remaining sugar (in 3 additions to allow the sugar to dissolve)
- Continue whisking in medium speed until stiff peaks (5 more minutes). You will know if it is already stiff peaks when you turn the bowl up side down, the egg whites will not fall. The texture is stiff and glossy.
- Gradually fold the egg white to the flour and egg mixture (from step 4).
- Pour into a 6″ tube pan. Tap 3-4 times on the counter top to release the bubbles.
- Bake for 30 minutes. The sides will slowly turn brown, and it will start to lift away from the side of the pan.
- Take out from the oven, cool and invert the pan. This will avoid the cake from deflating.
- Prepare frostings.
- Cut the cake into half (or into 3).
- Fill top of each slice with Coconut Buttercream Whipped Frosting.
- Top with thinly sliced mangoes.
- Cover the top and finale layer with Coconut Frosting.
- Using the White Chocolate Buttercream Whipped Frosting, make a border on the side of the cake and the small hole in the center of the cake.
- Gradually add mango puree on top of the cake.
- Add diced mangoes.
- Drizzle with honey.
- Decorate with whipped cream – optional.
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- Ube Chiffon Cake
- Vanilla Chiffon Cake
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