This recipe is adapted from the book – Joy of Cooking and Jolina’s stabilized whipped frosting recipe. I have adapted it to suit my tastes and I couldn’t resist sharing this slightly updated version with you. It is my absolute favorite cake for a special occasion, no matter the season.

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Mango Chiffon Cake with Whipped Cream Frosting
Delectable, airy, soft and so delicious you won't want to put your fork down! This mango cake is silky, moist and just on the right side of subtly sweet. Frosted with the fluffiest stabilized whipped cream, this is the perfect cake for special occasions, no matter the season
Course Dessert
Cuisine World
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Chiffon cake
Whipped mango cream frosting
Assembly
Course Dessert
Cuisine World
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Chiffon cake
Whipped mango cream frosting
Assembly
Instructions
Chiffon cake
  1. Preheat the oven to 325F and line the bottom of three 9-inch round pans with parchment paper. Do not grease
  2. In a large bowl, whisk 2 1/4 cups cake flour, 1 1/4 cups sugar, 1 tablespoon baking powder and 1 teaspoon salt until combined. Set aside
  3. Using a handheld electric mixer or a stand mixer with the paddle attachment, beat 5 egg yolks, 3/4 cup water, 1/2 cup canola oil, 1 teaspoon lemon zest and 1 teaspoon vanilla on high speed until smooth and creamy (about a minute). Set aside
  4. Beat 8 egg whites and 1/2 teaspoon cream of tartar on medium speed until you reach soft peaks (about 1-2 minutes). Then switch to high speed and gradually add 1/4 cup sugar. Beat until the egg whites are very stiff and dry
  5. Whisk your egg yolk mixture into your flour mixture until smooth and incorporated
  6. Then fold your egg whites into your batter in thirds. Gently fold until each addition is incorporated
  7. Transfer the batter equally into your 3 pans and bake for 30 minutes or until the top springs back when lightly pressed and a toothpick inserted in the centre comes out clean
  8. Run a sharp knife along the sides of each cake and allow to cool in the pan for 10 minutes. Then unmold and transfer to a wire rack to cool completely
Whipped mango cream frosting
  1. Pour 1 packet of unflavored gelatin into 1/4 cup cold water. Do not stir. Let sit for 10 minutes to allow it to bloom
  2. In a separate bowl, whip 2 cups heavy cream, 2 tablespoons sugar and 2 teaspoons vanilla on medium high speed until you reach soft peaks.
  3. Microwave bloomed gelatin for 10 seconds. Whisk until smooth (it should NOT be warm to the touch). With the mixer still on, gradually pour it in a steady stream into your whipped cream. Continue whipping until the gelatin is incorporated
  4. Add 1 cup mango puree and whip the cream until you reach stiff peaks or you get the consistency you want
Assembly
  1. Take about a cup of your whipped frosting and combine with your chopped mangoes. Divide the mixture into two
  2. Evenly spread half of the mixture on top of the first cake layer. Put on the next cake layer and spread the rest of the mixture on top of that. Put the last cake layer on and proceed to cover the rest of the cake with whipped frosting and decorate as desired
  3. Chill for at least 3 hours before serving