Go Back
–+ servings
Mango Cake

Delightfully Light Mango Cake: A Tropical Escape Dessert

This Mango Cake features a light and airy chiffon base infused with tropical mango flavors, making it a refreshing dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Chilling Time 2 hours
Total Time 2 hours 52 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Can substitute with all-purpose flour
  • 2 tsp Baking Powder Ensure it's fresh
  • 6 large Eggs Whites and yolks separated
  • 1 tsp Cream of Tartar Optional, can substitute with lemon juice
  • 1 cup Sugar Divide into two portions
  • 1/2 tsp Salt Use fine salt for better integration
  • 1 cup Milk Can substitute with almond or soy milk
  • 1 tsp Vanilla Extract Use pure for best results
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil
For the Whipped Cream
  • 1 cup Heavy Whipping Cream Ensure it's cold
  • 1/4 cup Powdered Sugar Avoid substitutes
For the Filling
  • 2 cups Fresh Mangos Choose ripe for best flavor

Equipment

  • mixing bowls
  • electric mixer
  • Spatula
  • Cake pans
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare three 6-inch cake pans by lining with parchment paper and greasing the sides.
  2. Sift together the cake flour and baking powder in a mixing bowl. Set this mixture aside.
  3. Beat the egg whites in a clean bowl until foamy. Gradually add cream of tartar and 1/4 cup sugar until stiff peaks form.
  4. In another bowl, beat the egg yolks with the remaining sugar, salt, milk, and vanilla until light and fluffy.
  5. Gently fold the dry ingredients into the egg yolk mixture, alternating with the meringue in three additions.
  6. Pour the batter evenly into the prepared cake pans and bake for 20-22 minutes. Check for doneness with a toothpick.
  7. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  8. Beat cold heavy whipping cream with powdered sugar in a chilled bowl until medium-stiff peaks form.
  9. Assemble the cake by layering whipped cream and mango slices between the cake layers. Frost the top and sides with whipped cream.
  10. Refrigerate the assembled cake for 1-2 hours before serving.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure egg whites reach stiff peaks and chill ingredients before assembly.

Tried this recipe?

Let us know how it was!