Best Mango Chiffon Cake Recipe

Mango Chiffon Cake Teak & Thyme

WebAug 16, 2022 · This mango chiffon cake is made with soft and fluffy chiffon cake and layers of soft whipped cream and fresh mangoes. It’s …

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Mango Chiffon Cake with Swiss Meringue Buttercream

WebDec 30, 2016 · Mango chiffon cake is a soft and light chiffon cake frosted with mango Swiss meringue buttercream and filled with sweet sliced …

1. Preheat oven to 350 F. Grease two 9 inch round pans and line them with pre-cut parchment paper. Combine flour and baking powder in a bowl and set aside.
2. Set up a double boiler by placing a heat proof glass on top of a pot halfway filled with simmering water. Pour 6 egg whites ( or 12 tbsp of pasteurized egg whites) into the glass bowl, add in the sugar and start whisking using a wire whisk. You have to keep whisking until the mixture is frothy and the sugar has dissolved completely. This usually takes about 12-15 minutes. Take off the glass bowl from the heat and set it in the electric mixer. Beat the mixture using low speed until stiff peaks form. This usually takes about 20 minutes or more.The egg whites should be cool to the touch. Add half of the butter and mix until all dissolved, add the remaining half and mix until mixture is smooth. The buttercream may start to form curds,it is normal. Continue mixing until smooth and fluffy. Add in 1 cup of mango puree. Mix for about 2 minutes until smooth.
3. ( I made the icing and filling first. I refrigerated the filling while the cake was baking and I stored the icing in an airtight container and placed it in the counter.) Combine mango slices, water and sugar in a pot and bring to a boil. Let simmer for 8 minutes in low heat until syrup is thick. Remove from heat. Transfer mango slices into a container and refrigerate.
4. Spread a thin and even layer of mango butter cream on top of one cake. Put mango slices on top of the butter cream/icing. Be sure to cover spaces evenly. Put the other cake on top and now you have filled your mango cake. Ice and decorate the whole cake. I start icing the top, putting on as much icing as I can so its easier to work with and the spatula will not catch crumb pieces from the cake. You might think you don’t have enough icing to cover the cake but you will soon get the icing back as you scrape the icing from the cake to smoothen the surface. Make sure your spatula is free from icing when your smoothing the surface.

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