Mango Chiffon Cake Recipe is an easy & fluffy mango cake recipe made using mango pulp. This Mango pulp cake feels just like chiffon and is light & bouncy. This recipe can be used as a cake sponge for your fancy Birthday cakes or simply served with a cup of tea
Table of contents
What is a chiffon cake?
A chiffon cake is a very light and airy cake that is made using oil instead of butter in the batter. The oil makes the cake light and fluffier. Beaten egg whites are the main ingredient in a chiffon cake, it is the reason why the cake rises and puffs up making it double the size once baked.
In the original recipe, a special chiffon cake tin is used which is not greased with butter or oil (any fat). This makes sure the cake clings to the sides of the dish while baking. If there’s any kind of fat added to the sides, the cake won’t rise and will tend to slip due to the greasy cake tin. A chiffon cake is also tilted after baking to make sure it doesn’t sink.
However, with this mango chiffon cake recipe, you wouldn’t have to be so careful as it is a very forgiving recipe
About this Cake
- A fluffy and light bouncy chiffon cake recipe that contains a mild mango flavor
- Egg-based recipe, with the eggs being the main ingredient. So no substitutes for eggs in this cake
- Perfect for chai time or simply as a base cake for any celebration cakes like a mango flavored birthday cake
Step by Step Instructions – Mango Chiffon Cake
- Using a hand beater, beat the egg whites in a bowl with the cream of tartar until soft peaks. Next, add the sugar (60 grams) and continue beating until stiff peaks form. Set aside once done
- In another bowl, combine the egg yolks and sugar (140 grams) Beat well till light and fluffy. Then, add the mango puree and oil, continue beating. Next, add the sour lime juice, edible color, and essence as required. Add in the flour and mix well making sure there are no lumps
- In the end, combine the egg whites mixture, with the batter. Fold it carefully. Once the batter is ready pour it in a 7-inch baking dish, lined with parchment paper only at the base (no greasing)
- Bake this in a preheated oven for 50 to 60 mins on the top & bottom mode at 170 degrees C. The cake should spring back when pressed in the center. Once done let it sit for an hour before removing it from the cake dish
Tips for Mango Cake
Some of the most important steps to keep in mind while baking a chiffon cake are as follows:
- Beating the egg whites – Beaten egg whites are what make the mango chiffon cake rise. It is the reason for that fluffy and light airy texture. So, make sure to separate the eggs well and beat up the whites to stiff peaks. Soft peaks are not what we looking for, STIFF PEAKS is what you want
Cream of tartar is another essential ingredient. It helps to keep the egg whites stiff longer after beating. In case you do not have the cream of tartar, add a few drops of sour lime to the egg whites and continue beating. A hand blender is essential to give the eggs a good workout - Folding the egg whites into the cake batter – The next step is to carefully fold the egg whites into the batter. At this stage, do not use a hand beater, carefully fold in the egg whites using a spatula. Do not be rough while doing so, the egg whites should not lose their airy and fluffy texture. Over mixing would lead to a watery batter which then leads to a flat cake
- Cake tin for chiffon cakes- There is a tin available especially for chiffon cakes and is also known as a Tube Pan. In case you do not have it follow the method I use
- Take any regular baking dish and line it with parchment paper only at the base of the dish (not at the sides). Make sure you do not add any fat like butter or oil while lining the dish with parchment paper. Add the butter to the dish and tap well to remove extra air bubbles, then bake
- Baking the cake – If the chiffon cake is not baked well, you can expect a flat cake. Thus, temperatures are essential. You may also come across recipes, where the chiffon cake is baked in a water bath, for this recipe, you do not need to do so
All you need to do is preheat your oven at 170 degrees C for 10 to 15 mins on top & bottom mode. Then, bake the cake for 50 to 60 mins. The cake should spring back when pressed in the center. That’s when you know it’s well-baked
Do not insert a skewer in the center to check the cake as it would tend to sink and may lose its volume
Frequently asked questions
Both these cakes are light, airy, and fluffy. They may seem very similar but have a few differences.
Fat – A chiffon cake contains oil, however, an angel food cake rely’s on the egg whites and has no fat like oil or butter added to it
Eggs -It may seem like a lot of eggs in a chiffon cake but the angel food cake has more eggs in the batter, sometimes double the number of eggs compared to chiffon cake
Texture – Both the cakes are light and airy, but the angel food cake is much lighter than a chiffon cake due to its high amount of egg whites and fewer ingredients.
Since angel food cakes are light they cannot take the weight of heavy frostings like ganache or buttercream. However, chiffon cakes may seem to be light but they can still be topped with some basic frostings
Chiffon cakes are normally made with fruit juices and flavorings, since we are using mango pulp, it makes the cake batter heavier. Thus, if you notice a slight shrink in this mango chiffon cake, don’t panic. It’s normal. However, it must not deflate or lose too much volume. If that happens the problem could be with whipped egg whites – see tips above.
Adding the yellow color and mango essence to the batter is optional but I’d still recommend you do so to enhance the color and flavor of this mango pulp cake
To make the mango pulp, it’s best to blend an overripe mango. The color is darker and the flavor is sweeter with a lighter texture
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Ingredients
Meringue
- 6 egg whites
- ⅛ teaspoon cream of tartar
- 60 grams of castor sugar
Cake batter
- 6 egg yolks
- 140 grams of castor sugar
- 70 grams of mango pulp/puree
- 40 ml unflavored oil
- 120 grams self-raising flour
- 1 tsp sour lime juice
- 2 – 4 drops Yellow food color (optional)
- 2 – 4 drops mango essence (optional)
Instructions
- Using a hand beater, beat the egg whites in a bowl with the cream of tartar until soft peaks. Next, add the sugar (60 grams) and continue beating until stiff peaks form. Set aside once done
- In another bowl, combine the egg yolks and sugar (140 grams) Beat well till light and fluffy. Then, add the mango puree and oil, continue beating. Next, add the sour lime juice, edible color and essence as required. Add in the flour and mix well making sure there are no lumps
- In the end, combine the egg whites mixture, with the batter. Fold it carefully. Once the batter is ready pour it in a 7-inch baking dish, lined with parchment paper only at the base (no greasing)
- Bake this in a preheated oven for 50 to 60 mins on the top & bottom mode at 170 degrees C. The cake should spring back when pressed in the center. Once done let it sit for an hour before removing it from the cake dish
Recipe Notes
- Beating the egg whites – Beaten egg whites are what make the mango chiffon cake rise. It is the reason for that fluffy and light airy texture. So, make sure to separate the eggs well and beat up the whites to stiff peaks. Soft peaks are not what we looking for, STIFF PEAKS is what you want
Cream of tartar is another essential ingredient. It helps to keep the egg whites stiff longer after beating. In case you do not have the cream of tartar, add a few drops of sour lime to the egg whites and continue beating. A hand blender is essential to give the eggs a good workout - Folding the egg whites into the cake batter – The next step is to carefully fold the egg whites into the batter. At this stage, do not use a hand beater, carefully fold in the egg whites using a spatula. Do not be rough while doing so, the egg whites should not lose their airy and fluffy texture. Over mixing would lead to a watery batter which then leads to a flat cake
- Cake tin for chiffon cakes- There is a tin available especially for chiffon cakes and is also known as a Tube Pan. In case you do not have it follow the method I use
- Take any regular baking dish and line it with parchment paper only at the base of the dish (not at the sides). Make sure you do not add any fat like butter or oil while lining the dish with parchment paper. Add the butter to the dish and tap well to remove extra air bubbles, then bake
- Baking the Mango chiffon cake – If the chiffon cake is not baked well, you can expect a flat cake. Thus, temperatures are essential. You may also come across recipes, where the chiffon cake is baked in a water bath, for this recipe, you do not need to do so
All you need to do is preheat your oven at 170 degrees C for 10 to 15 mins on top & bottom mode. Then, bake the cake for 50 to 60 mins. The cake should spring back when pressed in the center. That’s when you know it’s well-baked
Do not insert a skewer in the center to check the cake as it would tend to sink and may lose its volume
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
hi …….loved the recipe ..it was amazing.but my family doesn’t really like the butter cream – meringue idea , so I just combined water , mango pulp in a blender and added sugar and cooked it down , making it into a syrup and just kinda soaked the cake in it , to enhance the taste.Works great if you don’t want butter cream or something.
Hi Kaavya .. glad you liked the recipe. Thank you for sharing your tips as well. We’ve not used buttercream in our recipe too .. Kept it simple ..
Hi Alisha! I don’t have self rising flour. What’s the other option?
Make your own self-raising flour using baking powder and flour
Hello,
I was wondering if I can bake this is in sheet pan? if so what size? and can I use a round small size sheet pan?
Yes baking it in a sheet is possible. I think a 12-inch sheet pan would work well
Hi I have just made this but, it did not turn out fluffy and had a crunchy kind of meringue top that had separated from the cake that I had to peel off!
What have I done wrong?
The heating on the top was too high.. Or the overall heating of the oven was high.. Buy an oven thermometer to know the temperature inside your oven cos I think the heating had a problem
Hi. Can i substitute cake flour for the self rising flour? If so, any changes to Make? Tq
Hi Nik.. No, you cannot do that as self-raising flour contains baking powder but cake flour doesn’t. If you do not have cake flour just look up for the recipe of cake flour, cos it’s a combination of regular all-purpose flour and cornflour which can be done at home.
Hye! Alisha Rodrigues lovely post i would like to share this post because its very helpful Keep it up & please dont stop posting . Thanks for share such kind of nice information with us .
Thankyou .. Glad you found this interesting
Hi,
Will this recipe fit two 8″ pans do you think? I’m looking to make a two-tiered mango cake with Swiss Buttercream Meringue to frost it.
2 8 inch pans would be too much for the batter. You may have to double the recipe since your looking for 2 pans quantity
Hi, The cake looks so yum….Can this cake recipe be used to make birthday cakes with whipped cream decoration on top.
Oh yes !! Its a perfect cake for whipped cream decorated cakes or any kinda birthday cake !!
Can we reduce the Ingredients by half to make a smaller cake?
Hi Nidhi ..
Yes, you can. You may have to use a smaller cake tin, maybe 4-inch or 5-inch cake pans should work well