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
About this Mango Pulp Cake (Mango Chiffon Cake)
A fluffy and light bouncy chiffon cake recipe which contains a mild mango flavor
Egg-based recipe, with the eggs being the main ingredient. So no substitutes for this mango chiffon cake
Perfect for chai time or simply as a base cake for any decorated cakes like a Mango Birthday Cake
Difference between a chiffon cake and angel food cake?
Both these cakes are light, airy and fluffy. They may seem very similar due to its texture but have a few differences.
Contains Fat
A chiffon cake contains oil however an angel food cake rely’s totally 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 please note, the angel food cake has more eggs in the batter, sometimes double the amount of eggs added in a chiffon cake
Texture & Icings
Both the cakes are light and airy, but the angel food cake is much much lighter than a chiffon cake due to its high amount of egg whites and fewer ingredients. Since angel food cakes are really light it 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
What Is Chiffon Cake? (Mango Chiffon Cake)
A chiffon cake is a very light cake which is made using oil instead of butter in the batter. This 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 while baking a chiffon cake
How To Make A Chiffon Cake?
Some of the most popular recipes on my blog our my chiffon cake recipes. The reason they are popular is that it’s easy, to the point with no much drama and simply tastes delicious. Here are some of the popular chiffon cake recipes on my blog besides this new mango chiffon cake recipe
Tips
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 makes 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 is 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 in 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 loose its 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 batter 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 its well baked
Do not insert a skewer in the center to check the cake as it would tend to sink and may loose its volume
Please note, that chiffon cakes are normally made with fruit juices and flavorings, since we using mango pulp is makes the batter heavier as compared to chiffon cakes made with fruit juices. Thus, if you notice a slight shrink in this mango chiffon cake, don’t panic. It’s totally normal.
However, if you see the cake deflating completely and losing its volume, then there’s definitely an issue. To find the reason, read up the above details.
If your good to go, read up the below recipe…
Mango Chiffon Cake Recipe
Ingredients
For the meringue
- 6 egg whites
- 1/8 teaspoon cream of tartar
- 60 grams of castor sugar
For the batter
- 6 egg yolks
- 140 grams of castor sugar
- 70 grams mango pulp/puree
- 40 ml unflavored oil
- 120 grams self-raising flour
- 1 teaspoon sour lime juice
- Yellow food color, few drops (optional)
- mango essence, few drops (optional)
Method
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
Notes
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 over ripe mango. The color is darker and the flavor is sweeter with a looser texture
Mango Chiffon Cake
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
Ingredients
- FOR THE MERINGUE
- 6 egg whites
- 1/8 teaspoon cream of tartar
- 60 grams of castor sugar
- FOR THE 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 teaspoon sour lime juice
- Yellow food color, few drops (optional)
- mango essence, few drops (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
Notes
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 the cake
To make the mango pulp, it’s best to blend an over ripe mango. The color is darker and the flavor is sweeter with a looser texture
Nutrition Information:
Serving Size: 100gAmount Per Serving: Calories: 285kcal Total Fat: 9.59g Saturated Fat: 2.127g Trans Fat: 0.045g Unsaturated Fat: 2.734g Cholesterol: 146mg Sodium: 261mg Carbohydrates: 43.37g Fiber: 0.6g Sugar: 29.74g Protein: 6.57g
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