Get ready to indulge in this Mango Chiffon Cake, a light and airy dessert that captures the tropical sweetness of ripe mangoes! This cake is perfect for any occasion, whether it’s a birthday celebration, a summer gathering, or just a sweet treat to brighten your day. With its fluffy texture and vibrant flavor, this cake is sure to impress your family and friends!
With its refreshing mango flavor and lightness, this Mango Chiffon Cake is a must-try for any cake lover. Let’s dive into this scrumptious recipe!
Resume of the Recipe
Mango Chiffon Cake features a fluffy, moist cake infused with fresh mango puree and topped with a light mango glaze. It’s easy to make and provides a delightful balance of flavors that will keep you coming back for more!
Exciting Story:
I first made this Mango Chiffon Cake for a summer gathering when I wanted to create a dessert that was both delicious and refreshing. The combination of light chiffon cake and sweet mango was irresistible, and I couldn’t wait to see how everyone would react. As I baked the cake and prepared the glaze, the sweet aroma of mango filled my kitchen, making everyone eager to taste.
When I served the cake, it was an instant hit! The fluffy texture paired with the bright mango flavor created a delightful experience, and everyone raved about it. Since that day, this cake has become a favorite in my family, always bringing joy and happiness to our gatherings!
Why This Mango Chiffon Cake is a Must-Try
- Tropical Flavor: The fresh mango puree adds a bright and delicious taste.
- Light and Fluffy: This chiffon cake is incredibly airy and moist, making it a pleasure to eat.
- Beautiful Presentation: The vibrant color and glaze make this cake visually stunning!
How to Make Mango Chiffon Cake
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C) and prepare an ungreased 10-inch tube pan.
In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another bowl, combine the oil, mango puree, egg yolks, and water, mixing until well combined. Gradually add the wet mixture to the dry ingredients and mix until smooth. Stir in the vanilla extract.
In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form. Gently fold the beaten egg whites into the cake batter in three additions, being careful not to deflate the mixture.
Bake the Cake:
Pour the batter into the prepared tube pan, smoothing the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Invert the pan immediately onto a wire rack and let the cake cool completely in the pan.
Prepare the Mango Glaze:
In a mixing bowl, whisk together the mango puree, powdered sugar, and lemon juice until smooth. Adjust the consistency with more powdered sugar if needed.
Glaze the Cake:
Once the cake has cooled completely, carefully remove it from the tube pan. Drizzle the mango glaze over the top of the cake.
Serve:
Slice and enjoy your Mango Chiffon Cake as a refreshing dessert for any occasion!
Tips:
- Make sure the mango is ripe for the best flavor in the puree.
- For a more intense mango flavor, you can add more puree to the glaze.
Substitutions and Variations:
- Use other fruits, such as passion fruit or pineapple, for a different flavor.
- Substitute coconut milk for some of the water for added creaminess.
Make a Healthier Version:
- Use a sugar substitute in the glaze for a lighter option.
- Consider using whole wheat flour for added nutrition.
Closing
And there you have it! This Mango Chiffon Cake is a light and delicious treat that everyone will love. Don’t forget to let us know how your cake turns out, and check out some of our other delightful recipes!
Frequently Asked Questions:
- Can I make this cake in advance?
Yes, it can be made a day ahead; just store it covered at room temperature. - How should I store leftovers?
Keep in an airtight container at room temperature for up to 3 days. - Can I freeze this cake?
Yes, it can be frozen for up to 2 months; thaw before serving. - What can I use instead of fresh mango puree?
Canned mango puree can be used as a substitute. - How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with a few crumbs. - Can I add coconut to the batter?
Yes! Shredded coconut would add a nice tropical touch. - What’s the best way to serve this cake?
Serve it chilled or at room temperature with a dollop of whipped cream. - Can I use flavored extracts?
Yes! A hint of almond or coconut extract would add extra flavor. - How can I make this dish spicier?
Adding a pinch of chili powder to the batter can enhance the flavor. - What’s the best way to reheat leftovers?
This cake is best enjoyed at room temperature; there’s no need to reheat. - Can I use different types of fruit?
Absolutely! Other stone fruits like peaches or apricots can be used as well. - How do I achieve the best flavor?
Use fresh, high-quality ingredients for the best results!
Mango Chiffon Cake
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
Ingredients
For the Cake:
1 1/2 cups 1 1/2 all-purpose flour
1 cup 1 granulated sugar
1/2 cup 1/2 vegetable oil
1/2 cup 1/2 fresh mango puree (about 1 ripe mango)
3 large 3 eggs, separated
1/4 cup 1/4 water
1 1/2 tsp 1 1/2 baking powder
1/2 tsp 1/2 salt
1/2 tsp 1/2 vanilla extract
1/4 tsp 1/4 cream of tartar
For the Mango Glaze:
1/2 cup 1/2 fresh mango puree
1/4 cup 1/4 powdered sugar
1 tbsp 1 lemon juice
Directions
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C) and prepare an ungreased 10-inch tube pan.
- In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another bowl, combine the oil, mango puree, egg yolks, and water, mixing until well combined. Gradually add the wet mixture to the dry ingredients and mix until smooth. Stir in the vanilla extract.
- In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form. Gently fold the beaten egg whites into the cake batter in three additions, being careful not to deflate the mixture.
- Bake the Cake:
- Pour the batter into the prepared tube pan, smoothing the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Invert the pan immediately onto a wire rack and let the cake cool completely in the pan.
- Prepare the Mango Glaze:
- In a mixing bowl, whisk together the mango puree, powdered sugar, and lemon juice until smooth. Adjust the consistency with more powdered sugar if needed.
- Glaze the Cake:
- Once the cake has cooled completely, carefully remove it from the tube pan. Drizzle the mango glaze over the top of the cake.
- Serve:
- Slice and enjoy your Mango Chiffon Cake as a refreshing dessert for any occasion!
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