Mango Monday: Mango Chiffon Cake

It has returned! Mango Monday has returned! My weekly mango posts disappeared for a while when I went on vacation, but I promise that it's back and here to stay.

I mentioned on the last Mango Monday that I had been testing out different cake and frosting recipes, in preparation for a wedding party. During my search, I came across this Mango Chiffon Cake! It used pureed manila mangoes (my fave!) to flavor a light and airy chiffon cake. Ultimately, I used a different one for the wedding, but I still wanted to try it out, if only just to have it in my dessert rotation. It's a simple cake that's perfect for brunch, with coffee or tea, or if you're having some friends over for lunch, a not-too-heavy way to end a mid-day meal.

 

The ingredient list is a short one, and they're all items that you could have on hand at any moment's notice. As for the mango, I actually used a frozen puree from Sol Bliss. It's a tasty substitute for when the fruit is not in season and when fresh mangoes are hard to find. (Let's just take a moment to weep over the fact that Summer is coming to an end...My fruits, my loves!) Again, you can pull it out at any moment's notice because it's just waiting for you in the freezer!

When preparing the eggs for this recipe, make sure that zero egg yolk ends up in the bowl of egg whites. Even a tiny amount of yolk will prevent the egg whites from whipping properly.

To start, add the egg whites and cream of tartar to the clean bowl of a stand mixer fitted with the clean whisk attachment. Again, any trace amounts of fat/grease/oil will keep your whites from whipping properly.

Turn the mixer on to high speed.

Once soft peaks begin to form (foamy), slowly pour in the sugar. Continue to whip on high speed.

The egg whites are ready when stiff peaks have formed and it looks shiny/glossy. (Fluffy, luscious meringue makes me so happy!)

In a separate, large mixing bowl, sift together the dry ingredients. Make a well in the center, and add the egg yolks, oil, and mango puree. Whisk until the batter is pale and creamy.

Fold in 1/3 of the egg whites, to lighten this batter.

Then, finally, add the mixture to the remaining egg whites. Incorporate by gently folding it in with a spatula.

Pour the batter into a lightly greased tube pan, then bake at 350 degrees for 40-45 minutes. Use a thin wooden skewer to pierce the cake. It should come out easily and cleanly.

(True story: I was supposed to use a tube pan, but I automatically reached for my bundt cake pan. There is actually a difference! Batter may have bubbled over the sides...Batter may have spilled on to the bottom of my oven...Yes, insert multiple face-palms here. Moral of the story: Always use the right pan!) 

After allowing the cake to cool for a few minutes, invert the cake onto a wire rack. It should cool completely before being glazed, iced, or frosted!

But...I couldn't help myself and had to snack on a couple of slices while I waited! Yum! Chiffon cakes are soft, tender, and moist, but the fluffy egg whites keep it light and airy. 


For this first batch, I made a super simple cream cheese icing! I did feel, though, that the mango in the actual cake could have been more prominent. If you make this cake yourself, let me know if you make adjustments to the amount of puree! I would love to hear from you. :)

In the meantime, add more of that sweet, tropical flavor by serving with Whipped Mango Buttercream! As a play off of shortcakes, you could even fill two slices with buttercream and fresh fruit. This recipe is a great way to enjoy mangoes all year long! Have your mango, and eat it too! ;)



Mango Chiffon Cake (adapted from Asian In America)

Print Recipe

Ingredients:
2 cups Cake Flour, sifted
3/4 cup + 3/4 cup White Granulated Sugar, divided
1 tbsp Baking Powder
7 large Egg Whites
1/2 tsp Cream of Tartar
7 large Egg Yolks
1/2 cup Vegetable or Canola Oil
3/4 cup Mango Puree

1. Preheat oven to 350 degrees. Prepare an 8" x 4" tube pan by lightly greasing the inside. (Be sure to use a big enough cake pan to prevent the batter from overflowing while baking!)
2. In a large mixing bowl, sift together the cake flour, 3/4 cup of sugar, and baking powder. Whisk to combine, then set aside until ready to use.
3. In the clean bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Whip on high speed until soft peaks form (the egg whites will look white and foamy), then slowly pour the remaining 3/4 cup of sugar. Continue to whip the egg whites until stiff peaks form (the egg whites will appear shiny/glossy). 
4. Make a well in the center of the bowl of dry ingredients, and add the egg yolks, oil, and mango puree. Whisk together until all of the ingredients are incorporated and the mixture is pale and creamy. Add 1/3 of the whipped egg whites, and fold it in to lighten this mixture. Next, gently fold the mango-flour mixture in batches into the rest of the egg whites. 
5. Once the batter has completely come together, pour it into the prepared cake pan. Bake at 350 degrees for 40-45 minutes. A thin wooden skewer inserted into the cake should come out cleanly.
6. Allow the cake to cool in the pan for a few minutes, then use an offset spatula or knife to loosen the sides of the cake from the pan. Invert the cake onto a cooling rack. Allow the cake to cool completely before frosting.
7. Cover the cooled cake with Whipped Mango Buttercream! Serve and enjoy!