This mango chiffon cake is made with soft and fluffy chiffon cake and layers of soft whipped cream and fresh mangoes. Itโs the ultimate flavour combination for a cake and one of my all-time favourite chiffon cake recipes.
This mango chiffon cake is inspired by the cakes from Asian bakeries. They always have chiffon cakes or sponge cakes filled with cream and fresh fruits. I love them because theyโre so soft, light, and airy and thatโs exactly what this mango cake is like. This cake is absolutely bakery-worthy. You could even choose to decorate it just like how they make cream cakes in bakeries - with fresh fruits on top or completely covered with thin mango slices.
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What is chiffon cake?
Chiffon cake is a light and fluffy cake similar to sponge cake. Theyโre both leavened mostly by whipping air into the meringue, which makes the cake rise and gives it height. Chiffon cake and sponge cake are both made by folding egg white meringue into an egg yolk mixture but chiffon cake also contains baking powder and oil, which sponge cake does not. This makes chiffon cake richer and more moist than sponge cake.
Youโll often find chiffon cake in most Asian bakeries, usually paired with whipped cream. Itโs a classic combination in most cakes and baked goods to cater to an Asian palate, which prefers lighter desserts that arenโt too sweet.
Why youโll love this recipe
- This mango chiffon cake is so soft and fluffy. It feels like youโre eating a delicious cloud.
- This tastes absolutely bakery-worthy, just like how the cakes taste from Asian bakeries.
- Itโs a great way to use sweet and juicy seasonal mangoes.
- This is a great basic recipe that you can use for different flavours. Just switch out the mango for a different fruit or filling or add flavouring into the chiffon cake layers themselves.
Ingredients
- Large eggs - Separate the egg whites and the egg yolks into two large mixing bowls. Be sure not to get any of the yolks in the egg whites otherwise they may not whip up properly.
- Cream of tartar - This is used to stabilize the egg white meringue so that it whips up to stiff peaks faster.
- Granulated sugar - Measure this out into a small bowl so that you can easily add spoonfuls of it to the egg whites during whipping process.
- Milk - You can use any kind of dairy or non-dairy milk here - it doesnโt matter. I used oat milk because itโs what I had on hand.
- Oil - Use any kind of light tasting oil like vegetable oil or avocado oil.
- Vanilla extract - Donโt skip this! It adds so much flavour to the whipped cream.
- Cake flour - Light and airy cakes call for cake flour which has less gluten than all-purpose flour.
- Baking powder - Most of the leavening comes from the airy meringue but baking powder acts as a backup leavening agent to ensure your cake rises high.
- Whipping cream - Use any whipping cream with 30-35% milk fat. Keep this cold until youโre ready to use.
- Powdered sugar - Weโre using just enough powdered sugar to add some sweetness to the whipped cream. This also helps thicken and stabilize the whipped cream so that it holds itโs structure when used to frost the cake.
- Fresh mangoes - Ripe and juicy fresh mangoes work the best here. Peel and cube them into chunks. Use the smaller chunks in between each cake layer and use the larger, nicer chunks to decorate the top of the cake.
How to make a mango chiffon cake
Make the chiffon cake layers
Prep - Preheat oven to 350ยฐF. Line three 6โ cake pans with a round of parchment paper on the bottom. Do not grease the pans. Set aside.
Whip the egg whites - In a large mixing bowl, add the egg whites and cream of tartar. Use an electric mixer fitted with a whisk attachment to beat the egg whites until they become soft, foamy peaks.
Whip sugar into meringue - Beat in one spoonful of granulated sugar at a time, mixing in between each addition, until all the sugar is added and the meringue becomes stiff peaks that hold their shape when you pull the whisk out of it. Set aside.
Make the egg yolk mixture - In a separate large bowl, add in the egg yolks, milk, oil, and vanilla extract. Use the same mixer to whisk together until combined. Using a fine mesh sieve, sift in the cake flour and baking powder into the egg yolk mixture. Use a silicone spatula to fold together until smooth and no lumps remain.
Fold the batter together - Add half of the egg white meringue into the egg yolk mixture. Fold together until combined. Add the rest of the meringue and fold together until no streaks of batter are visible and the mixture is fluffy and airy.
Bake cakes - Divide cake batter into your three prepared cake pans. Place a second roasting pan filled with about 1โ of hot, freshly boiled water on the bottom rack of the oven. Bake cakes on the middle rack for 20โ25 minutes or until the the tops are set and lightly golden brown.
Cool cakes completely - Let cool for at least 20-30 minutes before flipping the cakes out onto a cooling rack to cool completely before assembling the cake.
Make the whipped cream filling
In a large mixing bowl, add in the whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to beat until it thickens and becomes soft peaks.
Assemble the layer cake
Layer cake, whipped cream, and mangoes - Place your first cake layer down on a cake turntable. Use an offset spatula to spread a thin layer of whipped cream on top. Place down an even layer of mango chunks on top of the whipped cream. Smooth a couple more dollops of whipped cream on top to fill in the gaps between the mangoes and seal them together. Repeat with your remaining cake layers.
Crumb coat - Smooth a thin layer of whipped cream over the entire cake as a crumb coat. Chill the cake in the fridge for 10-15 minutes.
Decorate - Spread on a final layer of whipped cream and use a bench scraper to smooth. Decorate your cake with any remaining whipped cream, mango chunks, and herbs (optional).
Storage
Keep your mango chiffon cake in a sealed cake container or keep leftovers slices in an airtight container or wrapped in plastic wrap. Store in the fridge for up to 3 days but enjoy them as soon as you can.
Freezing
Leftover cake slices can be frozen by wrapping them well in plastic wrap and/or aluminum foil and freezing for up to 1 month.
You can also freeze cake layers before you assemble the cake by wrapping them well in plastic wrap and/or aluminum foil and freeze for up to 1 month.
Thaw frozen cake slices or cake layers in the fridge overnight.
Tips & tricks
Making the batter
If youโve never made chiffon cake or meringue before, working with the egg whites will probably be the trickiest part of this recipe. Essentially, you are whipping up egg whites until they become a stiff and airy meringue and then folding it into the regular batter.
Youโll definitely need a hand mixer or stand mixer to whip the egg whites. Add the sugar in slowly, one spoonful at a time, so that it has a chance to dissolve. Whip it until it stands up on its own in little droopy peaks when you pull the mixer out of it. Add the meringue to the egg yolk mixture in 2 additions so that you gradually bring them to the same consistency.
Baking chiffon cake
When baking chiffon cakes, I always use light coloured cake pans and I only line the bottom of the pan with parchment paper. Never grease the sides of the pan as the cake needs some grip on the pan in order to rise properly.
To keep the cake moist, I like to bake them with a roasting pan filled with an inch of hot water on the bottom rack of the oven. This is optional but I find that the cakes are softer and more moist this way.
Frosting cake with whipped cream
Whipped cream can become grainy if you work with it too much, unlike buttercream which you can mess around with as long as you want. To prevent overworking the whipped cream, I like to whip it just until it becomes soft peaks. It should still be a bit soft and runny but holds its shape.
When applying the whipped cream onto the cake, try to only move it around and run your spatula over it as much as you need. Donโt keep pushing it around over and over.
When applying the final coat of frosting to your cake, try pouring a large amount of whipped cream onto the top of the cake. If itโs runny enough, let it spill over the edges and slide down the sides of the cake. Once it has covered most of the cake, use your spatula to fill in any gaps. Use a bench scraper to smooth the sides and remove the excess whipped cream in just a few movements.
Frequently asked questions
Both chiffon cake and sponge cake are made by whipping egg whites into a meringue and then mixing it into an egg yolk mixture but chiffon cake usually also contains baking powder and oil, which gives it a richer texture.
If you chiffon cake deflates, your egg whites may not have been whipped up to the right consistency (stiff peaks). If you used a dark coloured non-stick cake pan, the cake may not have been able to stick on to the sides of the pan and โclimbโ up as it was rising during baking.
To make this 6โ cake into a 3-layer 8โ cake, multiply all the ingredients by 1.8x. If you want to make it extra easy and avoid weird fractions, multiple everything by 2x and use the excess batter to make some muffins or a mini cake. The cakes will bake faster because there is more surface area so bake for about 5 minutes less but use visual cues to determine when itโs done.
Other layer cake recipes to try
- Matcha Strawberry Cake
- Tiramisu Layer Cake
- Chocolate Orange Cake
- Earl Grey Lemon Cake
- Caramel Apple Cake
Recipe
Mango Chiffon Cake
Ingredientsย ย
Chiffon Cake
- 5 large egg whites
- ยผ teaspoon cream of tartar
- 120 g granulated sugar
- 5 large egg yolks
- 80 g milk
- 50 g oil
- 1 teaspoon vanilla extract
- 100 g cake flour
- 1 teaspoon baking powder
Whipped Cream & Filling
- 400 g whipping cream
- 40 g powdered sugar
- 1 teaspoon vanilla extract
- 2 fresh mangoes, peeled & cubed
Instructionsย
Chiffon Cake
- Preheat oven to 350ยฐF. Line three 6โ cake pans with a round of parchment paper on the bottom. Do not grease the pans. Set aside.
- In a large mixing bowl, add the egg whites and cream of tartar. Use an electric mixer fitted with a whisk attachment to beat the egg whites until they become soft, foamy peaks.
- Beat in one spoonful of granulated sugar at a time, mixing in between each addition, until all the sugar is added and the meringue becomes stiff peaks that hold their shape when you pull the whisk out of it. Set aside.
- In a separate large bowl, add in the egg yolks, milk, oil, and vanilla extract. Use the same mixer to whisk together until combined.
- Using a fine mesh sieve, sift in the cake flour and baking powder into the egg yolk mixture. Use a silicone spatula to fold together until smooth and no lumps remain.
- Add half of the egg white meringue into the egg yolk mixture. Fold together until combined. Add the rest of the meringue and fold together until no streaks of batter are visible and the mixture is fluffy and airy.
- Divide cake batter into your three prepared cake pans.
- Place a second roasting pan filled with about 1โ of hot, freshly boiled water on the bottom rack of the oven.
- Bake cakes on the middle rack for 20โ25 minutes or until the the tops are set and lightly golden brown. Let cool for at least 20-30 minutes before flipping the cakes out onto a cooling rack to cool completely before assembling the cake.
Whipped Cream & Filling
- In a large mixing bowl, add in the whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to beat until it thickens and becomes soft peaks.
- Place your first cake layer down on a cake turntable. Use an offset spatula to spread a thin layer of whipped cream on top. Place down an even layer of mango chunks on top of the whipped cream. Smooth a couple more dollops of whipped cream on top to fill in the gaps between the mangoes and seal them together. Repeat with your remaining cake layers.
- Smooth a thin layer of whipped cream over the entire cake as a crumb coat. Chill the cake in the fridge for 10-15 minutes. Spread on a final layer of whipped cream and use a bench scraper to smooth. Decorate with any remaining whipped cream and mango chunks.
Jo says
hello, i love this cake recipe! but i want to try making it with cocoa powder for a chocolate chiffon. how do you think i should tweak this recipe so that itโs a success? please help!
Nikki says
Hi Gail!
I'm hoping to make this cake in a 10" cake round. Would you recommend i multiply the recipe by x2 or x3?
Hope to hear from you soon!
Jessica says
Hi! Do you have a recommendation on how to adjust the recipe to a 10โ tube pan? Thank you!
Angie says
Amazing recipe Gail!! Thank you! It was a huge hit with my partner who enjoys light Asian bakery style cakes! I think this will be a staple recipe for upcoming occasions to impress friends and family:) The cake layers had some richness to them yet were light. The whipped cream frosting was well balanced, and the very ripe mangos added such great flavor for mango lovers!
Anonymous says
Can this cake be taken to an outdoor event? Iโm wondering how long can stay outside after the refrigeration process.
Rue says
Hi Gail,
Would it be okay if I omit the water on bottom rack? My oven is too small and will only fit the cake pan.
Thanks and appreciate the response.
xx
Gail Ng says
Yes, it will be fine without it!
Rose says
Love the recipe! Can i please get an alternate recipe for an 8 inch cake? Thank you!
Mickey says
I made this cake for my mother's birthday. She loved it! It was light and airy and the whip cream was perfect as well. I made two cakes using 9 inch pans it came out to a 4 layer cake. I also used mango purre to add extra mango flavor with the fresh mango. Everyone loved the cake especially my mom. Thank you for an awesome recipe I'll definitely use it again!
Lauren says
Hi there! Did you use the same measurements for the ingredients as the recipe says? Or multiplied it? Thanks!
Cherry says
Hi Gail,
Can I bake this into two 6" cake tins instead of 3? Thank you.
Jenny says
Hi! I want to try making this cake, but I only own one 9โ pan, would I be able to just do a 1 layer 9โ cake with the same measurements? Also any substitutions for cream of tartar?
Winnie says
Hello! I wonder if I would use angel food cake pan for this recipe?
Gail Ng says
Yes, you could! Depending on the size of your pan, you might need to 1.5x or 2x the recipe.
DJofers says
Hi Gail! Instead of using whipping cream for the filling, can I use heavy cream? Iโm presuming it will just make the filling heavier and thicker?
If yes, would it be the same amount as the whipping cream?
Gail Ng says
Yes, you can use the same amount of heavy cream ๐
Djofers says
It's mango season, and hoping to try this recipe! I only have a 9inch pan. Should I just double the recipe to make a two-tier cake?
Gail Ng says
Yes, you can!
Ngoc says
Hi Gail -
I want try a passion fruit flavor. Do you think substituting the milk with passion fruit juice or puree in the cake recipe would work? Additionally, do you think adding a couple of tablespoons of passion fruit puree to the whipping cream would work for frosting?
Thank you,
Ngoc
Gail Ng says
Chiffon cakes can be a bit temperamental with heavy additions like a puree because the batter is so light and airy. I think if you replaced a bit of the milk with passionfruit juice it would be okay. Puree in the whipped cream could also work but adding too much can prevent the cream from whipping all the way to stiff peaks. I would personally use the passionfruit puree as a filling in between the cake layers or to drizzle on top of the cake. But let me know how it works out for you!
Nanajee Travels says
This mango chiffon cake sounds like the perfect blend of light and fruity! The soft, fluffy texture of the chiffon cake paired with creamy whipped cream and fresh mangoes must create an irresistible combination. It's no wonder it's one of your favorite recipesโthis cake is a dream for anyone who loves a delicate and refreshing dessert!
Rebecca says
Hi Gail, This cake is a regular in my house and it turns out beautiful every single time! I do want to try a raspberry version by adding raspberry puree. any suggestions or tips would be greatly appreciated! Thank you for this recipe!
Ngoc says
Rebecca - I realized I asked essentially the same question that you did. I may try a puree and if I do, I will let you & everyone know!
Rebecca says
Iโve been making this chiffon cake and it has turned out beautiful every single time. I want to try a raspberry version of this . would adding raspberry purรฉe to the batter before mixing the meringue work fine?
Gail Ng says
Chiffon cakes can be a bit temperamental with heavy additions like a puree because the batter is so light and airy. I think if you replaced a bit of the milk with puree it would be okay - let me know if you give it a try. If you wanted to be on the safe side, I think freeze dried raspberry powder in the dry ingredients might work better or better yet, just use the puree as a filling in between the cake layers.
Mary says
This recipe looks great! What flowers/herbs did you use to decorate the outside?
Gail Ng says
They're sprigs of thyme ๐
Bailey says
I'm soooo confused. It's says only 100 g of flour but that's less than 1 cup. Am I missing something or is there really only 100 grams of flour?
Gail Ng says
Yes, that's correct. Have you made chiffon cake before? It's very different from regular cake. Most of its volume comes from the eggs!
Ngoc says
Hi Gail,
Do you find a need for cake strips when baking chiffon cakes? Do you recommend using them?
Excited to bake this cake this week. Thank you!
Gail Ng says
I've never found the need to use cake strips with chiffon cakes. They always bake flat in my experience!
Ngoc says
Thank you! I wanted to come back to say that I tried this recipe and the cake turned out perfectly! It was moist, fluffy, and had the perfect amount of sweetness. I used blueberries and it turned out great. I'll be using this recipe going forward. Thank you, Gail!
Hayley says
I'm excited to try this recipe! I'm wondering if you think it would work with buttercream frosting instead of cream? I ask because I want to decorate it with piped frosting in a vintage style and am afraid if it's cream it will melt quickly.
Gail Ng says
Yes, you can use buttercream! It just won't have the flavour of whipped cream (obviously) but it'll be much more stable ๐
Hayley says
Great, thanks! Iโm excited to give it a try!
Katelyn says
Loved this recipe so much!
Can you let me know how to adjust it for a three-tier 4 inch cake?
How should I adjust the baking time as well?
Thank you!!
Gail Ng says
Halve the recipe (divide by 2 or multiply everything by 0.5)! The exact conversion is 0.44 but rounding up to 0.5 is easier. Bake at the same temperature but for a shorter time. I don't know the exact timing but I would set a timer for about 12 minutes and just keep an eye on them.
RB says
Thank you sharing this chiffon cake recipe, which can be layered with different fruit.
I was always wonder how Chinese bakeries made so fluffy and yummy birthday (celebration) cakes..
Now I knew, and will try this!
All the best, Gail.
Xozo says
Hello Gail,
What kind of mangoes do you recommend for this recipe??
There are many kinds of mangoes and its confusing ๐
Gail Ng says
I like using Ataulfo mangoes! They're usually not stringy and they have a strong mango flavour/smell ๐
Suzanne says
Hi, I was wondering how you would adjust this to make a 2 teir, 8 inch cake?
Gail Ng says
Multiply all the ingredients by 1.6! Round any weird decimals to the nearest .5 or 1/2 teaspoon. Bake for an extra 5-10 minutes!
Suzanne says
How would I adjust it to a 3 tier 8 inch cake. Would the conversion be similar including the baking time?
Gail Ng says
For an 8" cake, the exact conversion would be to multiply everything by 1.78x. But I would recommend just doubling the recipe so that you don't end up with a fraction of an egg. You'll have a bit of extra batter left that you can bake in a smaller pan or muffin pan. Baking time would be a few minutes longer - just use visual cues to check for doneness (lightly golden brown edges, middle is set, slight resistance on the surface of the cake when pressed down).
Emma says
Hi -Is it possible to bake this chiffon cake in a tube cake tin? And if so how long for?Thanks
Gail Ng says
You can, but the amount of batter in this recipe will not be enough to fill a standard 10" tube pan. If you have a smaller tube pan, then go for it! Otherwise you'll need to scale it by about 1.5x like in my Earl Grey Chiffon Cake recipe. For a 10" cake, bake at 350F for 35-40 minutes.
Spencer says
Amazing cake, tasted like what my mom used to buy for me as a kid! Invokes priceless happy memories and tastes just as spectacular.
Jay says
Hi! I love your recipes!! So if you want a 3 tier 8 inch cake, how would you alter the ingredients?
Gail Ng says
For a 3 layer 8" cake, the exact conversion would be to multiply all the ingredients by 1.8. But to make it easier (no weird decimals), I would just multiply everything by 2 and use any extra batter for a mini cake as a snack/taste test ๐
Ngoc says
Hi! I would like to try making this cake for a special event. I love the way you decorated it! Can you share the decorating tips that you used?
Gail Ng says
I believe I used 3 piping tips for this! For the big swirls on top I used a Wilton 6B (large open star tip). The small tips came in an off-brand set from Amazon but they're just a small open star tip for the border and a tiny round tip for the line pattern on top and the sides.
Elena says
Delicious! Made it as written and it turned out great! The 6inch pans make a perfect sized cake. One thing I didnโt realize until I had already smushed my cake a little is to cut with a serrated knife! Maybe mention that in the notes! Thank you for this recipe!