Mango Cake (Print Version)

# Ingredients:

→ Vanilla Chiffon Cake

01 - 1 cup (120 g) cake flour
02 - 1 teaspoon (4 g) baking powder
03 - 6 large eggs, whites and yolks separated, room temperature
04 - ½ teaspoon (1 g) cream of tartar
05 - ¾ cup (150 g) sugar, divided
06 - ¼ teaspoon (1 g) salt
07 - 2 tablespoon (30 g) milk
08 - 1 teaspoon (5 g) vanilla extract
09 - ⅓ cup (70 g) vegetable oil

→ Whipped Cream

10 - 2 ½ cup (600 g) heavy whipping cream
11 - ¼ cup (40 g) powdered sugar
12 - 1 teaspoon vanilla extract

→ Mangoes

13 - 2 fresh mangos, peeled and cubed

# Instructions:

01 - Preheat your oven to 350°F (175°C) and line the bottom of three 6-inch cake pans with parchment paper. Do not grease the sides of the pans, as the chiffon cake needs to climb up the sides as it bakes. Set aside.
02 - In a large mixing bowl, sift the cake flour and baking powder together. This removes any lumps and aerates the flour. Whisk to combine thoroughly and set aside.
03 - Using a stand mixer or hand mixer with clean, dry beaters, beat the egg whites in a large mixing bowl until foamy. Then add the cream of tartar and beat on high until the egg whites turn pale white and frothy. While the mixer is running, slowly add ⅓ of the sugar (1/4 cup) one tablespoon at a time until the egg whites reach stiff peaks. The meringue should be smooth, moist, shiny, and when you lift the whisk, the tips will stand straight up.
04 - In another bowl, using a stand or hand mixer, beat the egg yolks, the remaining ⅔ of the sugar (1/2 cup), salt, milk, and vanilla. Beat on high speed until the mixture becomes fluffy and pale yellow. The mixture is ready when the ribbon of batter falling from the beater holds its shape for 3-4 seconds before disappearing.
05 - Add the sifted dry ingredients to the egg yolk mixture in 3 batches. After each addition, gently fold using a spatula until just incorporated. Be careful not to overmix, which can deflate the batter.
06 - Take a few spoonfuls of the egg yolk mixture and mix it with the vegetable oil in a separate small bowl. This lightens the oil and makes it easier to incorporate. Then gently fold this oil mixture back into the main egg yolk mixture until fully combined.
07 - Fold the egg white meringue into the egg yolk mixture in 3 parts. For each addition, gently fold the batter using an upward motion with a spatula until no white streaks remain. Be very gentle to maintain as much air in the batter as possible, which gives the chiffon cake its light texture.
08 - Divide the cake batter evenly among the 3 prepared cake pans. Gently tap each pan on your work surface a few times to remove any large air bubbles. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before running a knife around the edges and turning them out. Allow the cakes to cool completely on a wire rack, then trim the tops if needed to create even layers.
09 - In a large chilled mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on high speed until the cream thickens and reaches medium-stiff peaks. Be careful not to overwhip. Refrigerate until ready to assemble the cake.
10 - Place the first cake layer on your cake turntable or serving plate. Spread an even layer of whipped cream on top using an offset spatula. Arrange a layer of mango chunks over the cream, then add another thin layer of whipped cream to fill in the gaps between the mango pieces. Repeat this process with the second cake layer, more whipped cream, mangoes, and another layer of cream. Top with the final cake layer.
11 - Apply a thin layer of whipped cream over the entire cake to create a crumb coat. Chill in the refrigerator for 15 minutes to set. Then spread a final, thicker layer of whipped cream over the entire cake. For decoration, transfer some whipped cream to a piping bag fitted with a star tip and pipe rosettes around the top edge. Arrange additional fresh mango chunks in the center or as desired.
12 - Refrigerate the completed mango cake for at least 1-2 hours before slicing and serving. This helps the layers set and makes the cake easier to cut cleanly.

# Notes:

01 - For the best meringue, add sugar to egg whites gradually - one tablespoon at a time while mixing.
02 - Use cold heavy cream straight from the refrigerator for the best whipped cream texture.
03 - This cake must be refrigerated due to the fresh mangoes and whipped cream frosting.

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