Mango Chiffon Cake

Mango Chiffon Cake

Soft & Fruity!

Let's Make It...

fresh mangoes

chiffon cake

whipped cream

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Beat egg whites while adding sugar 1 tablespoon at a time until it becomes stiff peaks.

1

Mix egg yolks, milk, oil, and vanilla extract until combined.

2

Sift in flour mixture and fold together until combined.

3

Fold the egg white meringue into the yolk mixture 1/2 at a time until no streaks remain.

4

Divide batter into three 6" cake pans. Bake at 350°F for 20-25 minutes.

5

Beat whipping cream, powdered sugar, and vanilla extract until it becomes soft peaks.

6

Spread a thin layer of whipped cream on top of a cake layer.

7

Arrange a layer of mango chunks and spread some more whipped cream on top.

8

Repeat with the rest of the layers. Crumb coat the cake, chill, and frost the whole cake.

9

Decorate the cake with the remaining whipped cream and mango chunks!

10

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