Mango Chiffon Cake

Soft & Fruity! Soft & Fruity! GET THE FULL RECIPE

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1

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

2

Mix egg yolks, milk, oil, and vanilla extract until combined. Mix egg yolks, milk, oil, and vanilla extract until combined. GET THE FULL RECIPE

3

Sift in flour mixture and fold together until combined. Sift in flour mixture and fold together until combined. GET THE FULL RECIPE

4

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

5

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

6

Beat whipping cream, powdered sugar, and vanilla extract until it becomes soft peaks. Beat whipping cream, powdered sugar, and vanilla extract until it becomes soft peaks. GET THE FULL RECIPE

7

Spread a thin layer of whipped cream on top of a cake layer. Spread a thin layer of whipped cream on top of a cake layer. GET THE FULL RECIPE

8

Arrange a layer of mango chunks and spread some more whipped cream on top. Arrange a layer of mango chunks and spread some more whipped cream on top. GET THE FULL RECIPE

9

Repeat with the rest of the layers. Crumb coat the cake, chill, and frost the whole cake. Repeat with the rest of the layers. Crumb coat the cake, chill, and frost the whole cake. GET THE FULL RECIPE

10

Decorate the cake with the remaining whipped cream and mango chunks! Decorate the cake with the remaining whipped cream and mango chunks! GET THE FULL RECIPE

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