Mango chiffon cake is a soft and light chiffon cake frosted with mango Swiss meringue buttercream and filled with sweet sliced mangoes. This cake is a perfect union of fruity and buttery flavors in every slice.
Tomorrow night is our New years eve party. And while it sounds so cliche, I have to say I just can`t absorb that because it feels to me that we just had our New Year`s eve party a few months ago!
How fast the time flies! And when I think about how quickly my maternity leave is coming to an end, and how fast my kids grow, I just want to run to a corner and curl myself into a ball!
But there is no stopping time, right? Grown ups like me should know that. So I decided to be a real grown up and baked this mango chiffon cake for tomorrow`s celebration.
Tomorrow we end this year and welcome another one. I am beyond thankful to God this year for giving to us our second child, and for keeping our family safe with the best health and bodies.
I am thankful for the inspiration, motivation and drive that keeps me writing in this blog. Sometimes I just can’t believe how my love for baking , writing and food burns continuously like fire despite the fact that I get so tired caring for little girls and working around the house. And because of that I am so amazed and grateful!
This mango chiffon cake is my favorite thing to bake for special occasions. It basically has the same recipe as the Mango Roll cake, but because I am serving it at a party, I doubled the recipe to make a round cake .
The mango swiss meringue buttercream is the heart of this cake. I love how the buttery meringue blends perfectly with the mango puree to make a creamy mango buttercream. If you ask me, the buttercream is my favorite part. If you would like to learn more about making this mango swiss meringue buttercream, just head onto the mango cake roll post to see some photo instructions.
For the mango filling, I used mango slices from a can. You can find canned sliced mango in the oriental aisles of supermarkets. There are also frozen mango slices that come in big bags available in supermarkets but if you prefer to have only enough to use in the cake, I suggest the canned ones. I cooked the mango slices with sugar and water to thicken, sweeten and preserve them.
For the mango buttercream and glaze, I used pureed mangoes from a can which can be found in the oriental aisle as well. Of course, you can also use fresh mangoes if they are available at this time of the year where you live.
And that`s it. That`s it for this post and that is it for this year!
I would like to thank all of you who come by here and check out the recipes. I am looking forward to another year of sharing recipes and baking with you! Thank you for allowing me to share my passions, my life and myself.
And though I said earlier that there is no stopping time, I think it can`t be true. Time stops while you are lost in doing something you love. Time stops when you watch a child smile, or sleeps peacefully. Time stops when you are spending quality time with your loved ones.
My wish for you for the coming year is to have millions, no, billions of moments that make your breath pause and time stop.
Happy new year all!
This mango chiffon cake is based from this recipe.