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.
Mango Chiffon Cake with Mango Swiss Meringue Buttercream
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.
Pointers for Making Mango Chiffon Cake
- 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!
More Cake Recipes from the Blog:
- Dulce de Leche Cake
- Tres Leches Cake
- Lemon Loaf Cake
- Pineapple Chiffon Cake
- Chocolate Cake with Orange Chocolate Glaze
- Chocolate Cake with Whipped Cream Chocolate Icing
- Chocolate Chip Loaf Bread
Mango Chiffon Cake with mango Swiss Meringue Buttercream
FOR THE CAKE
- 8 egg yolks
- 1/2 cup sugar
- 1/2 cup milk
- 6 tbsp. canola oil
- 1 tsp. vanilla extract
- 1 and 1/2 cup cake flour
- 1 tbsp. baking powder
- 8 egg whites
- 1/2 tsp. cream of tartar
- 1/2 cup sugar
FOR THE SWISS MERINGUE BUTTERCREAM
- 6 egg whites
- 1 and 1/4 cup sugar
- 4 sticks unsalted butter at room temperature
- 1 cup mango puree canned or fresh
FOR THE FILLING
- 1 cup sliced mango canned or fresh
- 1/4 cup water
- 1/4 cup sugar
For The Glaze
- 1 cup mango puree
- 1/2 tsp Knox unflavored gelatin
- 1 tbsp water
MAKE THE CAKE
Preheat oven to 350 F. Grease two 9 inch round pans and line them with pre-cut parchment paper. Combine flour and baking powder in a bowl and set aside.
Beat egg yolks and 1/2 cup sugar until lighter in color. Add in the oil and milk and mix with a spatula.
Sift the flour mixture over the yolk mixture. Mix using the electric mixer just until smooth and lump free. Set aside
Whisk egg whites with an electric mixer until frothy. Add in the cream of tartar and whisk until soft peaks form. Gradually add 1/2 cup sugar until egg whites reach the stiff peaks stage.
Fold a dollop of the egg whites into the yolk mixture. Fold remaining egg whites into the yolks in thirds. You should achieve a batter that is uniform in color.Pour batter into two round cake pans, dividing evenly. Bake for 14-16 minutes or until a toothpick inserted into the center of cakes come out clean. Cakes should be springy to the touch. Remove from oven and let cool for 10-15 minutes. Unmold cakes onto flat surface and peel off the parchment paper.
MAKE THE BUTTERCREAM
Set up a double boiler by placing a heat proof glass on top of a pot halfway filled with simmering water. Pour 6 egg whites ( or 12 tbsp of pasteurized egg whites) into the glass bowl, add in the sugar and start whisking using a wire whisk. You have to keep whisking until the mixture is frothy and the sugar has dissolved completely. This usually takes about 12-15 minutes. Take off the glass bowl from the heat and set it in the electric mixer. Beat the mixture using low speed until stiff peaks form. This usually takes about 20 minutes or more.The egg whites should be cool to the touch. Add half of the butter and mix until all dissolved, add the remaining half and mix until mixture is smooth. The buttercream may start to form curds,it is normal. Continue mixing until smooth and fluffy. Add in 1 cup of mango puree. Mix for about 2 minutes until smooth.
MAKE THE FILLING
( I made the icing and filling first. I refrigerated the filling while the cake was baking and I stored the icing in an airtight container and placed it in the counter.) Combine mango slices, water and sugar in a pot and bring to a boil. Let simmer for 8 minutes in low heat until syrup is thick. Remove from heat. Transfer mango slices into a container and refrigerate.
DECORATE / FROST THE CAKE
Spread a thin and even layer of mango butter cream on top of one cake. Put mango slices on top of the butter cream/icing. Be sure to cover spaces evenly. Put the other cake on top and now you have filled your mango cake. Ice and decorate the whole cake. I start icing the top, putting on as much icing as I can so its easier to work with and the spatula will not catch crumb pieces from the cake. You might think you don’t have enough icing to cover the cake but you will soon get the icing back as you scrape the icing from the cake to smoothen the surface. Make sure your spatula is free from icing when your smoothing the surface.
To make the mango glaze: Sprinkle half a teaspoon of knox clear gelatin powder over 1 tbsp of water in a small bowl. Microwave for 4-5 minutes at a time until mixture is clear. Let this cool slightly and stir into 1 cup of mango puree. Pour the glaze over top of the cake, letting some to drip on the sides.
This mango chiffon cake is based on this recipe.