Name: Mango Chiffon Cake
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 4 eggs Eggs (Separate egg whites from yolks for optimal volume.); 40 g Granulated Sugar (Coconut sugar can be used for added depth.); 20 ml Vegetable Oil (Melted unsalted butter can enhance richness.); 20 ml Whole Milk (Almond milk can be used for a dairy-free option.); 1 tsp Vanilla Extract (Almond extract can be used for a unique twist.); 1 tbsp Yuzu Powder (Yuzu juice or lemon juice can be used as an alternative.); 40 g Cake Flour (All-purpose flour can be used but changes the texture.); ⅛ tsp Cream of Tartar (Lemon juice can substitute.); 150 ml Heavy Cream (A chilled bowl helps with better whipping.); 1 tbsp Powdered Sugar (Agave syrup offers a less processed choice.); 1-2 large Fresh Mango (Other tropical fruits can be substituted.)

Description

A light and fluffy chiffon cake layered with fresh mango and chantilly cream.

Ingredients

Scale

4 eggs Eggs (Separate egg whites from yolks for optimal volume.)
40 g Granulated Sugar (Coconut sugar can be used for added depth.)
20 ml Vegetable Oil (Melted unsalted butter can enhance richness.)
20 ml Whole Milk (Almond milk can be used for a dairy-free option.)
1 tsp Vanilla Extract (Almond extract can be used for a unique twist.)
1 tbsp Yuzu Powder (Yuzu juice or lemon juice can be used as an alternative.)
40 g Cake Flour (All-purpose flour can be used but changes the texture.)
⅛ tsp Cream of Tartar (Lemon juice can substitute.)
150 ml Heavy Cream (A chilled bowl helps with better whipping.)
1 tbsp Powdered Sugar (Agave syrup offers a less processed choice.)
1–2 large Fresh Mango (Other tropical fruits can be substituted.)

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Instructions

Prepare Cake Batter: Whisk together egg yolks and granulated sugar until pale and creamy. Mix in vegetable oil, whole milk, vanilla extract, and yuzu powder until smooth.
Whip Egg Whites: Beat egg whites with cream of tartar until soft peaks form.
Combine Mixtures: Gently fold whipped egg whites into the batter, maintaining airiness.
Bake Cake: Preheat oven to 350°F (175°C), pour batter into greased pan, and bake for about 12 minutes.
Cool & Cut: Let the cake cool, then cut rounds using a cookie cutter.
Layer Cake: Alternate layers of cake, chantilly cream, and fresh mango.
Frost: Generously frost the assembled cake with chantilly cream and decorate with mango slices.
Chill: Refrigerate for 30 minutes before serving.

Notes

Ensure all ingredients are at room temperature for easier mixing.
For best results, use fresh mango and whip the cream just before assembling the cake.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18 g
Sodium: 50 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 180 mg