November 5, 2018

Mango Chiffon Layer Cake

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One of the food favorites I sorely miss living here in the USA is the Philippine mangoes. The hybrid mangoes from Mexico are not as good both in flavor and texture but I buy them as substitute because I have no other choice. In the Philippines, mangoes are used extensively  in cakes and other desserts and what I can never find where I live is the mango chiffon layer cake. I searched for similar cakes in my area and all the cake shops have terrible and less than mediocre cakes, IMHO. Nothing can compare with Filipino cake bakeshops. I even tried the much loved Korean bakeries but they are also sub par. There are Red Ribbon shops but they do not deliver and the locations are too far from my house, about 7 to 8 hours to drive. No way!

My craving for Philippine-style mango chiffon cake was getting more intense by the day so I made one. I rarely bake layer cakes because it takes too much time and work. It's all worth it though and I'll bake again in 5 years. Love it! 😍

I didn't use fresh mango bits for the layer and frosting because I like a cleaner look and the ease of slicing. I ate the cake instead with freeze-dried mangoes. I like the crunch for a change.


Mango Chiffon Layer Cake
2 cups cake flour, sifted 2 times
½ tablespoon baking powder
½ cup superfine sugar
7 large egg whites
¼ teaspoon cream of tartar
½ cup sugar
½ cup mango puree, preferably Philippine brand
7 large egg yolks
½ cup fractionated coconut, grapeseed, or very light olive oil

mango buttercream frosting
¾ cup sugar
¼ cup water
6 whole eggs at room temperature
2 tablespoons sugar
4 sticks unsalted butter, cubed, and at room temperature
4 tablespoons Philippine mango puree or reduced mango juice
  • Make the chiffon cake: Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper; set aside. 
  • In a medium bowl, sift together cake flour, sugar, and baking powder; set aside. 
  • In the bowl of a standing mixer, beat on medium speed the egg whites and cream of tartar until foamy. Increase speed to medium high and beat while slowly adding ½ cup sugar, until stiff but not dry; set aside.
  • Into the flour mixture, add mango puree, egg yolks, and oil. Beat with wire whisk until smooth. Add 1 cup to the beaten egg whites and mix gently. Fold in the remaining flour/egg yolk mixture into the egg white mixture. Divide equally and pour into the pans. 
  • Bake for 30 to 40 minutes or until tops are golden and cake test is done. 
  • Transfer into a wire rack to cool completely. Slice each into 2 disks. 
  • Make the buttercream frosting: Put ¾ cup sugar and ¼ cup water in a small saucepan. Clip a candy thermometer on the side of the saucepan. Let mixture boil on medium-low heat until sugar melts, cook to 245 °F on candy thermometer. 
  • When syrup is at 225°F, start beating eggs on high with wire whip attachment until fluffy. Slowly add 2 tablespoons sugar. When ready, dribble syrup into the egg yolk mixture and continue beating until bottom of bowl is cool to the touch. Add butter, 1 cube at a time. Continue beating until smooth and spreadable. Lower speed to low and add mango puree, 1 tablespoon at a time, until well absorbed.
  • Assemble the cake: Smear a cake plate with a teaspoon of frosting. Place an 8-inch round parchment paper on top. Place 1 cake layer on the paper and evenly spread no more than ¼-inch thick buttercream on each layer. Finish frosting the sides of cake. Chill in the refrigerator for at least 4 hours before slicing. 
  • Serve with freeze-dried or cubed fresh mangoes on the side. 


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