MANGO Chiffon Cake

Last December I went to New York with my mom and some friends.  While we were there we took the opportunity to go to Red ribbons A Filipino famous bakery goods.  I bought Mango cake I know my family loves.  This gives me an idea to bake it myself to save money.  Lucky me i did find a simple recipe.  I baked it once and it was very tastey.  even it calls for cake flour.  because i don't want to spend so much money I
made my own cake flour.  And it works.  The mango chiffon cake came out good and my family approved it. The only thing I did not do was the frost.  You can do how you want your cake.  But to me without the frost the cake still good.

Here are the ingredients and directions.



  • Preheat oven to 350 degrees.
  • Sift together the dry ingredients: cake flour, 3/4 cup granulated sugar, baking powder. Set aside.
  • In a separate bowl, at highest speed, beat the eggwhites and cream of tartar together. When there are high peaks and hardly any bubbles left, slowly add the 3/4 cup granulated sugar, a few tablespoons at a time. When peaks form and whites are shiny, put aside.
  • In another mixing bowl, make a well of all the dry ingredients. In the center add : oil, yolks, mango juice, lemon flavoring. Beat with the mixer at medium speed till blended. This should only take about 3 to 5 minutes.
  • Into the yellow mango batter, add the cubes of mango fruit, by folding with a spatula.
  • Finally, fold the mango mix very gradually into the eggwhites. Try to do the folding in 3 batches, to prevent the eggwhites from dropping.
  • Pour batter into a greased round tube pan, measuring 8 inches in diameter, 4 inches high. Bake at 350 degrees for 45 minutes or test for doneness.
  • When done, cool on counter for a few minutes. Then loosen edges from the round tube pan, invert and take the cake out to cool. It should be completely cooled before adding any of the Mango icing.
  • How to make the MANGO BUTTERCREAM ICING (makes 2 1/2 cups)
  • In a mixing bowl, at high speed, mix together the softened butter and 1 cup confectioners' sugar. Cream and blend well till smooth.
  • Gradually add in alternating order, a few tablespoons at a time : confectioners' sugar, heavy cream, and mango juice. Begin and end with the confectioners' sugar.
  • Add the lemon flavoring and blend well.
  • Finally, add the golden yellow food coloring. Mix well. Refrigerate the icing till ready to use on cake.
  • After icing the cake, garnish mango slices on top in a spiral manner .

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BettyAnn @Mango_Queen said...

Hi Rojoy, glad to see that my Mango Chiffon Cake recipe on my blog post inspired you to make your own. Can you please do me a favor and mention + link back to my blog ? I think it's only fair that you properly attribute where you obtained your recipe. All the best to you!

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