This mango cake is made with a gorgeous chiffon sponge layered with homemade mango jam and a super light and fluffy mango diplomat cream.

mango granulated sugar fine sea salt lime juice




egg yolks granulated sugar salted butter mango jam gelatin powder water heavy cream


eggs lime juice granulated sugar vegetable oil vanilla extract AP flour baking powder fine sea salt milk mango juice

STEP 1: For the mango jam, place sliced mangos over heat with sugar, salt and lime juice. Cook until mangos feel soft and mushy.

STEP 2: Break up the mangos and place into a bowl. Let cool and store unused jam covered in the refrigerator for 1-2 weeks.

STEP 3: For the cream, whisk egg yolks, sugar and butter over medium-low heat until it melts and thickens. Remove and set aside to cool.

STEP 4: For the cake, beat egg whites with lime juice and stream in sugar. Beat until stiff peaks form. Add egg yolks, oil and vanilla extract and beat.

STEP 5: Sift flour, baking powder and salt over batter, beat and begin streaming in the milk. Distribute batter between prepared pans.

STEP 6: Bake at 350F for 40 min. Remove from oven and allow to cool, then place onto a cooling rack. Allow to cool then trim the tops.

STEP 7: To finish the cream, add 8 oz of mango jam to custard and mix. In a small bowl, mix the gelatin with water until it's dissolved.

STEP 8: Beat heavy cream until stiff peaks form. Mix gelatin with custard, then add 1/3 of whipped cream. Add custard mixture to whipped cream and beat.

STEP 9: To assemble, soak the 1st layer of cake with mango juice, spread mango jam on the cake, then top with mango diplomat cream and refrigerate.

STEP 10: Soak the top layer of cake with mango juice then place it on top of the diplomat cream. Top with powdered sugar and fresh mangos.

Click the link below for the full recipe!