Mango Cake Recipe
This mango cake is made with a gorgeous chiffon sponge layered with homemade mango jam and a super light and fluffy mango diplomat cream.
Equipment
- 1 saucepan
- 1 knife
- 1 wooden spoon
- 1 digital scale
- 1 stand mixer or hand mixer
Ingredients
Mango Jam
- 1 large mango ripe and cubed (15oz after carving)
- 3/4 cup (150g) granulated sugar
- 1/8 tsp fine sea salt
- 2 Tbsp (1oz) lime juice (1 large lime between this and cake)
Diplomat Cream
- 3 large egg yolks
- 1/4 cup (50g) granulated sugar
- 1/2 cup (113g) salted butter melted or room temperature
- 8 oz mango jam cooled
- 1 tsp gelatin powder
- 1 Tbsp water warm
- 1 cup (240mL/9oz) heavy whipping cream cold (9oz in weight not fluid oz)
Chiffon Cake
- 8 large eggs separated
- 1 Tbsp lime juice (1 large lime between this and jam)
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (4oz) vegetable oil or canola oil
- 2 tsp vanilla extract
- 2 cups (240g) all-purpose flour spooned and leveled
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cup (6oz) milk room temperature
- 1/2 cup mango juice for soaking (simple syrup also works)
Instructions
Mango Jam
- Slice the mangos and place them in a medium saucepan with the sugar, salt and lime juice.1 large mango, 3/4 cup (150g) granulated sugar, 2 Tbsp (1oz) lime juice, 1/8 tsp fine sea salt
- Cook over medium-high heat for 3-4 minutes, until it comes to boil.
- Reduce the heat to low and simmer for about 15 minutes, until the mangos feel soft and mushy.
- Break up the mangos with the wooden spoon a little and place into a jar or bowl. Let it cool to room temperature and store covered in the refrigerator for 1-2 weeks.
Diplomat Cream
- Place the egg yolks, sugar and butter in a small saucepan over medium-low heat and whisk continuously for about 5 minutes.3 large egg yolks, 1/4 cup (50g) granulated sugar, 1/2 cup (113g) salted butter
- The mixture will look chunky before it melts. After it melts, continue cooking until it thickens enough to hold a streak for a few seconds and can coat the back of a spoon. It should resemble lemon curd.
- Remove it from the heat and pour it into a container. Cover it with a lid and set it aside to cool completely to room temperature.
Chiffon Cake
- Preheat the oven to 350F/177C convection (325F/163C conventional) and line the bottom of two deep 8 inch (20cm) round pan (if you only have short pans, use 3 or 4; or you can use two 9 inch pans).
- In the bowl of a stand mixer, use a whisk attachment to beat the egg whites with the lime juice at medium speed.8 large eggs, 1 Tbsp lime juice
- Stream in the granulated sugar over 1 minute and then beat for five minutes at full speed, until the meringue is thick, fluffy and holds stiff peaks. Don't over-beat.1 1/2 cups (300g) granulated sugar
- Add the egg yolks, oil and vanilla extract and beat at medium speed, just until they’re combined, 30 seconds or so.8 large eggs, 1/2 cup (4oz) vegetable oil, 2 tsp vanilla extract
- Sift the flour, baking powder and salt over the batter and turn the mixer up to low speed and begin streaming in the milk.2 cups (240g) all-purpose flour, 2 tsp baking powder, 1/2 tsp fine sea salt, 3/4 cup (6oz) milk
- Increase the speed to medium for just a few seconds just until the flour is fully combined.
- Use a rubber spatula to scrape the edge of the bowl and distribute evenly between the prepared pans, about 21 ounces each and bake for about 40 minutes. The tops should be golden brown, the edges will start to release from the pan and it will spring back when you gently press on the center.
- Remove the cakes from the oven and allow them to cool for 15 minutes in the pan. Then remove the cakes and place them onto a cooling rack or a tea towel.
- Allow the cake to cool completely and then use a large serrated knife to trim the tops (if they're straight and you don't want to trim the tops, then flip them upside when brushing them with the mango juice - the top won't let the liquid soak into the cake as well).
Finish Diplomat Cream
- Once the custard and the jam have cooled completely, add 8 ounces of the mango jam to the custard and mix until they're combined.8 oz mango jam
- In a small bowl, mix the gelatin with water until it's dissolved.1 tsp gelatin powder, 1 Tbsp water
- Place the heavy whipping cream in a large bowl and use an electric mixer to beat it at medium speed until it begins to thicken.1 cup (240mL/9oz) heavy whipping cream
- Increase the speed to high and beat just until stiff peaks begin to form. Don't over-beat (but if you do and it's not smooth anymore, add a touch more cream and fold it until it's smooth again).
- If the gelatin has set and isn't liquid anymore, microwave it for 5 seconds, until it's liquid again and mix it in with the custard.
- Use about 1/3 of the whipped cream to thin out the custard then add the custard mixture to the whole bowl of whipped cream and beat at full speed for 30-60 seconds, just until it’s incorporated. Make sure to scrape the edge of the bowl and fold just until it’s fully combined.
- Assemble immediately, do not refrigerate the diplomat cream before assembling or the gelatin will set and the cream will no longer be smooth.
Assemble
- Use a large serrated knife to trim the tops of the cakes so they're flat. Place the first layer of cake, open face up, on a flat surface and use about 1/4 cup of the mango juice to soak the first layer of cake.1/2 cup mango juice
- Spread the rest of the mango jam on the cake and then top with a generous layer of mango diplomat cream. Refrigerate or freeze the cake for 30-60 minutes, until the cream feels a little more firm and won't squish out when you place the next layer of cake on top.
- Use the other half of the mango juice to soak the top layer of cake and then place it open face down on top of the diplomat cream. If any cream squishes out, smooth it out with an offset spatula and refrigerate the cake again for another hour or so.
- Top with powdered sugar and fresh mangos or use the rest of the cream to lightly frost the outside of the cake. If you frost the outside, refrigerate the cake again for another couple of hours so it can set.
- Store refrigerated and serve slightly chilled.
Notes
*I sliced my cake before it was fully set so don't worry, if you let it rest in the fridge, the cream will set fully and shouldn't squish out.
Nutrition
Calories: 541kcalCarbohydrates: 63gProtein: 8gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 214mgSodium: 314mgPotassium: 173mgFiber: 1gSugar: 46gVitamin A: 1004IUVitamin C: 13mgCalcium: 105mgIron: 2mg
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