Ingredients

For the Chiffon Cake:

• 2 cups cake flour

• 1 tbsp baking powder

• ½ tsp salt

• ¾ cup granulated sugar (for the batter)

• 7 large egg yolks

• ½ cup vegetable oil

• ¾ cup mango puree (fresh or canned)

• 1 tsp vanilla extract

• 7 large egg whites

• ½ tsp cream of tartar

• ¼ cup granulated sugar (for the meringue)
  
  

For the Whipped Cream Frosting:

• 2 cups heavy cream, chilled

• ½ cup powdered sugar

• 1 tsp vanilla extract
  
  

For the Mango Filling and Topping:

• 2 large ripe mangoes, peeled and diced (reserve some thin slices for garnish)

• ¼ cup mango puree for spreading between layers
  
  

Instructions

Step 1: Prepare the Mango Puree

1. Peel and chop ripe mangoes.

2. Blend until smooth to make about 1 cup of puree. Set aside.
   
   

Step 2: Make the Chiffon Batter

1. Preheat oven to 325°F (160°C).

2. In a large bowl, sift together cake flour, baking powder, salt, and sugar.

3. In another bowl, whisk egg yolks, oil, mango puree, and vanilla extract until well combined.

4. Gradually add the dry ingredients to the wet mixture, whisking until smooth. Do not overmix.
   
   

Step 3: Make the Meringue

1. In a clean, dry bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until frothy.

2. Gradually add the ¼ cup of sugar while beating on high speed until stiff peaks form.

3. Gently fold the meringue into the yolk batter in three additions. Use a spatula and fold lightly to maintain the airiness.
   
   

Step 4: Bake the Cake

1. Pour the batter into an ungreased 9-inch round tube pan.

2. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.

3. Immediately invert the pan and let the cake cool completely (about 1 hour).

4. Once cooled, run a thin knife around the sides to release the cake.
   
   

Step 5: Make the Whipped Cream

1. Beat chilled heavy cream, powdered sugar, and vanilla extract together on high speed until stiff peaks form.

2. Keep refrigerated until ready to use.
   
   

Step 6: Assemble the Cake

1. Slice the chiffon cake horizontally into two or three even layers.

2. Spread a thin layer of mango puree over the first layer.

3. Add a layer of whipped cream and spread diced mangoes evenly on top.

4. Place the second layer of cake and repeat the process.

5. Frost the entire cake with whipped cream.

6. Decorate the top with thin slices of fresh mango in a fan or rose pattern.
   
   

Step 7: Chill and Serve

1. Refrigerate the cake for at least 1 hour before serving.

2. Slice gently with a serrated knife and serve chilled.
   
   

Chef’s Tips

• Use ripe, sweet mangoes (like Carabao or Ataulfo) for the best flavor.

• For extra stability, chill your mixing bowl and whisk before whipping the cream.

• Avoid overbaking the chiffon — it should be light and springy to the touch.