Soft and light chiffon cake frosted with the fluffiest whipped mango cream frosting. This mango chiffon cake is a joy to eat and perfect for summer.
It’s a gorgeous day as I’m typing this – it’s warm, the sun is out, not a cloud in the sky. I know it’s not summer yet (technically next week it will be *happy dance*) but today is such a lovely day, perfect for this mango chiffon cake – soft, light and frosted with the most delightful whipped mango cream frosting.
A Filipino mango chiffon cake copycat, sort of
There’s this mango chiffon cake from home that I wanted to recreate but for the life of me I could not remember exactly what it tasted like. I knew the cake base was probably vanilla chiffon and the frosting was mango but that was it.
All I was sure of was it was delicious and it was a cake my family and I loved (you know how Filipinos love mango, check out my No Bake Mango Cheesecake – it has video!).
First, the chiffon cake
So I proceeded to make the chiffon cake first. The recipe I used is based on a recipe from the book Joy of Cooking and it is amazing. Very soft, light as air and not overtly sweet. I could have eaten it on its own but I was a homesick girl on a mission (hard to stop homesick girls on a mission).
Next, the mango frosting
I knew I needed a frosting as light as this cake; something that won’t bring it down. I immediately thought of doing a whipped cream frosting but the weather being as warm as it was, I didn’t want it going all creepy-snowman-melting on me.
Stabilized whipped cream frosting
So I decided to stabilize the cream with some gelatine. I’ve read this is the secret weapon pro bake shops use so I did it. The first batch was not as silky as I’d like and didn’t go on as smoothly but my second try was a winner.
I found that gradually adding the gelatine into the whipped cream in a steady stream was key. And keep whipping that cream! You would end up with incredible frosting that’s smooth, a dream to frost and pipe with, and could stand the warm summer weather way better than regular whipped frosting.
It’s a show stealer of a frosting, this one.
Mango chiffon cake, TUB-style
The resulting cake is so good. You know how we usually give most of my baked goods away? Did not happen with this cake. Nope. We kept and ate it all. Not ashamed. That was how good it was!
I may never know if this tastes like the cake of my childhood but I don’t know if I care that much anymore. Because it is phenomenal. Try it, you will not be disappointed.
(Chiffon cake recipe adapted from Joy of Cooking.)
Did you bake mango chiffon cake? I’d love to hear from you in the comments section below.
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