Mango Chiffon Cake with Swiss Meringue Buttercream

Mango Chiffon Cake with Swiss Meringue Buttercream

This Mango Chiffon Cake is a light and airy treat infused with tropical mango flavor and topped with silky Swiss meringue buttercream. It's the perfect centerpiece for any celebration or a sweet indulgence for mango lovers.

Ingredients:

• For the Mango Chiffon Cake:

• 1 3/4 cups (220g) cake flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (100g) granulated sugar (for the batter)
• 5 large egg yolks
• 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) mango puree (fresh or canned)
• 1/4 cup (60ml) milk
• 1 tsp vanilla extract
• 1/2 cup (100g) granulated sugar (for egg whites)
• 5 large egg whites
• 1/4 tsp cream of tartar

• For the Mango Filling (optional):

• 1 cup mango puree
• 1/4 cup (50g) granulated sugar
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

• For the Swiss Meringue Buttercream:

• 5 large egg whites
• 1 cup (200g) granulated sugar
• 1 1/4 cups (285g) unsalted butter, softened and cut into cubes
• 1 tsp vanilla extract
• 1/4 cup (60ml) mango puree (optional, for flavoring)

Instructions:

Step 1: Make the Cake
Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan (do not grease).
Sift together the cake flour, baking powder, and salt into a large bowl.
In a separate bowl, whisk together the egg yolks, vegetable oil, mango puree, milk, and vanilla extract. Gradually add this wet mixture to the dry ingredients, whisking until smooth.
In a clean mixing bowl, beat the egg whites and cream of tartar until frothy. Gradually add the sugar (for the egg whites), beating until stiff peaks form.
Gently fold the meringue into the egg yolk mixture in three additions, being careful not to deflate the batter.
Pour the batter into the ungreased cake pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Invert the pan onto a cooling rack and let the cake cool completely before removing.
Step 2: Make the Mango Filling (Optional)
Combine the mango puree and sugar in a saucepan over medium heat. Bring to a simmer.
Stir in the cornstarch slurry and cook until thickened, about 2–3 minutes.
Let the filling cool completely before using.
Step 3: Make the Swiss Meringue Buttercream
Combine the egg whites and sugar in a heatproof bowl. Place it over a saucepan of simmering water and whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C).
Transfer the mixture to a stand mixer fitted with a whisk attachment and beat on high speed until stiff peaks form and the mixture is cool to the touch.
Gradually add the butter, one cube at a time, beating until smooth and creamy. If it looks curdled, keep beating—it will come together.
Mix in the vanilla extract and optional mango puree for flavor.
Step 4: Assemble the Cake
Slice the cooled cake horizontally into two or three layers.
Spread a layer of mango filling (if using) between each layer.
Frost the outside of the cake with the Swiss meringue buttercream. Use a spatula to create smooth or textured designs.
Decorate with fresh mango slices, whipped cream, or edible flowers as desired.

Tips:

Use ripe mangoes for the best flavor in the puree.
Swiss meringue buttercream requires patience but results in a silky, stable frosting.
Store the cake in the refrigerator, but let it come to room temperature before serving for the best texture.
Enjoy this stunning, tropical-inspired dessert! 🌴🍰