Mango Cream Chiffon Cake: The Best Refreshing Treat for Summer
A delicious mango cream chiffon cake perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup mango puree
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Add in the oil, eggs, mango puree, and lemon juice; mix until smooth.
- Pour the batter into a greased chiffon cake pan and bake for 30-35 minutes.
- While the cake is baking, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Once the cake has cooled, spread the whipped cream on top and garnish with mango slices.
Notes
- For extra mango flavor, add chopped mangoes on top.
- Ensure the cake is completely cool before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Mango Cream Chiffon Cake