Manila Mango Chiffon Cake

ASIAN IN AMERICA
18Ingredients
Seconds

Ingredients

US|METRIC
  • 2 cups cake flour (sifted)
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 7 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 7 egg yolks
  • 1/2 cup vegetable oil
  • 3/4 cup mango juice (fresh puree or use canned or bottled juice)
  • 1 teaspoon lemon flavoring
  • 1 cup mango (fresh ripe, peeled, pit removed, cut into cubes, 1/2-inch length from a whole ripe mango, Ataulfo variety preferred)
  • 1 cup unsalted butter (softened)
  • 1/4 cup heavy cream
  • 1/4 cup mango nectar (or juice from fresh ripe mango or use bottled or canned juice)
  • 3 cups confectioners sugar (powdered sugar)
  • 1 teaspoon lemon flavoring (for cake icing)
  • 1/4 teaspoon yellow food color (optional)
  • 1 whole mango (fresh ripe, peeled, pitted, sliced in strips, for cake garnish or decoration)
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