Mango Chiffon Cake

Being a tropical country that we are, mangoes come handy all the time. This spongy cake is a heavenly treat to be enjoyed throughout the year and has become a favorite of guests who have come to try it!

I took a recipe for chiffon cake and tweaked it to my liking. Here it is:


For the chiffon cake:

2 cups all-purpose flour

1 ½ cups sugar

1 tbsp baking powder

½ tsp salt

¾ cup mango puree

½ cup vegetable oil

¾ cup water

7 eggs, separated

2 tsp vanilla

½ tsp cream of tartar

1 tbsp Amoretto

For the buttercream frosting:

½ cup butter, softened

½ confectioner’s sugar

¾ cup mangoes, chopped

2 cups whip cream


  1. Preheat oven to 350°F.
  2. Sift flour and baking powder together. Add the rest of the ingredients EXCEPT eggs and cream of tartar. Mix well but do not overbeat.
  3. Separate egg whites and yolks. Place the yolks on the cake mixture. Place egg whites on a separate bowl and add cream of tartar. Beat on low speed until fluffy.
  4. Fold in the cake mixture to the egg white mixture until incorporated.
  5. Pour the batter on an eight-inch cake pan and pop in the oven. Bake for about 25 to 30 minutes or until the cake surface springs back when lightly pressed.
  6. Cool for one hour.

For buttercream frosting:

Cream the butter until smooth, add in sugar and cream. Beat until soft fluffy and soft peaks form. Fold in the mangoes.

Apply the cream frosting and chill for at least two hours.


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2 Responses to Mango Chiffon Cake

  1. Jina says:

    I made this recipe but my cake turned out heavy and not fluffy. What is the secret to make it spongy? Taste good, though.
    Thanks for sharing your recipe.

  2. eismenguito says:

    Hi Jina! Thanks for trying out the recipe. For fluffier batter, you can use cake flour. If you don’t have one at home, you can make an easy substitute by sifting together 1 and 3/4 cups of all purpose flour and 1/4cup of cornstarch. The sifting procedure will incorporate air into the batter, which in turn, makes it fluffier. Hope it helps!

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