mango cake recipe filipino

Mango Cake Recipe Filipino

Mangoes are in season, and what better way to use them up than by making a cake? This recipe for Mango Cake Recipe Filipino is a moist, fluffy, and fragrant cake made with Manila mangoes, which are considered to be the best in the world.

The cake is named after the city of Manila, known for its delicious, juicy mangoes.
Mango cake is unique because it has a naked chiffon layer that is delicate and light. The cake is frosted with whipped cream and mango mixture and then adorned with more fresh mangoes. mango cake recipe filipino.

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This recipe is perfect for those who are looking for a special cake to make for a special occasion. This bake dessert is also ideal for those who are new to baking because it is relatively simple to prepare. So, what are you waiting for? Get baking!

Ingredients for mango chiffon cake recipe Filipino

Dry Ingredients:
2 1/4 cups cake flour [254 g]
1 tbsp baking powder [12 g]
1/2 cup granulated sugar [100 g]
1 tsp salt [6 g]

Wet Ingredients:
8 egg yolks (egg whites will be used for meringue mixture) [160 g]
1/2 cup canola (or vegetable) oil [120 mL]
1 tsp vanilla extract [5 mL]
3/4 cup water [180 mL]
1 tsp finely grated lemon zest [2 g]
1 tsp finely grated orange zest [2 g]

8 egg whites [240 g]
1 teaspoon cream of tartar [3.4 g]
3/4 cup white sugar [150 g]

8 oz cream cheese (cold) [226 g]
2 cups heavy cream (cold) [474 mL]
1/2 cup sugar [100 g]
2 teaspoon vanilla extract [10 mL]
1 tsp finely grated lemon zest [2 g]
1 tsp finely grated orange zest [2 g]

Mango Puree / Topping / Filling:
5 fresh ripe mangoes, (can substitute with about 5 cups frozen mangoes) [800 g]
1/4 + 1/4 cup sugar [50 g + 50 g]
1 tablespoon cornstarch [7.5 g]
2/3 cup water [158 mL]
1 maraschino cherry (optional for decoration)

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Direction for an easy mango chiffon cake

  • Preheat the oven to 340 F (170 C). Prepare 2 half-sheet pans (both 13 x 18 inches) by lining the bottom with parchment paper. Do not grease parchment paper or the sides of pan.
  • In a large bowl, sift together 2 1/4 cups cake flour, 1 tbsp baking powder, 1/2 cup granulated sugar, and 1 tsp salt, and combine well. Add in 8 egg yolks, 1/2 cup vegetable oil, 3/4 cup water, 1 tsp finely grated lemon zest, 1 tsp finely grated orange zest, and 1 tsp vanilla extract. Beat with an electric mixer or by hand just until smooth and well blended.
  • In a separate bowl, beat room temperature 8 egg whites and 1 tsp cream of tartar on high speed until frothy. Gradually add in 3/4 cups granulated sugar and beat until stiff glossy peaks are formed. Slowly and very gently fold this meringue into the cake mixture until combined. Divide cake batter equally into two prepared half-sheet pans.
  • Bake in the preheated oven at 340 F (170 C) for about 23-25 minutes or it is light golden brown, the cake springs back when touched lightly at the center. Cool the sheet cakes in the pans, sitting on metal racks to cool faster.
  • When they are cooled completely (about 3 hours), gently run a knife around the sides, and the cakes should slip off the pans very easily when inverted. Invert them onto rectangles of parchment paper on a flat surface so that they are upside down. And immediately peel off the parchment paper that was lining the bottom of the pan. Each sheet will make 1 and a half cake rounds.
  • Then use a 9-inch cake ring to make 1 full round cake and another half cake round on each cake sheet. There should be some leftover cake to fill in gaps when necessary. The 2 full rounds will be the top 2 cake layers (out of 3). The 2 half rounds will be put together to make the bottom layer (plus some scraps to fill in empty spaces).

Mango Filling / Topping:

  • Take 5 ripe sweet mangoes and slice the sides around the seed so you have 10 mango halves and 5 seeds.
  • Take 6 of the 10 mango halves and slice mangoes into small squares (using the crisscross method). Place them in a saucepan, add 1/4 cup of sugar, 1 tablespoon of cornstarch, and 2/3 cup of water. Bring it to a boil. Once it is boiling, cook it for an additional one or two minutes. Transfer it to a bowl and let it cool completely. Reserve this mango compote for the topping.
  • Take the remaining 4 mango halves and similarly slice them into small squares. But this time place them into a blender. Take the 5 mango seeds and do your best to cut the flesh off the seeds and add this to the blender. Add 1/4 cup of sugar and blend together. If necessary, add water 1 tablespoon as needed (sometimes the blender won’t blend unless the water is added if mangoes are too dry), and puree it. But try to add as little water as possible. Otherwise, this filling will become too runny. If it blends without adding water, don’t add water. This is ideal. Reserve this for cake filling.

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  • Combine 8 oz cream cheese, 1/2 cup granulated sugar, and 2 tsp vanilla extract in a large mixing bowl. Fit the stand mixer with the whisk attachment and mix on medium speed until smooth.
  • While the mixture is still whipping, slowly pour in 2 cups of very cold heavy cream. Continue whipping until the cream is thick and billowy. When you get the right consistency, stop whipping. It doesn’t have to form stiff peaks, since we’re not piping the frosting or putting it on the side of the cake.
  • Make sure to keep everything cold. And be careful not to overwhip this. If you whip it past a certain point, it will curdle and form a grainy or clumpy consistency. If this does happen to you, one way to undo this is quickly add in additional cold heavy cream, 1 tablespoon at a time, and manually whisk it in to combine. If you do this quickly and it’s not too grainy, the texture should return to a thick and smooth cream.
  • When you’ve stopped whipping, add 1 tsp of finely grated lemon zest and 1 tsp of finely grated orange zest, and manually fold it in with a spoon.
Mango Cake Recipe Filipino
Mango Cake Recipe Filipino

Assembling the Mango Cake Recipe Filipino:

  • Place the 9-inch metal cake ring at the center of a cake stand or cake board. Then, using the cake ring as an outer shell/mold, create a round with the 4-inch high acetate sheet so that it is the same circumference as the cake ring, on the inside of the cake ring.
  • Take the 2-half cake rounds, and place them together in the ring to create the bottom layer of cake. If there are uneven spaces or gaps in the middle or sides, fill them in with the leftover cake scraps. So that the bottom layer is as perfect a circle as possible.
  • Spread 1/3 of the frosting on top. Making sure you get it all the way to the ends in a kind of figure eight out or circular motion, to make it as flat and even as possible. Then spread 1/2 of the mango puree on top in the same fashion – really making sure it spread all the way to the acetate sheet. Also, be mindful of the cake ring sliding around the surface. Try adjusting it back to the center before you get too far along with the layers. It is much more difficult to slide it back to the center when the cake is done.
  • Then take one of the whole 9-inch cake rounds from before, and place it on top as the 2nd layer of cake. Make sure that the layers are as even as possible, so we avoid a lop-sided-looking cake. Gently tap it down with the back of your hand to make sure the layers are snug – there are no awkward gaps. This will make the layers as pretty as possible in the end.
  • Again, spread 1/3 of the frosting on top, and then the last 1/2 of the mango puree on top, as with the previous layer.
  • Then take the last whole 9-inch cake round and place it on top, as the third and final layer of cake. Gently tap it down like before.
  • And then add the final 1/3 of frosting on top. And flatten it out as much as possible. Then spread the mango compote topping on top over the frosting, spreading the mango chunks evenly on the surface, flattening out as much as possible. Just like with the inner layers, make sure you spread them all the way to the sides and flush with the acetate sheet.
  • Finish off the Red Ribbon design by adding 1 maraschino cherry in the middle.
  • Place this in the freezer for 3 hours, and or in the fridge overnight to set. If using the freezer, make sure to transfer it to the fridge for at least 1 hour before serving to soften up a bit.
  • When it’s set, slip the metal ring off, peel off the acetate sheet. And it’s ready to serve! A beautiful mango naked layer cake. Make sure you only peel off the acetate sheet when you’re ready to serve the cake! Enjoy!

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In conclusion, this recipe for Mango Cake Recipe Filipino is a delicious way to enjoy the fruit of the Philippines. The best mangoes to use are the Ataulfo mangoes because these are the juiciest mangoes. The cake is moist and full of flavor, and the frosting is a perfect complement. If you try this Mango Cake Recipe Filipino, share this blog post with anyone who would like it. Be sure to let us know what you think in the comments. Thanks for reading!

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