Mango Summer Cake

A light chiffon cake topped with mango glaze and a layer of whipped cream. The perfect light and refreshing summer cake.

So last week I overloaded you with chocolate because that’s what I was craving. Today, though, I have a dessert to satisfy someone else’s cravings. Sweet Zainab is having a baby boy and loves all things tropical. As a result, her big group (seriously, everyone loves this girl and for good reason) of blog friends are throwing her a tropical virtual baby shower!

You know I don’t do coconut, and actually, I don’t really bake with tropical fruit all that often so it took me some time to find the right dessert. My first try was a mango shortbread bar but the mango was a bit muddled and it just wasn’t all that great. This cake, however, has a really sweet layer of mango glaze that I love, though, that brings out the bright and fruity flavor. The cake and whipped cream topping surrounding that are super light and really perfect for summer dessert eating. While this wasn’t my typical dessert of choice, I really did like it. It definitely fulfills its obligations of being a light tropical summer treat!

Zainab, I wish we could sit down together with a fork and enjoy this cake! I’m so excited for you and all that you have to come. Baby boys are the best (not that I’m bias or anything) and you are going to be such an amazing mom!

Scroll down for the recipe and links for everyone else participating in the shower.

Mango Summer Cake

 

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Author: Lauren Lilling

Recipe type: Dessert

Makes: 12-16 servings

Ingredients

• Cake:
• 1 9.6-fluid ounce can mango nectar (~1 ¼ cups)
• 130g (1¼ cups) sifted cake flour (sifted, then measured)
• 150g (~¾ cup) granulated sugar + additional 6 grams (½ tablespoon)
• 8g (1½ teaspoons) baking powder
• 3g (1/2 teaspoon) salt
• 65g (3 large) egg yolks, at room temperature
• 59 milliliters / 2 fluid ounces (1/4 cup) canola oil
• 2g (1/2 tablespoon) lime zest (~1 lime) plus additional for serving
• 160g (~4 large) egg whites, at room temperature
• Glaze:
• 90 milliliters / 3 fluid ounces (6 tablespoons) mango syrup (see directions below*)
• 50g (~1/4 cup) granulated sugar
• 15 milliliters / 1 tablespoon fresh lime juice (~1/2 lime)
• Whipped Cream:
• 237 milliliters / 8 fluid ounces (1 cup) whipping cream, cold
• 25g (~2 tablespoons) granulated sugar

Instructions

1. Make the Cake:
2. In a small heavy-duty medium saucepan, make mango syrup* by simmering mango nectar over medium heat for about twenty minutes or until reduced to just under ¾ cup; remove from heat and set in fridge to cool to room temperature
3. While mango syrup is cooling, make cake
4. Pre-heat oven to 325; line a 9x13 cake pan with parchment paper and set aside
5. Sift together flour, sugar (excluding additional amount), baking powder, and salt into a medium bowl; set aside
6. In a separate large bowl, whisk egg yolks, canola oil, lime zest, and half of mango syrup (90 milliliters / 3 fluid ounces) until well combined (set aside remaining mango syrup); whisk in dry ingredients but do not overmix
7. In the large bowl of an electric mixer, beat egg whites on medium high until soft peaks form; add and beat until stiff
8. Gently fold one half of egg whites into yolk mixture; fold in remaining egg whites
9. Pour batter into prepared pan and bake 24-28 minutes or until golden and knife comes out clean from center (do not overbake!)
10. Set pan aside on a cake rack to cool
11. Make the glaze:
12. In a small heavy duty saucepan, boil sugar, lime juice, and mango syrup* until liquid is reduced to about ¼ cup (~5 minutes); pour glaze over cake
13. Make whipped cream:
14. In the large bowl of an electric mixer, combine whipping cream and sugar on medium-high speed for several minutes or until stiff peaks begin to form
15. Carefully spread whipped cream over cake and cover and chill cake until ready to serve
16. Top with additional lime zest before serving
17. Enjoy within 1-2 days for best results

Notes

Adapted from Epicurious

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