Introduction

The Mini Mango Yuzu Chantilly Cake is a light, fluffy treat that combines the tropical sweetness of fresh mango with the bright citrus notes of yuzu. This delicate layered cake is perfect for special occasions or a refreshing dessert to impress your guests.

The image shows a small round cake with three layers of light yellow sponge separated by creamy white frosting and bright orange fruit pieces inside. The outside of the cake is coated with a thick, slightly textured white frosting. On top, there are several slices of orange fruit and a small green mint leaf as decoration. The cake is placed on a white marble round board, with a slice cut out and blurred in the foreground on a white plate. The background has a light, plain look with some green leaves out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs (separated egg whites from egg yolks)
40 g granulated sugar (divided)
20 ml vegetable oil
20 ml whole milk
1 tsp vanilla extract
1 Tbsp yuzu powder
40 g cake flour
1/8 tsp cream of tartar
150 ml heavy cream
1 Tbsp powdered sugar
1 Tbsp vanilla extract
1-2 large fresh mango (pitted and sliced)

Instructions

Step 1: Preheat your oven to 375°F (191°C). Prepare a 9″ by 13″ baking tray by lining it with parchment paper.
Step 2: Separate the egg whites and yolks into two clean bowls. Ensure the egg white bowl is free of oil by wiping with lemon juice or vinegar if needed.
Step 3: In the egg yolk bowl, whisk together the yolks and 20g of granulated sugar. Add the vegetable oil, whole milk, vanilla extract, and yuzu powder, then whisk until combined.
Step 4: Sift the cake flour over the egg yolk mixture and gently whisk until smooth with no lumps.
Step 5: Using a clean stand mixer bowl, start beating the room temperature egg whites on low speed until foamy. Add the cream of tartar and gradually increase mixer speed, then slowly add the remaining 20g sugar.
Step 6: Continue whipping the egg whites until they form soft peaks with a shiny, fluffy texture.
Step 7: Fold one third of the whipped egg whites into the egg yolk batter using a gentle folding motion to lighten it.
Step 8: Carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Step 9: Pour the batter into the prepared baking tray and tap gently to release any air bubbles.
Step 10: Bake for 10-12 minutes until the surface is golden brown and springy to touch.
Step 11: Remove the cake from the oven and immediately drop the tray from about 1 foot height to prevent shrinkage. Cool the cake on a wire rack.
Step 12: To make the Chantilly cream, chill a mixing bowl then whip the heavy cream, powdered sugar, and vanilla extract to soft peaks, being careful not to overwhip.
Step 13: Using a 4″ round cutter, cut the cake into four rounds.
Step 14: Assemble the cake by placing a cake round on a board, spreading whipped cream evenly, and topping with a single layer of sliced mango.
Step 15: Repeat the layers, ending with the fourth cake round on top.
Step 16: Coat the entire cake with the remaining Chantilly cream and decorate with additional mango slices as desired.
Step 17: Refrigerate the cake to chill before serving.

Tips & Variations

Use a chilled bowl and utensils for whipping cream to achieve better volume and texture.
Substitute yuzu powder with lemon zest if yuzu is unavailable, for a similar citrus flavor.
Handle the folding gently to keep the batter airy and light for the best cake texture.

Storage

Store the assembled cake in the refrigerator, covered, for up to 2 days. For best taste and texture, consume within this time. If storing leftover slices, keep them in an airtight container and bring to room temperature before serving or enjoy chilled.

How to Serve

A small cake with three visible layers of light yellow sponge separated by thin layers of white frosting, the outside is loosely covered in white frosting with a rustic texture showing parts of the cake beneath. On top, there are a few pieces of bright orange fruit and a small green mint leaf for decoration. A tall, twisted, gold and white candle stands in the center of the cake. The cake sits on a round white marble board, with a soft white marbled surface in the background and blurred green leaves to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mango instead of fresh?

Fresh mango is preferred for its texture and flavor, but canned mango can be used in a pinch. Drain well and pat dry to avoid excess moisture that can affect the cake.

How do I know when the cake is done baking?

The cake should be golden brown on top, dry to the touch, and bounce back gently when pressed with your fingertip. Avoid overbaking to keep it soft and moist.