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Mini Mango Yuzu Chantilly Cake Recipe

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★★★★★

4.9 from 126 reviews

This Mini Mango Yuzu Chantilly Cake is a delicate and fragrant dessert combining a light, fluffy yuzu-flavored sponge cake with luscious whipped chantilly cream and fresh mango slices. Perfect for a refreshing treat, this layered cake is beautifully decorated and chilled to enhance the flavors and texture.

Ingredients

Scale

For the Cake

  • 2 large eggs (separated into egg whites and 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

For the Chantilly Cream

  • 150 ml heavy cream
  • 1 Tbsp powdered sugar
  • 1 Tbsp vanilla extract

For Assembly

  • 1–2 large fresh mangoes (pitted and sliced)

Instructions

  1. Prepare the Baking Tray and Oven: Line a 9″ by 13″ baking tray with parchment paper. Preheat the oven to 375°F (191°C).
  2. Separate Eggs: Separate the egg whites from the yolks into two clean bowls, ensuring the bowl for egg whites is free of oil or grease for proper whipping.
  3. Mix Egg Yolk Batter: Whisk the egg yolks with 20 g of granulated sugar until combined. Add vegetable oil, whole milk, vanilla extract, and yuzu powder; whisk again. Sift cake flour over the mixture and gently whisk until smooth with no lumps.
  4. Whip Egg Whites: In a clean bowl fitted to a stand mixer with a whisk, begin whipping egg whites on low speed until foamy. Add cream of tartar, then gradually increase speed and slowly add remaining 20 g sugar. Continue whipping until soft peaks form and the egg whites are fluffy and shiny.
  5. Fold Egg Whites Into Batter: Using a spatula, fold one-third of the whipped egg whites into the yolk batter gently to loosen it up. Then, fold in the remaining egg whites carefully and gradually until just combined, avoiding deflation of the whites.
  6. Bake the Cake: Pour the batter into the prepared baking tray. Tap the tray gently to release air bubbles. Bake for 10-12 minutes until the surface is golden brown, dry to the touch, and springs back when lightly pressed. Remove and immediately drop the tray from about 1 foot height to prevent shrinkage.
  7. Cool the Cake: Transfer the cake to a cooling rack and allow it to cool completely.
  8. Prepare the Chantilly Cream: Chill a mixing bowl in the fridge. Pour in heavy cream, add powdered sugar and vanilla extract, and whisk to soft peaks. Be careful not to overwhip.
  9. Assemble the Cake: Use a 4″ round cutter to cut the cake into four rounds. Place one round on a cake board, spread a layer of whipped cream, and arrange a single layer of mango slices. Add more cream, then top with the next cake round. Repeat this layering until all four cake rounds are stacked.
  10. Finish and Chill: Spread whipped chantilly cream over the entire cake surface. Decorate with additional mango slices as desired. Refrigerate the cake to chill before serving.

Notes

  • For best results, ensure bowls and whisks used for egg whites are free of oil or grease to achieve proper whipping.
  • Folding the egg whites into the batter should be done gently to avoid deflating the mixture and losing volume.
  • Dropping the cake tray immediately after baking helps prevent cake shrinkage and maintains texture.
  • Chilling the bowl before whipping the cream helps the cream whip faster and hold shape better.
  • Use a sharp cutter to neatly cut cake rounds to avoid crumbling.

Keywords: Mango cake, yuzu cake, chantilly cream cake, layered cake, Japanese dessert, light sponge cake, fresh mango dessert

Find it online: https://heutigemahlzeiten.com/mini-mango-yuzu-chantilly-cake-recipe/