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Mango–Turmeric Chiffon Cake
- Serves
8
- Difficulty
Easy
By Angela Dimayuga and Ligaya Mishan
Published 2021
My lola made this chiffon cake—akin to Taisan but layered with fresh, ultra-ripe mango, and a Red Ribbon Bakeshop classic—for many birthdays, in many shapes: sheets, rounds, dramatic tiers. My mom made it, too, and devoted serious time to decorating, drawing from a suitcase full of vintage piping tips and pillars. My version is humbler: I adorn it with nothing more than sunflower petals, a nod to my mom’s other great hobby, floral arranging. (Be sure to us
Ingredients
Method
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As delicious as it is beautiful. Solid instructions: everything worked. Mangoes in stores were not great when I made this, so I slightly sweetened the frosting and chopped rather than mashed the fruit for the inside frosting. Decorated with nasturtium flowers and a few leaves because I had some in the garden. A keeper.