Mango–Turmeric Chiffon Cake

Name: Mango–Turmeric Chiffon Cake
Yield: Serves 8
Cuisine: Filipino
Ingredients: 1 very ripe mango; 2 tablespoons cream cheese, cold; 1 pint (480 ml) heavy whipping cream, cold; Food-safe sunflower petals or other cake decorations of your choice (optional); 2 cups (250 g) all-purpose flour, plus extra for dusting; 10 medium eggs, cold, separated into whites and yolks; Juice of ½ lemon; 2 cups (400 g) granulated sugar; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 2 tablespoons cornstarch; 1 tablespoon powdered turmeric

Preparation info

Serves
8

Difficulty
Easy

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

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

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Kakanin, Pastries, and Sweets

Adrienne Su

6 months ago from United States

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.

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Mango–Turmeric Chiffon Cake

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