Dessert

Mini Mango Yuzu Chantilly Cake Recipe

ByJeannette Jaeger January 6, 2026January 6, 2026

Introduction

This Mini Mango Yuzu Chantilly Cake is a light and refreshing dessert perfect for mango lovers. Featuring fluffy cake layers infused with yuzu powder and topped with luscious chantilly cream and fresh mango slices, it’s a delightful treat for any occasion.

A small, four-layer cake is shown with light yellow sponge cake layers alternating with creamy white frosting and chunks of bright orange fruit inside each layer. The outside of the cake is covered in smooth white frosting with a slightly textured finish. On top, there are slices of orange fruit and a small green mint leaf as decoration. A single slice of the cake is placed on a white plate in the foreground, with a white marbled surface beneath and a soft, neutral background with some green leaves to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs (separated)
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: Prepare a 9″ by 13″ baking tray by lining it with parchment paper.
Step 2: Separate the egg whites and yolks into different bowls. Ensure the bowl for the egg whites is clean with no oil residue; wipe with lemon juice or vinegar if necessary.
Step 3: Preheat the oven to 375°F (191°C).
Step 4: Whisk the egg yolks with 20 g sugar, then add vegetable oil, milk, vanilla extract, and yuzu powder. Mix well.
Step 5: Sift the cake flour over the egg yolk mixture and whisk until smooth with no lumps.
Step 6: In a clean bowl, begin whisking the room temperature egg whites on low speed until foamy. Add cream of tartar.
Step 7: Increase the mixer speed and gradually add the remaining 20 g sugar. Whip until soft peaks form—egg whites should be shiny and fluffy.
Step 8: Gently fold one-third of the egg whites into the egg yolk batter to lighten it. Use a spatula with a folding motion to avoid deflating the mixture.
Step 9: Fold in the remaining egg whites in two parts until combined without overmixing.
Step 10: Pour the batter into the prepared tray, tap lightly to remove air bubbles, and bake for 10-12 minutes until golden and springy to touch.
Step 11: Remove from oven and immediately drop the tray from about one foot to prevent shrinkage. Let the cake cool on a rack.
Step 12: Chill a bowl, then whip the heavy cream with powdered sugar and vanilla extract to soft peaks for the chantilly cream. Avoid overwhipping.
Step 13: Use a 4″ round cutter to cut four cake rounds. Place one round on a cake board.
Step 14: Spread a layer of chantilly cream, then arrange sliced mango on top. Add more cream over the mango.
Step 15: Continue layering cake rounds, cream, and mango, finishing with the fourth cake layer on top.
Step 16: Cover the entire cake with chantilly cream and decorate with additional mango slices as desired.
Step 17: Refrigerate the cake to chill before serving.

Tips & Variations

For best results, make sure your egg whites bowl is perfectly clean and grease-free to achieve maximum volume.
You can substitute yuzu powder with lemon zest for a similar citrus flavor if yuzu is unavailable.
Chilling the bowl and whisk before whipping the cream helps the chantilly whip up faster and hold its shape better.
Use ripe but firm mangoes to maintain nice slices and vibrant flavor.

Storage

Store the assembled cake covered in the refrigerator for up to 2 days. To serve, let it sit at room temperature for 10-15 minutes for the cream to soften slightly. Avoid freezing as the fresh mango and cream texture may not hold well.