Print

Mini Mango Yuzu Chantilly Cake Recipe

Print Recipe

★★★★★

4.8 from 90 reviews

This Mini Mango Yuzu Chantilly Cake is a light and airy dessert that combines the delicate flavors of yuzu citrus with fresh mango and smooth Chantilly cream. The cake layers are softly whipped with egg whites for a fluffy texture, while the zesty yuzu powder adds a unique twist. Perfect for a refreshing treat or elegant presentation, this cake is enjoyed chilled and decorated with luscious mango slices.

Ingredients

Scale

Cake

  • 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

Chantilly Cream and Assembly

  • 150 ml heavy cream
  • 1 Tbsp powdered sugar
  • 1 Tbsp vanilla extract
  • 1–2 large fresh mangoes (pitted and sliced)

Instructions

  1. Prepare the Baking Tray: Line a 9″ by 13″ baking tray with parchment paper to ensure the cake doesn’t stick after baking.
  2. Separate Eggs: Carefully separate the egg whites from the yolks into two different clean bowls. Make sure the bowl for egg whites is free of any grease by wiping with lemon juice or vinegar.
  3. Preheat Oven: Preheat your oven to 375°F (191°C) so it reaches the correct temperature by the time the batter is ready.
  4. Mix Egg Yolks and Sugar: Whisk 2 egg yolks together with 20 g of granulated sugar. Then add vegetable oil, whole milk, vanilla extract, and yuzu powder, whisking well to combine.
  5. Add Flour: Sift the cake flour over the egg yolk mixture and gently whisk until smooth and lump-free.
  6. Whip Egg Whites: Using a stand mixer with the whisk attachment, beat the egg whites on low speed until foamy. Add cream of tartar, then gradually increase speed while slowly adding the remaining 20 g sugar. Whip until soft peaks form and the whites are glossy.
  7. Fold Egg Whites into Batter: Gently fold one-third of the whipped egg whites into the egg yolk batter to lighten it. Then carefully fold in the remaining egg whites in two additions, taking care not to deflate the mixture.
  8. Transfer Batter and Bake: Pour the batter into the prepared baking tray, gently tapping it to remove air bubbles. Bake in the preheated oven for 10-12 minutes until the surface is golden brown and springy to the touch.
  9. Prevent Shrinkage: Immediately after removing from the oven, drop the baking tray from about 1 foot height onto a surface to prevent the cake from shrinking as it cools.
  10. Cool the Cake: Transfer the cake sheet onto a cooling rack and let it cool completely.
  11. Chill Bowl and Whip Cream: Chill a mixing bowl in the fridge to help whip the cream more effectively. Pour in heavy cream, add powdered sugar and vanilla extract, then whisk to soft peaks. Be careful not to overwhip.
  12. Cut Cake Layers: Use a 4″ round cutter to cut four rounds from the cooled cake.
  13. Assemble the Cake: Place one cake round on a cake board, spread a layer of whipped Chantilly cream evenly, and top with a layer of sliced mango.
  14. Repeat Layers: Add the next cake round and repeat the layers of cream and mango slices until all four layers are stacked, finishing with cake on top.
  15. Finish and Decorate: Spread whipped Chantilly cream over the entire surface of the assembled cake and decorate with additional mango slices as desired.
  16. Chill Before Serving: Refrigerate the cake for at least 1 hour to set and develop flavors before serving.

Notes

  • Ensure the bowl and whisk used for beating egg whites are completely clean and grease-free to achieve maximum volume.
  • Folding must be gentle to maintain the airiness of the whipped egg whites and avoid deflating the batter.
  • Dropping the cake tray after baking prevents shrinkage and keeps the cake fluffy.
  • A chilled bowl helps the cream whip faster and achieve better volume.
  • Use ripe but firm mangoes for best cutting and taste results.
  • Do not overwhip the Chantilly cream to avoid turning it into butter.

Keywords: Mini mango cake, Yuzu cake, Chantilly cream dessert, Light fluffy cake, Japanese fusion dessert

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