How To Make A Mango Chiffon Cake + Cake Tips

Here are tips to make a successful mango chiffon cake recipe.

Between a true sponge cake and a chiffon cake, it’s the chiffon cake that is the easier, more beginner-friendly cake recipe. That’s because the sponge cake is traditionally only three ingredients: sugar, eggs, and flour. 

The chiffon cake is different from the sponge cake because of two ingredients: baking powder and oil or butter. The baking powder is your guarantee that the cake will rise, with or without the whipped egg whites, and the oil or butter adds a richness that the sponge cake doesn’t have. 

A chiffon cake flavored with mangoes is easy to make, especially when mangoes are in season. Many of our leche flan cakes use a chiffon cake base, which you can easily use to make an easy mango chiffon cake. 

Photo by Majoy Siason

Here are the ingredients you need to make an easy mango chiffon cake recipe and steps and tips you need to make it into a successful cake: 

Mango Chiffon Cake Recipe Ingredients 

  • 3 large eggs, separated
  • 1/4 cup canola oil
  • 1/4 cup mango puree
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour, sifted
  • 1/4 teaspoon cream of tartar
  • 1/4 cup caster sugar

How to make Mango Chiffon Cake Recipe 

Photo by Shutterstock

1 Preheat the oven and prepare your baking pan before making the batter.

Preheating will ensure that when your cake batter goes in the oven, it will immediately be hit by the heat. This will trigger the leavening ingredients and make your cake rise to its fullest height. 

The baking pan needs to be prepared before making the batter so your batter doesn’t rest and deflate as you do it. However, you should only grease and line the bottom of the baking pan because the cake batter needs to “climb” the sides to rise to its best height.

To make it release from the pan better, lightly grease the bottom of a baking pan and place parchment paper cut to size. Set this aside until needed.   

Photo by Riell Santos

2 Separate the eggs carefully. 

The biggest challenge in this recipe is handling the eggs. The eggs need to be separated properly so no yolk breaks and mixes with the egg whites. While the bowl that contains the egg yolks can have some whites in it when you separate the two parts of the eggs, the whites can only whisk to their highest peak if there is no yolk contaminating it. 

To make sure the egg yolk does not separate, break the egg completely in a bowl. Once in the bowl, gently scoop out the whole egg yolk from the egg white using your fingers or a large spoon into a separate bowl. This is more gentle than using the eggshells which have sharp edges that can pierce the yolk as you transfer it from one to the other.

3 Whip the egg whites properly. 

Egg whites that have been whipped to stiff peaks allow it to raise cake batter to its fullest height so if you want a successful chiffon cake, you need to whip the egg whites well. The egg whites in the separate bowl need to be whipped until white, stiff, and puffy. It should look as if a solid cloud is in your bowl, and the only way to do that is with a whisk. You can stabilize the egg whites as you whisk by using any of these acidic ingredients:


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  • • cream of tartar 
  • • lemon or calamansi juice 
  • • vinegar 

Add about 1/8 teaspoon cream of tartar or 1/2 teaspoon of any of the liquid ingredients per egg white you will whip. 

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4 Mix ingredients but gently fold in the whipped egg whites. 

Once successfully separated and the egg whites whipped to stiff peaks, you can combine the bowl containing the egg yolks with the oil and mango puree. Add the flour and salt, and combine until just mixed. 

The whipped egg whites should be folded into the egg yolk batter gently. This is best done with a large silicone or rubber spatula in a cut-lift-twist-fold motion. This is how you fold ingredients together: 

  1. 1 Add a large portion of the ingredient you need to fold (whipped egg whites) into the bowl with the batter (egg yolk batter). 
  2. 2 Using a large spatula, cut through the batter to the bottom of the bowl. Turn the spatula to lift the batter from the bottom of the bowl to the surface. 
  3. 3 Twist your wrist to let the batter fall from the spatula to the batter on top. 
  4. 4 Repeat this motion until the batter is just mixed. 

5 Transfer to a baking pan and bake. 

Transfer the batter to your prepared baking pan and place in the preheated oven. Depending on your oven and the size of the baking pan you are using, it can take anywhere from 30 minutes up to 45 minutes. You can even make this into individual mamon-like cupcakes or loaves like taisan.        

6 Cool it completely and don’t worry if it falls. 

You can use the toothpick or cake tester method to test the doneness but you can also lightly press the center and see if it immediately bounces back. Cool it completely but don’t be surprised if the cake slightly falls. That’s because the air that was instrumental in the rise of the cake shrinks as it cools, deflating the cake slightly. 

Once cooled completely, you can slice and enjoy a slice of this awesome mango chiffon cake. You can even bake it with a leche flan layer on top for a decadent mango-flavored custard cake!    


Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!


Got your own version of the classic dishes? Pa-share naman! Get your recipe published on by submitting your recipe here.

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