Description
This Mini Mango Yuzu Chantilly Cake is a light and airy dessert combining the delicate flavors of yuzu and fresh mango with fluffy cake layers and creamy chantilly cream. Perfectly portioned for four servings, this cake features a moist and tender sponge cake infused with yuzu powder, layered with luscious whipped chantilly cream and fresh mango slices, making it a refreshing and elegant treat for any occasion.
Ingredients
Cake
- 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
Chantilly Cream
- 150 ml heavy cream
- 1 Tbsp powdered sugar
- 1 Tbsp vanilla extract
Decoration
- 1-2 large fresh mangoes (pitted and sliced)
Instructions
- Prepare baking tray and preheat oven: Line a 9″ by 13″ baking tray with parchment paper. Preheat the oven to 375°F (191°C).
- Separate eggs: Separate egg whites from yolks into two clean bowls, ensuring the egg white bowl is free from oil by wiping it with lemon juice or vinegar if necessary.
- Mix egg yolk batter: Combine egg yolks with 20g granulated sugar and whisk well. Add vegetable oil, whole milk, vanilla extract, and yuzu powder, whisking to combine. Sift cake flour over the mixture and whisk until smooth and lump-free.
- Whip egg whites: In a clean bowl with a whisk attachment, begin whipping room temperature egg whites on low speed. When foamy, add cream of tartar, then gradually increase speed while slowly adding remaining 20g sugar. Whip until soft peaks form (egg whites should look shiny and form a curved tail when lifted).
- Fold egg whites into yolk batter: Fold about one-third of the egg whites gently into the egg yolk batter using folding technique (a light scoop and turn motion) to loosen the batter. Fold in the remaining egg whites carefully, avoiding deflation.
- Bake the cake: Pour batter into the prepared baking tray and tap lightly to release air bubbles. Bake at 375°F (191°C) for 10-12 minutes until golden brown and dry to the touch. Test by pressing lightly; it should bounce back. Immediately drop the tray from a one-foot height to prevent shrinkage.
- Cool the cake: Transfer cake onto a cooling rack and allow it to cool completely.
- Prepare Chantilly cream: Chill a mixing bowl. Pour in heavy cream, add powdered sugar and vanilla extract. Whip gently until soft peaks form, careful not to overwhip.
- Assemble the cake: Using a 4″ round cutter, cut the cooled cake into four rounds. Place one cake round on a cake board, spread a layer of whipped cream evenly, then top with a single layer of sliced mango. Cover mango with more whipped cream. Repeat layering with remaining cake rounds, finishing with the last round on top.
- Decorate and chill: Spread whipped chantilly cream over the entire cake surface. Decorate with additional mango slices as desired. Refrigerate the assembled cake before serving to set and chill.
Notes
- Ensure all bowls and utensils used for whipping egg whites are clean and free of oil to achieve proper volume.
- Folding the egg whites gently is crucial to maintain airiness in the cake batter.
- Chilling the bowl used for whipping cream helps speed up the whipping process and improves texture.
- Dropping the baking tray immediately after baking prevents the sponge cake from shrinking.
- Use ripe but firm mangoes for the best texture and flavor in the layers.
