This Mini Mango Yuzu Chantilly Cake is inspired by Whole Foods Market bakery. It features light and spongy yuzu cake, layered with fresh sliced mango and chantilly cream.
Why you'll love this mini mango yuzu chantilly cake recipe
Fluffy and delicious: the cake layers are based off my Perfect Swiss Roll Cake and yields a light and tender cake.
Delicious: the tropical, fruity flavors from the fresh mango and yuzu shine through in the cake.
Small portion: this mini 4" cake is a cute little cake, perfect for a little dessert.
It's similar to my Strawberry Pocky Cake and Strawberry Whipped Cream Cake.
What is chantilly cream?
Chantilly cream is sweetened whipped cream flavored with vanilla extract.
What's the difference between chantilly cream and whipped cream?
Theoretically, whipped cream is unsweetened heavy cream.
What is mango fruit?
Mangoes are a type of tropical stone fruit with a diverse array of cultivars or varieties.
Among the wide selection, you can find Ataulfo, Alphonso, Tommy Atkins, and Kesar (Indian mangoes), each possessing unique characteristics.
Their hues can span from a delicate pale yellow to a rich deep orange, and they all encase a sizable pit at their core.
They have a sweet and tangy flavor, which makes them suitable for use in desserts such as ice cream, mochi, sticky rice, and sago pudding.
What is yuzu?
Yuzu is a flavorful and aromatic Japanese citrus, about the size of a small grapefruit.
It has a flavor similar to a combination of lemon, mandarin orange, lime and grapefruit.
The skin of yuzu is bumpy (like an orange), however, it is yellow in color, which makes it similar to lemon in appearance.
Where to find yuzu
Fresh yuzu can be difficult to find.
Most commonly, you can find bottled yuzu juice in Japanese or Asian supermarkets.
For this recipe, I used freeze-dried yuzu powder, which you can find online; however, you can substitute with yuzu juice, which is a pale yellow/clear liquid (see below).
Ingredients you'll need
- eggs: separated whites from yolks while cold, and left to warm at room temperature
- granulated sugar: adds sweetness
- cream of tartar: or lemon juice, white vinegar to help stabilize the whipped egg meringue
- whole milk: or you can use coconut milk for an addition of coconut flavor
- vegetable oil: use a neutral-flavored oil such as avocado or grapeseed
- cake flour: also known as cake & pastry flour; is flour that has a lower protein content, and yields a lighter, tender cake; if you don't have cake flour on hand, use all-purpose flour and remove 1 tablespoon of flour, replacing it with 1 tablespoon of cornstarch
- vanilla extract: use a high-quality vanilla extract for the best flavor
- yuzu powder: is freeze-dried yuzu juice; if you have yuzu juice on hand, you can use 1-2 tablespoon of it in the cake batter, replacing the milk
- fresh mangoes: sliced; you can use Ataulfo/honey mango or any ripe, sweet mango
- heavy whipping cream: cold; with a milkfat of 36%
How to make mango yuzu cake
Make the cake according to the Perfect Swiss Roll Recipe, (with the adjusted ingredient amounts) and bake in a quarter sheet pan (9" by 13").
Cool the cake and cut out 4 x 4" rounds.
Take one cake round and place it onto a cake board.
Spread a dollop of whipped cream and even it out with an offset spatula.
Place on sliced mangoes in a single layer.
Cover with a little more cream.
Place on another cake layer and repeat, ending with the 4th cake layer as the top.
Spread the whipped chantilly cream over the entire surface of the cake.
Decorate to your liking, with additional mango.
Place the cake into the fridge to chill prior to serving.
How to store mango cake
Keep the Mango Yuzu Cake covered in an airtight container in the fridge for up to 3 days.
You can freeze the cake in an airtight container (without decorations/additional mango) for up to 1 month.
How to serve fresh mango cake
Serve the mango chantilly cake slightly chilled on its own, or with additional fresh tropical fruit on the side.
This fresh mango cake would go well with a scoop of mango ice cream, vanilla ice cream, or jasmine ice cream.
Expert tips & notes
This mango cake has thinner layers than my Strawberry Pocky Cake.
For taller cake layers, use the recipe from the Strawberry Pocky Cake, which is baked in 4" rounds. Note: you may want to reduce the number of layers used to 3 instead of 4, if doing so.
For more yuzu flavour, you can add a yuzu curd (similar to my Matcha Jasmine Yuzu Cake), or try adding a mango curd to change up the flavor.
For smoother application of the Chantilly cream to cover the cake, it's best to under whip the heavy cream and whisk it by hand. The cream should almost be a bit runny when applied to the cake.
You can increase the amount of Chantilly cream for fuller coverage.
Easily turn this cake in an Asian mango roll cake by using the recipe measurements from my Swiss Roll Cake recipe.
Other delicious cake recipes you may like
Be sure to check out these recipes:
Matcha Cupcakes with Whipped Cream Frosting
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Mini Mango Yuzu Chantilly Cake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Cake:
- 2 large eggs separated egg whites from egg yolks
- 40 g granulated sugar divided
- 20 ml vegetable oil
- 20 ml whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon yuzu powder
- 40 g cake flour
- ⅛ teaspoon cream of tartar
Chantilly cream:
- 150 ml heavy cream
- 1 tablespoon powdered sugar
- 1 tablespoon vanilla extract
Mango:
- 1-2 large fresh mango pitted and sliced
Instructions
Make the cake:
- Prepare a 9" by 13" baking tray with parchment paper.
- Separate the egg whites from the egg yolks into 2 different bowls (one for egg whites and one for egg yolks).
- Tip: ensure your bowl for beating the egg whites is clean, with no traces of oil. Give the bowl and whisk a quick wipe with paper towel and a bit of lemon juice or vinegar prior to adding the egg whites.
- Preheat the oven to 375°F/191°C.
- Combine the egg yolks with 20g sugar and whisk together. Add in the oil, milk, vanilla extract, yuzu powder and whisk again.
- Sift in the cake flour over top of the egg yolk mixture and whisk to combine, until there are no lumps.
- In a clean stand mixer bowl fitted with a whisk attachment, add the room temperature egg whites.
- Turn on the mixer on low speed.
- Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
- Gradually increase the speed of the mixer, and slowly pour in the remaining 20g granulated sugar.
- Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).
- Using a spatula, fold about ⅓rd of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.
- Note: Folding is different than stirring. It takes a lighter hand to not deflate the whipped egg whites. To fold, take the spatula to the bottom of the mixture, and scoop up (a slow flick of the wrist) while turning the bowl about 90 degrees. Continue to turn the bowl and fold until the mixture is almost homogeneous.
- Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture. Continue to fold until all of the remaining egg white mixture is incorporated into the batter, but be sure not to overfold or the egg whites will be deflated.
- Transfer the cake batter to a 9″ by 13″ baking tray lined with parchment paper.
- Give the tray a few taps to release any trapped air bubbles.
- Bake at 375°F/191°C for 10-12 minutes, until the cake surface is golden brown and dry to the touch. The cake should be bounce back when slightly pressed with a finger tip.
- Remove the cake from the oven and immediately drop it from a height of 1′. This prevents the cake from shrinkage.
- Let the cake cool on a cooling rack.
Make the Chantilly cream:
- Tip: A chilled bowl (in the fridge) will help the cream to whip up nicely.
- Pour the heavy cream into the chilled bowl, add in the powdered sugar, vanilla extract and use a whisk to whip to soft peaks. Note: be careful not to overwhip the chantilly cream.
Assemble:
- Use a round 4" cutter to cut the cake into 4 rounds.
- Take one round and place it onto a cake board.
- Spread a dollop of whipped cream and even it out with an offset spatula.
- Place sliced mangoes in a single layer.
- Cover with a little more cream.
- Place on another cake layer and repeat, ending with the 4th cake layer as the top.
- Spread the whipped chantilly cream over the entire surface of the cake.
- Decorate to your liking, with additional mango.
- Place the cake into the fridge to chill prior to serving.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Dawn
Mini desserts are just the cutest! And I love how you incorporated mango into this one (one of my fave fruits). Delicious!
David @ Spiced
This would be an awesome dessert for summer birthdays! The whipped cream combined with the fresh fruit is a classic, and then you tie in a spongy cake? Yes, please. It's like a fun twist on strawberry shortcake!
Tasia
This mini cake is so pretty!! Love the tropical flavors and the light sponge. The mango and yuzu combo is heavenly.
Neil
You are definitely a far better baker than I am Michelle. I wouldn't even attempt such a delicate looking and delicious cake. It's perfect for summer!
Raymund | angsarap.net
Wow, this Mini Mango Yuzu Chantilly Cake looks absolutely delightful! I'm already enchanted by the combination of light and spongy yuzu cake, layered with fresh sliced mango and the luscious chantilly cream. The tropical and fruity flavors from the mango and yuzu sound like a match made in heaven!