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–+ servings
Mini Mango Yuzu Chantilly Cake

Mini Mango Yuzu Chantilly Cake: A Tropical Sweet Escape

This Mini Mango Yuzu Chantilly Cake is a delightful dessert that embodies summer's essence with its fluffy texture and unique flavors.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 eggs Eggs Separate egg whites from yolks for optimal volume.
  • 40 g Granulated Sugar Coconut sugar can be used for added depth.
  • 20 ml Vegetable Oil Melted unsalted butter can enhance richness.
  • 20 ml Whole Milk Almond milk can be used for a dairy-free option.
  • 1 tsp Vanilla Extract Almond extract can be used for a unique twist.
  • 1 tbsp Yuzu Powder Yuzu juice or lemon juice can be used as an alternative.
  • 40 g Cake Flour All-purpose flour can be used but changes the texture.
  • ⅛ tsp Cream of Tartar Lemon juice can substitute.
For the Chantilly Cream
  • 150 ml Heavy Cream A chilled bowl helps with better whipping.
  • 1 tbsp Powdered Sugar Agave syrup offers a less processed choice.
For the Assembly
  • 1-2 large Fresh Mango Other tropical fruits can be substituted.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • Quarter sheet pan
  • Cookie cutter
  • Serving Platter

Method
 

Preparation Steps
  1. Prepare Cake Batter: Whisk together egg yolks and granulated sugar until pale and creamy. Mix in vegetable oil, whole milk, vanilla extract, and yuzu powder until smooth.
  2. Whip Egg Whites: Beat egg whites with cream of tartar until soft peaks form.
  3. Combine Mixtures: Gently fold whipped egg whites into the batter, maintaining airiness.
  4. Bake Cake: Preheat oven to 350°F (175°C), pour batter into greased pan, and bake for about 12 minutes.
  5. Cool & Cut: Let the cake cool, then cut rounds using a cookie cutter.
  6. Layer Cake: Alternate layers of cake, chantilly cream, and fresh mango.
  7. Frost: Generously frost the assembled cake with chantilly cream and decorate with mango slices.
  8. Chill: Refrigerate for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 23gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 50mgPotassium: 150mgSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all equipment is grease-free for the best results with egg whites. Feel free to substitute fresh mango with other seasonal fruits.

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