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Mini Mango Yuzu Chantilly Cake

Mini Mango Yuzu Chantilly Cake that Dances on Your Palate

A tropical delight, the Mini Mango Yuzu Chantilly Cake captures summer flavors in every bite.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 4 cakes
Course: Dessert
Cuisine: Tropical
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs Ensure egg whites are free of yolk for optimal whipping.
  • 1 cup Sugar (Granulated) Can substitute with coconut sugar for a caramel note.
  • 1/4 cup Vegetable Oil Try melted coconut oil for a tropical flavor.
  • 1 cup Whole Milk Use almond or oat milk as a dairy-free alternative.
  • 1 tsp Vanilla Extract Can be replaced with almond extract for a unique twist.
  • 2 tbsp Yuzu Powder Substitute with yuzu juice or lemon zest if unavailable.
  • 1 cup Cake Flour For gluten-free, use a gluten-free cake flour blend.
  • 1/2 tsp Cream of Tartar Can omit if not available, but be cautious in whipping.
For the Chantilly Cream
  • 1 cup Heavy Cream Coconut cream can be used for a dairy-free version.
  • 1/4 cup Powdered Sugar No replacements necessary.
For the Layering
  • 1 cup Fresh Mango Choose any ripe mango variety for best flavor.

Equipment

  • medium bowl
  • Electric Mixer
  • Rubber spatula
  • Quarter sheet pan
  • wire rack
  • 4-inch round cutter

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F. Whisk egg yolks and sugar until pale and creamy. Mix in oil, milk, vanilla, and yuzu powder until smooth.
  2. In a separate bowl, whip egg whites with cream of tartar until soft peaks form, about 3-4 minutes.
  3. Fold whipped egg whites into yolk mixture gently, then fold in cake flour until just combined.
  4. Pour batter into a quarter sheet pan lined with parchment paper. Bake for about 12 minutes or until lightly golden.
  5. Let cool for 5-10 minutes in the pan, then transfer to wire rack to cool completely.
  6. Cut out four rounds from the cake using a 4-inch cutter.
  7. Layer one cake round with chantilly cream and slices of mango. Repeat with remaining rounds, finishing with cream.
  8. Cover with plastic wrap and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1cakeCalories: 240kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 15mgCalcium: 80mgIron: 0.5mg

Notes

Ensure all tools are grease-free for best results. Chill mixing bowls before whipping cream for best volume.

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