Ingredients
Scale
**Chiffon Cake:**
- 4 large eggs (at room temperature, separated)
- 110 g sugar (½ cup)
- 65 g all-purpose flour (½ cup)
- 30 g cornstarch (3 tbsp)
- ¼ tsp salt
- 20 g oil (~1.5 tbsp)
- 60 g milk (¼ cup)
- ½ tsp vanilla
- ¼ tsp cream of tartar
- Powdered sugar
**Mango Simple Syrup:**
- 55 g sugar (¼ cup)
- 55 g water (¼ cup)
- Handful of mango chunks (frozen or fresh)
**Chantilly Cream:**
- 2 cups heavy whipping cream (chilled)
- 3 tbsp sugar
- ½ tsp vanilla
**Assembly:**
- 2-3 mangoes (sliced)
Instructions
**Chiffon Cake:**
- Preheat the oven to 325F and line a 9×13″ pan with parchment paper.
- Whisk together egg yolks, sugar, salt, vanilla, oil, and milk.
- Sift in flour and cornstarch; whisk until combined.
- In a separate clean bowl, whip egg whites with cream of tartar until stiff peaks form.
- Gently fold a third of the egg whites into the batter, then fold in the remaining egg whites.
- Bake for ~13-15 minutes, dust with powdered sugar while warm, and roll the cake with parchment paper.
- Let the cake cool completely.
**Mango Simple Syrup:**
- Simmer water, sugar, and mango chunks until sugar dissolves.
- Strain out mango chunks, and let the syrup cool.
**Chantilly Cream:**
- Whip heavy cream, sugar, and vanilla until firm peaks form.
**Assembly:**
- Carefully unroll the cake.
- Generously drench with mango simple syrup.
- Spread a thick layer of whipped cream and cover with sliced mango.
- Roll the cake, not too tightly, and refrigerate for 30 minutes.
**Decoration:**
- Trim the cake edges.
- Dust powdered sugar on top.
- Pipe on remaining whipped cream and decorate with chopped mango.
- Serve and savor the delightful Mango Chantilly Swiss Roll!