Light, fruity, and delightfully tropical

Ingredients

For the Cake:

• 2 cups cake flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 6 large eggs, separated

• 1 cup granulated sugar (divided)

• 1/2 cup vegetable oil

• 3/4 cup mango purée (fresh or canned)

• 2 teaspoons vanilla extract

• 1/2 teaspoon cream of tartar

For the Glaze:

• 1 cup mango purée

• 1 cup powdered sugar

• 1 tablespoon lemon juice

For Garnish:

• Fresh mango slices

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Instructions

1. Preheat & Prepare:
   Preheat your oven to 325°F (165°C). Lightly grease a 9-inch round chiffon or tube pan (do not line with parchment).

2. Mix Dry Ingredients:
   In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

3. Make Egg Yolk Batter:
   In a large mixing bowl, whisk together the egg yolks, half of the granulated sugar, vegetable oil, mango purée, and vanilla extract until smooth.

4. Combine Wet & Dry:
   Gradually add the flour mixture into the yolk mixture. Mix until just combined and smooth.

5. Beat Egg Whites:
   In a separate clean bowl, beat egg whites with cream of tartar until soft peaks form. Slowly add the remaining granulated sugar and continue beating until stiff, glossy peaks form.

6. Fold & Bake:
   Gently fold the whipped egg whites into the batter in batches, being careful not to deflate the mixture. Pour the batter into the prepared pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

7. Cool:
   Invert the cake (if using a tube pan) and allow it to cool completely in the pan before removing.

8. Prepare the Glaze:
   In a small bowl, whisk together the mango purée, powdered sugar, and lemon juice until smooth and pourable.

9. Glaze & Garnish:
   Once the cake is cool, drizzle the glaze generously over the top. Decorate with fresh mango slices for a vibrant, tropical finish.

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To Serve:
Slice, serve chilled or at room temperature, and enjoy the fluffy, fruity perfection of this tropical treat! 😋💛