Mango Jelly Layered Cake

Mango Jelly Layered Cake

Course Cake
Cuisine International


Chiffon Cake:

  • 1 1/4 cups MAYA Cake Flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons sugar
  • 1/2 cup vegetable oil
  • 4 pieces egg yolks
  • 1/3 cup mango jam, mixed with...
  • 6 tablespoons water
  • 4 pieces egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar


  • 2 cups whipped cream
  • 1/2 cup mango puree
  • 1 bottle mango jam

Jelly Glaze Icing:

  • 1 cup mango puree
  • 1 tablespoon gelatin
  • 1/2 cup water
  • 3 tablespoons sugar


For Chiffon Cake:

  1. Preheat oven to 375°F/177°C. Grease and line the bottom of 6x6x4-inch round pan and with baking paper. Set aside.
  1. Sift flour, baking powder, salt and sugar together in a bowl.
  2. Make a well at the center and add oil, egg yolks and mango jam in water, mix until smooth. Set aside.
  3. Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually and continue beating until stiff but not dry.
  4. Fold in egg yolk mixture into the egg white mixture until thoroughly blended.
  5. Divide batter equally between the prepared pans.
  6. Bake for 15-20 minutes or until done. Invert on a wire rack to cool for 5 to 10 minutes.

For Filling:

  1. Whip cream until stiff.
  2. Cut and fold, mango puree and mango jam. Mix until well incorporated.
  3. Set aside.

For Jelly Glaze Icing:

  1. Bloom gelatin into the water. Allow to sit.
  2. Heat mango puree and add sugar. Stir until sugar melts.
  3. Remove mango puree from heat and add in gelatin. Mix well.


  1. Slice cake across the middle and spread mango filling on the first half of the cake, around half-inch thick of filling. Place the other half of the cake on top.
  2. Slowly pour in the mango jelly icing on the cake, until well covered.
  3. Chill the cake for 15 to 20 minutes or until the jelly icings sets.
  4. Top with sliced fresh mango. Serve.

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