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:

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

For Filling:

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

For Jelly Glaze Icing:

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


  • 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.
  • Slowly pour in the mango jelly icing on the cake, until well covered.
  • Chill the cake for 15 to 20 minutes or until the jelly icings sets.
  • Top with sliced fresh mango. Serve.

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