Mini Mango Yuzu Chantilly Cake (Print version)
Delicate mini cakes with mango, yuzu curd, and Chantilly cream on soft sponge layers.
# Ingredient List:
→ Sponge Cake
01 - 3 large eggs, room temperature
02 - 3.2 oz granulated sugar
03 - 3.2 oz cake flour, sifted
04 - 0.9 oz unsalted butter, melted and cooled
05 - 1 tsp vanilla extract
06 - Pinch of salt
→ Mango Filling
07 - 1 large ripe mango, peeled and diced small
08 - 1 tbsp granulated sugar
09 - 1 tsp fresh lime juice
→ Yuzu Curd
10 - 2 large egg yolks
11 - 1.8 oz granulated sugar
12 - 1.4 fl oz yuzu juice
13 - 1.1 oz unsalted butter, diced
14 - 1 tsp lemon zest
→ Chantilly Cream
15 - 6.8 fl oz heavy cream, chilled
16 - 0.9 oz powdered sugar
17 - 1 tsp vanilla extract
→ Garnish
18 - Fresh mint leaves
19 - Extra diced mango
20 - Edible flowers
# How To Make It:
01 - Preheat oven to 350°F. Line a rimmed baking sheet (approximately 9x13 inches) with parchment paper.
02 - In a large bowl, beat eggs and sugar with an electric mixer on high speed until thick, pale, and tripled in volume, approximately 5 minutes.
03 - Gently fold in sifted flour and salt until just combined, being careful not to deflate the batter.
04 - Pour in melted butter and vanilla extract, folding gently until fully incorporated.
05 - Spread batter evenly onto the prepared baking sheet. Bake for 10 to 12 minutes until lightly golden and springy to the touch. Allow to cool completely.
06 - Toss diced mango with sugar and lime juice. Set aside to macerate while preparing other components.
07 - In a heatproof bowl, whisk together egg yolks, sugar, yuzu juice, and lemon zest until combined.
08 - Place the bowl over a pot of gently simmering water to create a double boiler. Whisk constantly for 6 to 8 minutes until thickened. Remove from heat.
09 - Whisk in diced butter until smooth and glossy. Cover and refrigerate until chilled.
10 - Whip cold heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form. Keep refrigerated until assembly.
11 - Using a round cutter measuring 2.5 to 3 inches in diameter, cut 12 discs from the cooled sponge cake.
12 - Place one sponge disc as the base. Pipe or spread a layer of yuzu curd, top with macerated mango, then pipe a layer of Chantilly cream.
13 - Add a second sponge disc on top. Repeat with remaining ingredients to create 6 mini cakes. Garnish with extra mango, mint, and edible flowers if desired. Refrigerate for at least 30 minutes before serving.
# Expert Advice:
01 -
- The combination of tropical mango and floral yuzu creates a flavor profile you cant find in ordinary desserts
- Mini cakes mean everyone gets their own perfect portion with all the layers intact
- The sponge is forgiving and the components can be made ahead, assembling in minutes before serving
02 -
- I once tried skipping the sifting step and ended up with tiny flour pockets in my sponge—now I sift twice and never regret the extra minute
- The yuzu curd might look thin when you remove it from heat but it thickens beautifully as it chills, so don't overcook or you'll scramble the yolks
03 -
- Use a ruler to mark where you'll cut the sponge discs—you want 12 even circles and no oddly shaped scraps that won't assemble properly
- If your kitchen is warm, work quickly with the Chantilly cream or keep the bowl over another bowl of ice while assembling