IMG_6481all of a sudden, i found myself with abundance of oranges and mangoes in the house (◑‿◐) all are gifts from friends and so i give back what was given to me \(^▽^)/

Recipe adapted from Happy Home Baking

Ingredients (makes 10 cupcakes)

3 egg yolks (use large eggs)
25g caster sugar
50ml vegetable oil
100g fresh mangoes (use sweet, well ripened mangoes)
1 teaspoon lemon juice
80g cake flour

4 egg whites (use large eggs)
55g caster sugar

80g fresh mangoes (use sweet, well ripened mangoes)
25g caster sugar
75g mango flavoured yoghurt (I used peach and mango flavour)
125ml non-dairy whipping cream

IMG_6479– Blend 100g mangoe flesh till smooth. Set aside
– Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk to combine. Add in vegetable oil gradually, whisk to combine. Add the mango puree, lemon juice, whisk to combine. Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Set aside
– In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
– Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended
– Spoon batter into paper cups till it reaches the rim. Place paper cups onto baking tray and bake in pre-heated oven at 180 degC for 12~15 mins, or until a toothpick inserted into the centre comes out clean. Leave to cool completely. (Note: the cupcakes will rise well above the rim during baking, but will shrink upon cooling.)
– Make the filling/frosting ~ Blend mango flesh, sugar, yoghurt until the mixture becomes smooth
– With an electric mixer, whisk non-dairy whipping cream till stiff. Fold in the whipped cream to the mango mixture. Blend thoroughly
– To assemble ~ Fit piping bag with a piping tip, fill the bag with the filling. Gently push the piping tip into the centre of each cupcake and fill the inside with the filling. Then pipe the whipped cream on top of the cupcake
– Leave to chill in the fridge before serving

Personal notes:

IMG_6483– i used coconut oil in this recipe (it was so good!) and baked my cake in a 7 inch chiffon pan ~ 40 mins on 170 degrees C, and then the last 10 mins on 160 degrees
– after cooling, cake is thickly sliced and then slit halve (not slicing through the entire cake)
– frosting is then piped into the slit using 1cm round piping tip. i then grated chocolate lightly on the whipped cream and topped with sliced strawberries
– chill, and then sift icing sugar on cake before serving

IMG_6485this cake is so spongy, soft, and delish! this is what i call food ecstasy (っ˘ڡ˘ς)

Pollution index: 331 (hazardous)


  • Mel says:

    Amazingly you Victoria….a chiffon sandwich cake. May I have one piece with a deeper slit so I can have more filling inside? Just a small request from me, ok?

  • Hi Victoria,
    Then I will join both you and Mel for tea!
    A super idea to make chiffon sandwich! Yum!

  • Mimi Bakery House says:

    oh my…these chiffon looked so pretty… i love to have a slice now…tempting..i could jolly well eat 2 by myself…

  • 0620 says:


  • 戚风蛋糕也能变三明治,妳好班赖哦。。。

  • May Law says:

    很特别口味的蛋糕,你就是厉害这些特别和可爱的作品, 很有心思!

  • Лейла Темирханова says:

    Victoria! Hello! I very like your web-site! And I want a great deal to try to do. for me a pastry workshop is from 2001.I bought here such machine-tool in China, and nuts do not turn out for me. you can not prompt what is needed here filling and dough. Enormous to you thank you for an answer! I wait an answer! Leila!

    Mon, 24 Mar 2014 03:11:34 +0000 от Victoria Bakes : >Victoria Bakes posted: \”all of a sudden, i found myself with abundance of oranges and mangoes in the house (◑‿◐) all are gifts from friends and so i give back what was given to me \(^▽^)/

    Recipe adapted from Happy Home Baking

    Ingredients (makes 10 cupcakes)

    Cupcakes 3 \” >

  • Little Blue says:


  • Cass says:

    从你家出品的,就是特别 :)

  • Wow, your new style sandwich looks so great and beautiful!!! Give you A+++! hahaha…

  • I want a slice of your awesome chiffon too. Looks tempting.

  • eileen says:


  • Ann Low says:


  • Love your creativity cuz! Wish we can have some! I love to read your blog!

  • chloe says:

    Hi Victoria. The coconut oil i have is like a white paste. Do i mmelt it before using ?. Also what is trehalose that u are using. Is there a difference in taste instead of using regular sugar. By the way I tried both the cranberry soft bread and the soft Japanese bread. Cranberry was OK but the soft jap bread didn\’t turn out so soft. I followed u and used cake flour instead of bread flour. My dough was pretty sticky and I had to dust more cake flour when shaping. Was yours still soft next day. Wondering where I went wrong?

    • Hi Chloe, pls see my replies as follows:

      1. yes, you must always melt your coconut oil, then weigh before using
      2. trehalose: acts like a sweetener, it gives the bakes the moist, texture and flavour. only thing is it is half less sweeter than sugar. i use it to replace regular sugar for bread as my hubby does not like sweet bread (but i need it for the browning). flavour wise, as mentioned, it does not give that sweetness, so please do not use it in cakes or cookies (note you only see me using this in bread)
      2. with re your japanese soft bread: the bake is a few months back but i do remember it keeping pretty well. dough being sticky is normal. my question is: did you knead enough? did you achieve the window pane stage for your dough? also, were you able to handle the dough if you greased the bowl that you proof your dough in? i had feedback from some friends, that it was pretty sticky to handle (though everything came into a dough) but when they place it to proof in a greased bowl, the dough turned out ok. do remember: never ever ADD flour (i only add flour [if necessary] during the first 5-10 mins of kneading, and add only if my dough is a batter more than a dough) .. dusting is fine. also, do note that baking time is for reference.

      hope i helped here

  • chloe says:

    Thanks for explanation
    Will note all points before doing next bread
    Hope to try the 85 percent hydration sesame bread. Did u add in all the water
    For the classic layered bread can replace s
    Whipping cream with milk. Thanks for your help

  • Hi Chloe, i used all water in the 85% hydration bread but used very strong bread flour. I did not have any issue with tge dough.. it had a super texture in its raw form alreafy. It is not an easy dough to handle and i had a gd mix of people who succeeded and who didn\’t.

    And no, i do not suggest replacing whipping cream with milk in the layered bread recipe..

    Gd luck and hope to see your bread soon

  • Sher Lyn says:

    Hi Victoria, can i know the brand of non-dairy whipping cream that you use? And does it melt easily in hot weather? Thanks.

    • Victoria says:

      Hi Sher Lyn, this is quite a dated post so i cannot really recall. but do note different countries carry different brands and i may have used Suki.

      all whipped cream will need to be chilled regardless.

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