Mini Mango Yuzu Chantilly Cake (Printable)
Delicate mini cakes with fluffy sponge, juicy mango, tangy yuzu curd, and airy cream—perfect for elegant entertaining.
# What You Need:
→ Sponge Cake Components
01 - 3 large eggs, room temperature
02 - 3/4 cup granulated sugar
03 - 3/4 cup cake flour, sifted
04 - 2 tablespoons unsalted butter, melted and cooled
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Mango Filling
07 - 1 large ripe mango, peeled and diced small
08 - 1 tablespoon granulated sugar
09 - 1 teaspoon fresh lime juice
→ Yuzu Curd
10 - 2 large egg yolks
11 - 1/4 cup granulated sugar
12 - 3 tablespoons yuzu juice
13 - 2 tablespoons unsalted butter, diced
14 - 1 teaspoon lemon zest
→ Chantilly Cream
15 - 3/4 cup heavy cream, chilled
16 - 2 tablespoons powdered sugar
17 - 1 teaspoon vanilla extract
→ Garnish
18 - Fresh mint leaves
19 - Extra diced mango
20 - Edible flowers
# How To Cook:
01 - Preheat oven to 350°F. Line a rimmed baking sheet (approximately 9x13 inches) with parchment paper.
02 - Beat eggs and sugar with electric mixer on high speed until thick, pale, and tripled in volume, about 5 minutes. Gently fold in sifted flour and salt until just combined. Pour in melted butter and vanilla, folding gently to incorporate.
03 - Spread batter evenly onto prepared baking sheet. Bake for 10-12 minutes until lightly golden and springy to touch. Cool completely before assembling.
04 - Toss diced mango with sugar and lime juice. Set aside to macerate while preparing other components.
05 - Whisk together yolks, sugar, yuzu juice, and lemon zest in heatproof bowl. Place over pot of gently simmering water, whisking constantly until thickened, about 6-8 minutes. Remove from heat and whisk in butter until smooth. Cover and refrigerate until chilled.
06 - Whip cold cream, powdered sugar, and vanilla to medium-stiff peaks. Keep chilled until assembly.
07 - Using round cutter (2.5-3 inches diameter), cut 12 discs from cooled sponge cake.
08 - Place one sponge disc as base. Pipe or spoon layer of yuzu curd, top with mango filling, then pipe layer of Chantilly cream. Add second sponge disc on top. Repeat with remaining ingredients to create 6 mini cakes.
09 - Garnish each cake with extra mango, mint leaves, and edible flowers if desired. Refrigerate at least 30 minutes before serving to allow flavors to meld.
# Expert Tips:
01 -
- The yuzu curd brings this incredible floral citrus brightness you cannot get from regular lemons
- These elegant little cakes look like you spent hours at a pastry school but come together surprisingly quickly
02 -
- Yuzu juice can be hard to find, so mix two parts lemon juice with one part lime juice as a workaround
- The sponge must be completely cooled before cutting, or it will tear and crumble instead of cutting into clean discs
03 -
- If you cannot find fresh yuzu juice, check Asian grocery stores or specialty markets for bottled yuzu juice which works beautifully
- The sponge can be baked a day ahead and wrapped tightly in plastic wrap at room temperature