Mini Mango Yuzu Chantilly Cake (Print Version)

Delicate mini cakes with soft sponge, juicy mango, tangy yuzu curd, and fluffy Chantilly cream.

# What You Need:

→ Sponge Cake

01 - 3 large eggs, room temperature
02 - 0.4 cup granulated sugar
03 - 0.75 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 - 0.25 cup granulated sugar
12 - 3 tablespoons yuzu juice
13 - 1 tablespoon unsalted butter, diced
14 - 1 teaspoon lemon zest

→ Chantilly Cream

15 - 0.85 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

# Directions:

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). 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 the prepared baking sheet. Bake for 10 to 12 minutes until lightly golden and springy to the touch. Allow to cool completely.
04 - Toss diced mango with sugar and lime juice. Set aside to macerate while preparing other components.
05 - In a heatproof bowl, whisk together yolks, sugar, yuzu juice, and lemon zest. Place over a pot of gently simmering water to create a double boiler. Whisk constantly until thickened (approximately 6 to 8 minutes). Remove from heat and whisk in butter until smooth. Cover and refrigerate to chill.
06 - Whip cold cream, powdered sugar, and vanilla together until medium-stiff peaks form. Keep refrigerated until assembly.
07 - Using a round cutter (2.5 to 3 inches diameter), cut 12 discs from the cooled sponge cake.
08 - Place one sponge disc as the base. Pipe or spoon a layer of yuzu curd, top with macerated mango, then pipe a layer of Chantilly cream. Add a second sponge disc on top. Repeat with remaining ingredients to create 6 mini cakes.
09 - Garnish each cake with extra diced mango, mint leaves, and edible flowers if desired. Refrigerate for at least 30 minutes before serving.

# Expert Tips:

01 -
  • The combination of tropical mango and electric yuzu creates a flavor that wakes up your entire palate
  • These miniature cakes feel fancy without requiring any advanced pastry skills
  • Everything can be prepared ahead, making you look effortless when guests arrive
02 -
  • The sponge can be made a day ahead—wrap it tightly in plastic once cooled and it will stay fresh
  • Yuzu curd must be completely cold before assembling, or your cream will melt into a sad puddle
  • If your cream looks slightly grainy, add another teaspoon of cold cream and whip gently to bring it back together
03 -
  • If you can't find cake flour, measure all-purpose flour and remove 2 tablespoons per cup
  • A serrated biscuit cutter cuts cleaner rounds than a plain metal one
  • Chill your mixing bowl and whisk for 10 minutes before whipping the cream—it makes a visible difference in stability

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