Red Ribbon Mango Supreme - Filipino Mango Chiffon Naked Layer Cake From Scratch | Cooking with Kurt

Learn how to make Red Ribbon's MANGO SUPREME cake from scratch! This Filipino mango chiffon naked layer cake is light, delicious, and refreshing. Enjoy!

Equipment needed:
2 half sheet pans (13" x 18")
parchment paper
electric mixer
9-inch metal cake ring
acetate sheet (plastic cake collar)
blender
cake board / cake stand

Ingredients List:

Dry Ingredients:
2 1/4 cups cake flour
1 tbsp baking powder
1/2 cup sugar
1 tsp salt

Wet Ingredients:
8 egg yolks (egg whites will be used for meringue mixture)
1/2 cup canola oil
3/4 water
1 tsp finely grated lemon zest
1 tsp finely grated orange zest
1 tsp vanilla extract

Meringue:
8 egg whites
1 teaspoon cream of tartar
3/4 cup white sugar

Frosting:
8 oz cream cheese (cold)
2 cups heavy cream (cold)
1/2 cup sugar
2 teaspoon vanilla extract
1 tsp finely grated lemon zest
1 tsp finely grated orange zest

Mango Puree / Topping / Filling:
5 fresh ripe mangoes, (can substitute with about 5 cups frozen mangoes)
1/4 + 1/4 cup sugar
1 tablespoon cornstarch
2/3 cup water
1 maraschino cherry (optional for decoration)

NOTE: The acetate sheet should be cut about 30" long, not 12" long as it says in video. Sorry about that!