Mini Mango Yuzu Chantilly: 4 Layers of Tropical Bliss

Mini Mango Yuzu Chantilly Cake that Dances on Your Palate

Scale

3 large Eggs (Ensure egg whites are free of yolk for optimal whipping.)
1 cup Sugar (Granulated) (Can substitute with coconut sugar for a caramel note.)
1/4 cup Vegetable Oil (Try melted coconut oil for a tropical flavor.)
1 cup Whole Milk (Use almond or oat milk as a dairy-free alternative.)
1 tsp Vanilla Extract (Can be replaced with almond extract for a unique twist.)
2 tbsp Yuzu Powder (Substitute with yuzu juice or lemon zest if unavailable.)
1 cup Cake Flour (For gluten-free, use a gluten-free cake flour blend.)
1/2 tsp Cream of Tartar (Can omit if not available, but be cautious in whipping.)
1 cup Heavy Cream (Coconut cream can be used for a dairy-free version.)
1/4 cup Powdered Sugar (No replacements necessary.)
1 cup Fresh Mango (Choose any ripe mango variety for best flavor.)

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Preheat oven to 350°F. Whisk egg yolks and sugar until pale and creamy. Mix in oil, milk, vanilla, and yuzu powder until smooth.
In a separate bowl, whip egg whites with cream of tartar until soft peaks form, about 3-4 minutes.
Fold whipped egg whites into yolk mixture gently, then fold in cake flour until just combined.
Pour batter into a quarter sheet pan lined with parchment paper. Bake for about 12 minutes or until lightly golden.
Let cool for 5-10 minutes in the pan, then transfer to wire rack to cool completely.
Cut out four rounds from the cake using a 4-inch cutter.
Layer one cake round with chantilly cream and slices of mango. Repeat with remaining rounds, finishing with cream.
Cover with plastic wrap and refrigerate for at least 30 minutes before serving.