Hi, Jay. Yes this 3 cups is the amount of confectioner’s sugar I use for this frosting recipe.

Hi Alu, I have always greased my cake pans before baking and it has not been a problem as far as the outcome of the cake. I use either an aluminum tube pan or a non-stick tube pan. Both work well for this recipe. Thanks for visiting the blog 🙂

You mentioned to grease the tube pan. I read that you shouldn’t grease it so that the egg whites “climb” to the sides of the tube pan. I guess your cake has a considerable height even if you greased the pan?

Also did you use an aluminum tube pan or a non-stick tube pan?

Thanks

Thanks, Dhey. I baked these cakes at different weather temperatures. In June, it’s nearly summer here on the east coast, so the cake frosting/icing starts to melt quickly under the big spotlights I use for taking food photos. As you can see, I bake real cake photos of cakes we actually eat, so the frosting/icing looks different in every photo — depending on the temperature around our house. This is why I recommend to keep this mango chiffon cake refrigerated.

Thanks.

Hi Betcha, I have always used heavy cream for the frosting/icing. But yes, you can try all purpose cream if it’s what’s available — I suggest you try half of the amount indicated first, then add a teaspoon at a time if you need more — this way, the frosting/icing stays thick. Good luck and let me know how it turns out.

Thanks, Kith. Glad you found my recipe. Let me know how it turns out. Happy Birthday to your son 🙂