Tried & Tasted: Mango Yogurt Chiffon Cake

Still on a chiffon cake binge, I couldn’t resist a mango-flavoured cake. This was tasted some weeks ago, but a pinched nerve in my back/neck has kept me laid up in various stages of pain and away from kitchen and keyboard.

Compared with the Red Velvet Chiffon Cake, the Mango Yogurt takes less effort because there’s no heating of ingredients required. It’s also sweeter (and tastier), so I will add sugar when I next make the Red Velvet again. However, despite my finding the Mango Yogurt sweet enough, a friend said he slathered it with kaya (coconut-egg custard) because my cakes are too healthy (huh?) for him.

Thanks to Diana Gale, aka the domestic goddess wannabe for this recipe. I used Marigold Yogurt Drink but after baking the mango scent is barely discernible, so I suggest adding some mango essence. It’s really quick to make when you expect friends for a spot of tea, and light enough for the weight-conscious.

Mango chiffon slice 6

Mango Yogurt Chiffon Cake

http://thedomesticgoddesswannabe.com/2015/06/mango-yogurt-chiffon-cake/

Ingredients

6 egg yolks

50g caster sugar

70g oil – I used canola oil

100g cake flour

1/2 teaspoon baking powder

1/4 teaspoon salt

85ml mango yogurt drink

For the meringue

6 egg whites

¼ teaspoon cream of tartar

70g caster sugar

Instructions

  1. In a mixing bowl, beat together the yolks and sugar until light and fluffy.
  2. Add the oil and continue beating. The mixture will get a tad paler.
  3. Add the mango yogurt drink and mix to combine.
  4. Add the flour and mix until the flour is just incorporated. Scrape the bowl, mix one final time and set this aside.
  5. In another clean mixing bowl, whisk the egg whites until they turn foamy.
  6. Add the cream of tartar and whisk until soft peaks form.
  7. Gradually add the sugar and whisk until stiff peaks form.
  8. Transfer one-third of the meringue into the egg yolk mixture. Beat it in. This stabilizes the mixture.
  9. Gently fold in the remaining meringue in two batches.
  10. Once no white streaks remain, pour the batter into an UNGREASED 23cm tube pan. (Click here for conversion guide for other tube pan sizes – convert the ingredients accordingly using the number of eggs as a guideline.)
  11. Lift the pan about 20cm off the table top. Drop it vertically on the table to remove any larger air bubbles. Repeat twice.
  12. Bake at 160°C for 50-60 minutes. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
  13. Once the cake is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.
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