Mango Yoghurt Chiffon Cake

Mango Yoghurt Chiffon Cake

My neighbour gave me quite a lot of mangoes from Ipoh.  With mango yoghurt in my pantry, I tried baking a Mango Yoghurt Chiffon cake for her.  Turns out well.  Soft,  moist and not too sweet.

Ingredients - Egg Yolk Mixture

3 large egg yolks

2 tbsp castor sugar

3 tbsp corn oil

80 ml mango flavoured yoghurt

80 gm plain flour

60 gm fresh mango - diced or cut small cubes [optional]

• Whisk egg yolks with castor sugar till creamy and add in corn oil [1 tbsp at a time].  Mix well after each addition.  Then add in yoghurt.  Mix well, fold in flour with mango until well combined.  Set aside.  Preheat oven at 180 degrees C for 10 minutes.  Meanwhile prepare the meringue.

Ingredients - Egg White Mixture

3 large egg white

1/4 tsp cream of tartar

3 tbsp caster sugar

1. Whisk egg white in a clean mixing bowl on high speed until frothy, then add in cream of tartar.  Continue beating for a second and add in caster sugar gradually.  Continue beating all the time till soft peaks formed [Note - it is easier to fold in soft peak egg white mixture to egg yolk mixture.  Do not over beat meringue]
2. Fold in 1/2 the egg white mixture to egg yolk mixture till well combined.  Then fold into the balance egg white mixture.  Fold till mixtures are well combined.  
3. Pour into 7" chiffon pan and bake in preheated oven for 30-40 minutes on lower rack.
4. Remove from oven and immediately invert pan to cool cake before removing from pan.