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Sunday, September 2, 2012

Mango Flavour Yoghurt Chiffon Cake



This is a simple chiffon using flavoured yoghurt.   Here I used mango flavour.  With this recipe you can bake chiffon with any other flavoured yoghurts.  The cake is spongy, light, moist and slightly tangy.

Ingredients - Egg Yolk Mixture
3 large egg yolks
2 tbsp castor sugar
3 tbsp corn oil
80 gm mango flavour yoghurt

80 gm cake flour [superfine flour]
  • Place all the dry ingredients [sifted flour and sugar] in the mixing bowl.  Make a well in the centre.  Pour in all the liquid ingredients [yoghurt, oil and egg yolks].  Beat together using a paddle hook on medium to high speed until well combined and mixture is smooth [takes about 5 minutes].   Set aside.

Ingredients for Egg White
3 large egg white
1/4 tsp cream of tartar
3.5 tbsp caster sugar
  • Whisk egg white in a clean mixing bowl till 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 overbeat meringue]
  • 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.  
  • Pour into 7" chiffon pan and bake in preheated oven at 170 degrees for 30-35 minutes on lower rack.
  • Remove from oven and immediately invert pan to cool cake before removing from pan.




4 comments:

Veronica @ Minty’sKitchen said...

I've never added yoghurt in any of my chiffon cake, must try that one day.

Phong Hong said...

This is a good idea to get different flavors from the yogurt.

Kimmy said...

Hi Veronica, should give it a try. I've baked several chiffon cakes using yoghurt and they turned out well and good.

Kimmy said...

Hi Phong Hong, you can baked a spongy and tasty chiffon cake anytime so long as you have yoghurt in the fridge.

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