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.


Veronica said...

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

PH 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.