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.