If you wish to know more about Chiffon cakes and the difference between Chiffon cakes and Angel food cakes, do hop over to Joy of Baking and you'll be enlightened.
I can never get tired of Chiffon Cakes, just love the soft, not too sweet and spongy texture. What about you?
Recipe for Mango Yoghurt Chiffon Cake (adapted from Anncoojournal)
(A) 120 gm superfine flour
1/2 Tbsp baking powder
1/2 tsp salt
5 egg yolks
30 gm caster sugar
40 ml canola/corn oil
135 ml mango yoghurt
3 Tbsp fresh mango puree
100 gm fresh mango bits
(B) 5 egg whites
40 gm caster sugar
1/2 tsp cream of tartar
- Sift flour, baking powder and salt, set aside.
- In a large bowl, use the handwhisk to mix egg yolks and sugar till sugar has dissolved. Then add in vegetable oil, yoghurt, mango puree, mix well, then finally add in the mango bits.
- Stir this into the flour mixture, mix till well combined.
- In a clean bowl, whisk egg whites with cream of tartar till foamy, gradually add in sugar, whisk till glossy and firm but not dry peaks form.
- Lower speed, slowly pour the egg mixture into the egg whites to just combined. Stop the machine and use a spatula, roughly mix the batter and pour into the ungreased 22 cm chiffon cake pan.
- Bake in a preheated oven @ 170 deg C for 30 mins., then lower temperature to 160 deg C for another 15 mins. Test with a skewer till it comes out clean.
- Remove from oven and immediately invert cake onto a wire rack to cool.
- Once cooled, unmould the cake and let it cool completely.
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