Skip to main content
logo
Food Advertising by

Mango Yoghurt Chiffon Cake




Baked this Mango Yoghurt Chiffon Cake some time back but only managed to locate the notes and post this today.  I like to try out different flavours of chiffon cake as I find it light and not filling with less oil and I can indulge in more without batting an eye lid!
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)


Ingredients
(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

Method
  1. Sift flour, baking powder and salt, set aside.
  2. 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.
  3. Stir this into the flour mixture, mix till well combined.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from oven and immediately invert cake onto a wire rack to cool.
  8. Once cooled, unmould the cake and let it cool completely.


I'm submitting this entry to  Weekend Herb Blogging # 326 hosted by

Comments

  1. Last time i prefer butter cake but now i try to slowly switch to chiffon since they are more healthier than butter cake, light and soft! Love this mango flavour of chiffon !

    ReplyDelete
    Replies
    1. Chiffon is my first preference, not so fattening.

      Delete
  2. Yes, I love eating chiffon cakes too because they are so much lighter than buttercakes and of course less calories too! Your cake looks so evenly baked and I like the mango bits you've added.

    ReplyDelete
    Replies
    1. Thank you Jeannie. Surfing the net to look for more flavours of chiffon to try out.

      Delete
  3. That's a perfect chiffon cake! I love chiffon cake too and thinking of making one soon :)

    ReplyDelete
  4. Cheah...you are really sifu when it comes to making chiffon cake...I can never make it stand tall :))) salute to you ! Well done and I am sure your mango chiffon tasted good. I can eat one whole cake to myself and what more mango flavor !

    ReplyDelete
    Replies
    1. I'm not sifu, momsie, still learning the tricks. This cake is yummy. Must try the one with dragon fruit but have so many recipes on my to-do list so this must take a back seat for the moment.

      Delete
  5. Wow.. it's been a long time since I made chiffon cake.. Yours looks so good that it's tempting me to try one soon...

    ReplyDelete
    Replies
    1. Thanks for dropping by Joyce. Yes, perhaps it's time that you make one.

      Delete
  6. A perfect chiffon cake! Yup, chiffon cake is definitely a healthy cake. A slice of it will never be satisfying enough and so must eat more.

    ReplyDelete
  7. awesome cake.....looks Great and lovely presentation. Very very nice!

    ReplyDelete
    Replies
    1. Thank you. Nice of you to drop by. Will hop over to your blog soon.

      Delete
  8. I like bake chiffon with yogurt too. It yields softer texture. Lovely chiffon with mango flavour. Nice!

    ReplyDelete
    Replies
    1. I agree with you but sometimes adding in yoghurt can be quite tricky, if too much the chiffon will collapse!

      Delete
  9. i'm not tired of eating chiffon too, light and not too filling! have you tried baking an angel cake? i wonder if the texture is even lighter and airer..

    ReplyDelete
  10. http://en.wikipedia.org/wiki/Luffa

    check this link 2 know abt ridgegourd dear.hope u will know..

    MAha

    ReplyDelete
    Replies
    1. Oh, now you say it's Luffa, then I know. We call it by a different name here. Thanks.

      Delete
  11. I can never get tired of Chiffon Cakes too...

    ReplyDelete
  12. It has been ages since I made one of this cake but I only got a pair of hands. You know, what I mean! haha....
    Kristy

    ReplyDelete
  13. This looks so lovely and I love mangoes, so have bookmarked this recipe!

    ReplyDelete
  14. I would like to try making this mango yoghurt chiffon cake and would like to verify with you on the amount of baking powder to add. You stated in your recipe to add 1/2 table spoon of baking powder, so if I'm making a bigger cake with 8 egg yolks & egg whites, do I increase the baking powder to 0.8 table spoon? Appreciate your advise. Thanks so much

    ReplyDelete
    Replies
    1. For easy calculations,I would suggest that you increase the recipe by half, i.e. use 7.1/2 egg yolks and 7.1/2 egg whites. 1 Tbsp = 3 tsp, therefore 1/2 Tbsp = 1.1/2 tsp = 6/4 tsp baking powder. For 7.1/2 egg yolks/whites, you use 6/4 + 3/4 = 9/4 = 2.1/4 tsp baking powder. Do you have a bigger chiffon pan? Because using 7.1/2 egg yolks/whites will give you a much bigger cake. Weigh out the egg to get half, then cook the balance! Hope this helps!

      Delete
    2. Yes, I have a 25cm chiffon cake tin. Thank you so much for the advise. Have an enjoyable day!

      Delete
    3. Hi, I tried to bake this cake without much success. Is there a specific mango yoghurt that I should use? I followed the instructions strictly but it didn't quite look like this? The taste is also quite bland too. Is there a specific type of mango you used as well?

      Cheers, Ed

      Delete
    4. The mango yoghurt can be Dutch Lady or Nestle brand or any brand which is available in your region. I used home grown mango and unfortunately I don't know the the name of it.

      Delete
  15. Hi. I tried doing the same. But mine crack and it was wet and moist. Not really cooked. What problem could tt be? Thx!!

    ReplyDelete
    Replies
    1. Hi! Maybe it's underbaked or you have deflated the egg whites. Also remember that the chiffon pan must not be greased at all. It's quite normal for the egg to crack. No harm in trying again.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.