Nuffnag Ads

Followers

Wednesday, 28 November 2012

Mango Yogurt Cottony Cake


This is a really light and soft cake. The texture, as it's name suggests, is cottony soft. This recipe comes from Kimmy of Cooking Pleasure with slight adaptation of her Mango Yogurt Cottony Cake recipe. I have been a follower of Kimmy's blog and I love her souffle cakes and home style recipes. She also has quite a number of bread and bun recipes which I am very eager to try.

I was quiet impressed with this recipe as it is so simple and  yet it yields a really light and delicious cake. The sweetness is just nice and takes into account the sweetness that comes from the fruit yogurt.
All the ingredients.
The first time I attempted this cake, I used peach flavoured yogurt. After 45 minutes of baking time, I checked and the top had already browned. I tested the cake with a skewer and noted that my cake was already done. Kimmy's baking time is 70 minutes so it is best to check and adjust as our ovens behave differently.

I left the cake in the pan a bit to long after it was inverted and the bottom became a bit wet. I felt that an 8 inch pan is a bit too small, the batter rose up quiet high and the centre of the cake  really bulged up in the oven.
Cake pan lined with parchment paper.
I loved this cake so much that I baked another one the following week. This time round, I used a 9 inch deep cake pan. I also lined the pan with parchment paper for easy removal. The cake was done in 45 minutes and the top was slightly over browned. And like the first time, the cake was so soft and fluffy that if I had my way, I would have eaten at least another 4 slices hee..hee...

Cake inverted on cooling rack. The middle part
does sink a bit.
Last weekend I attempted this cake again, this time using mango yogurt just like Kimmy's original recipe. I decided to reduce the oven temperature as I think my oven is too hot. I baked the cake at 140C and it was done in 55 minutes. The top was nicely browned and this time I lined the cooling rack with parchment paper before inverting the cake. Bad idea. 

Some spots peeled off with the parchment
paper. So don't line the cooling rack.

Some parts of the cake got stuck to the parchment paper and peeled off together with the paper after the cake was cooled.  After inverting the cake, let it cool for about 10 minutes before peeling off the parchment paper. If not, you will end up peeling off some of the cake like I did :( And be patient, slice the cake after it has cooled completely. I was too quick to cut the cake and did not get neat clean cuts :(

This cake has to be steam baked and I used the method that Kimmy mentioned in this post.

Put hot water in a tray and place rack over 
the tray.
Place cake tin on the rack. This photo was
taken after cake was baked.

I highly recommend this cake and it is now on my regular baking list. I am reproducing Kimmy's recipe below with my adaptations in red. 

Mango Yogurt Cottony Cake
Recipe from : Cooking Pleasure

Ingredients :
Egg Yolk Mixture
- 65g superfine flour (sifted)
- 1/4 tsp salt (I omitted)
- 5 egg yolks
- 1 whole egg
- 45 ml corn oil
- 80ml mango yogurt (I used the whole tub of 135ml)
- 1 tsp lemon juice (I omitted)

Egg White Mixture
- 5 egg whites
- 1/2 tsp cream of tartar (I used 1/4tsp)
- 65gm castor sugar

Method :
For egg yolk mixture :
- Place the dry ingredients in the mixing bowl and make a well in the centre.
- Add in eggs, corn oil, lemon juice and yogurt.
- Using a paddle hook, beat ingredients until creamy and well combined.
- Set aside.
- Preheat oven at 160C for 10 minutes.
I mixed eggs, corn oil and yogurt using a whisk. When combined, I add sifted flour and mixed until just combined. I preheated my oven to 140C.

For egg white mixture :
- Using an electric mixer, whisk egg white until frothy, add in cream of tartar until slightly foamy.
- Add sugar in 3 batches. Whisk until soft to stiff peaks form. (I beat until stiff peaks)
 - Using a spatula, fold in 1/2 of the meringue into the egg yolk mixture. Lift and fold until well combined, then add in the rest of the meringue. Fold again until well mixed.
- Pour into a 8" square tin (line base with baking paper at the bottom only). Smooth the surface with a spatula and steam bake in oven at 160C for 70 minutes.
- Invert the cake after baking and let it cool before removing the baking paper.
- Cool cake before slicing to serve.

This is what I did :
- I folded 1/3 of the meringue into the egg yolk mixture to lighten it.
- Then I poured the egg yolk mixture into the balance of the meringue and folded using the only way I know how, my bare hand.
- I lined a 9" deep square baking pan and poured the batter in and smoothed the top.
- I baked for 55 minutes at 140C.

I have always mixed my egg white and egg yolk mixture  using my hand as it works best for me. I can never get it right using a spatula or whisk. If you are curious how it is done, you can check out the video below :



My egg yolk mixture, done using a whisk.
Egg white and egg yolk mixture.
Both mixtures mixed using my hand.
Pour batter into lined baking pan
I sliced the cake into thick squares.
Love the soft cottony texture. One or two slices is simply not enough.

92 comments:

  1. really looks cottony soft, I have 2 very ripe mangoes, may be should try this recipe to get rid of it.

    ReplyDelete
    Replies
    1. Jess, I used mango yogurt. I am sure you will be able to incorporate fresh mangoes by making some adjustments to the recipe.

      Delete
  2. It sure looks very cottony soft cake....yeah u are right one or two slices are not enough. Well done.

    ReplyDelete
    Replies
    1. Thanks, Mel! It is so soft and so light that I can just keep on eating :)

      Delete

  3. wow!wow!your cake looks so soft and fluffy.Tengok cake mu aku lau niour sampai ti-tek ti-tek tok kesian aku kasi lah sedikit makang cake punyai crump pun tok apa asai boleh rsas pun chukup.Boleh dok?

    ReplyDelete
    Replies
    1. EE, don't worry. I will bake this cake again. You can try it this Sunday :)

      Delete
  4. Wah, girl, your cheesecake looks so delicious there! This is my fav type of cake, hahaha! I can help you to finish the 3 pieces there, no worry!

    ReplyDelete
    Replies
    1. Jessie, bukan cheesecake lah...yogurt cake hee..hee...You must try this cake, guarantee you and your family will love it.

      Delete
  5. Hi Phong Hong, love your cottony soft cake. Very shioklicious to go with coffee. I'm hungry now waiting for my comfort lunch, going home in 5 mins time. 3 mins drive reach home then can mum mum already. :)

    Have a nice day ahead.

    ReplyDelete
    Replies
    1. Amelia, you work very near your home? So lucky! This cake will make you very happy, you will mum mum this cake non-stop :)

      Delete
    2. Hi Phong Hong, ya, my office is 3 mins drive from my house. So I prepared breakfast and lunch before I goes to work. If I'm making bread, I go home at 4.30pm, dump everything in breadmaker then go back office. By the time I reach home the dough is ready to be shape and put filling. While waiting for it to prove, I prepare dinner. Aiyah... now no more maid have to do everything sendiri. LOL

      Delete
    3. Nice! You are very organized and I think it is good not to be too dependent on the maid :)

      Delete
  6. Your cake looks so silky soft. I would love the mango yoghurt flavours for sure. I can eat this whole cake by myself!

    ReplyDelete
    Replies
    1. Mich, if I didn't stop myself, I would have polished off the whole cake by myself too!

      Delete
  7. Cake looks sooper soft and love the mango flavor!!

    ReplyDelete
  8. amboii rajinnyer makcik ni.. banyak kali ulang buat tu.. mana utk nor? hehe

    ReplyDelete
    Replies
    1. Nor, kek ni sedap betul! PH tak puas-puas buat dan makan :) Nor dah terlewat, bahagian Nor pun PH dan bedai hee..hee...hee....

      Delete
  9. I love this type of cottony cake. I can eat more without feeling guilty!

    ReplyDelete
    Replies
    1. Cheah, this is the perfect guilt free cake. It's full of air :)

      Delete
  10. Replies
    1. Ola, it is very soft and you will love it!

      Delete
  11. oh,this cake look really cottony soft..i tried using hands to mix batter for one time only, but don't like the sticky feel on my hands, so never attempt again, hehehe..

    ReplyDelete
    Replies
    1. Sonia, first time I mixed by hand I feel very geli-geli like that. But later on I like it :)

      Delete
  12. Wow wow wow... Look at the texture of tat beauty... Looks amazing

    ReplyDelete
    Replies
    1. Vimitha, this cake is unbelievable soft and fluffy. Do try it some day :)

      Delete
  13. yeah la, one two slices where got enough? look at the texture, it's really soft and i also thing the good thing abt this recipe is that you can try it with different flavoured yogurts!

    ReplyDelete
    Replies
    1. Lena, you are right, can use all sorts of flavours. That makes it so versatile. And yeah, can eat many slices...sigh.....

      Delete
  14. nice presentation dear.. thanks for sharing it..

    ReplyDelete
    Replies
    1. Thanks, PT! I hope you try this cake :)

      Delete
  15. PH, cotton? Wow... Must be very soft... it looks liek the Japanese cheese cake?

    ReplyDelete
    Replies
    1. Alvin, it looks like Japanese Cheesecake but it is much lighter. Ask the missus to bake this :)

      Delete
  16. Hi Phong Hong, sorry was very busy these days and didn't spend much time with the PC. Glad you tried and it works out well. Enjoy...baking...Great achievement.

    ReplyDelete
    Replies
    1. Thanks to you, Kimmy! I love this cake very much. I don't get tired of making and eating it :)

      Delete
  17. Wow, the texture of this cake looks amazing! So light and beautiful! I can see why this instantly became a favorite! YUM!

    ReplyDelete
    Replies
    1. Lizzy, it is so soft and light and it is sure to be your family's favourite too!

      Delete
  18. Sigh...like i told Kimmy, i love these type of cake, but am too chicken to try making it coz i am scared it will fail :p i know, its ok to fail...one day i will muster up the courage to give it a go!

    ReplyDelete
    Replies
    1. Esther, there is always a first time! I hope that you attempt this cake. Two things to take note is (1) beat the egg whites to stiff peaks and (2) make sure it is properly folded with the egg yolk mixture. I had enough practice with pandan chiffon cake so it's time for you to start!

      Delete
  19. Phong Hong,
    I am late. Anymore left?
    This is my kind of cake:) so cottony soft!
    Agreed, two piece where got enough :p
    mui..^^

    ReplyDelete
    Replies
    1. Mui Mui, this cake finish very fast! Must bake more or else not enough because the auntie who bake this can wallop half the cake herself hah! hah! hah!

      Delete
  20. Replies
    1. Thanks, Alice! Try the cake and you will love it!

      Delete
  21. I just couldnt resist to go home and baked one immediately after work, and it turns out very well, though the top part of my cake cracked when baked half way through,I supposed the 7 inches pan is a bit too small for the batter, I have sandwiched with some mango butter cream. Would definitely make again with other variation, maybe greentea or coffee.

    ReplyDelete
    Replies
    1. Sem, glad that you tried this cake. Wow, I bet it tasted wonderful with mango buttercream. I think even 8" pan is a bit small, that's why I used a 9". But it turned out alright when I first baked in an 8" pan, except that I noticed it rose up very high in the oven.

      Delete
  22. Ooooo...looks like Japanese cotton cheese cake. Love that...A LOT!!! Haven't had for a long time now, maybe can get for my birthday...coming soon. ;)

    ReplyDelete
    Replies
    1. Arthur, if only my Japanese cheesecake turned out like this one :) Oh yes, I know your birthday is coming up, perhaps I can give you a virtual cake hee...hee...Since Melissa is back, why don't you ask her to bake this cotton cake for you, eh?

      Delete
  23. Hi Phong Hong!

    Came across your blog by accident and was impressed by your cake making skills. I would just like to clarify if superfine flour is the same as all purpose or cake flour? I would like to make this cake for my mum in law. :-)

    Cookie

    ReplyDelete
    Replies
    1. Hi Cookie! You can use all purpose flour or cake flour. Superfine is the same except that it is well, superfine, supposed to give a finer texture I guess. I've baked a chiffon cake using ordinary flour and it still turned out alright. And no, I'm not that skillful! I am a novice baker, check out my post on Cotton Soft Japanese Cheesecake and you'll know what I'm talking about :)

      Delete
  24. my hands is itchy now. wanna try this. :)

    ReplyDelete
    Replies
    1. Yes, yes! You must try and then put it up on your post :)

      Delete
  25. Wow! It is really cottony soft . i can't wait to try it soon. Thanks for sharing.

    ReplyDelete
    Replies
    1. Veronica, am looking forwards to your version :)

      Delete
  26. i just make this cake,
    but in durian flavours.
    very very very nice oh~~~
    yummy,thank you for sharing :D

    ReplyDelete
    Replies
    1. Hi there caterpillar! Oh, your cake is scrumptious! I love durians hee..hee...

      Delete
  27. So soft.... I love this mango pie!

    www.francescainthekitchen.blogspot.com

    ReplyDelete
    Replies
    1. Francesca, it is indeed very soft and good to eat! Hee...hee...it's a cake not pie but that is giving me ideas. It would be nice to make a mango pie :)

      Delete
  28. Hi Phong Hong, Your cake looks super soft and super spongy! Love it! I think that I can easily gobbled down a few slices in one sitting, no problem! Wah, if with a cup of hot kopi-O, lagi best!
    Have a lovely weekend!

    ReplyDelete
    Replies
    1. Thanks, Joyce! I hope you give this cake a try. It's really super soft and your kids will love it!

      Delete
  29. WOW! I want to try this too, looks super soft and yummy :)

    ReplyDelete
    Replies
    1. Ann, you must try it. Highly recommended!

      Delete
  30. yummy! this cake looks super soft, just like sponge cake.. but mango sponge.. oh hard to resist!

    ReplyDelete
    Replies
    1. Shannon, this is the sort of cake that you can't stop at one or two slices!

      Delete
  31. Phong Hong, thank you so much for your kind and comforting words re: my upcoming surgery...as it is right now, just hoping and praying for a successful surgery...really need my eyesight back fully!

    Your mango yogurt cake truly is magnificent, so high, fluffy like a pillowy cloud; simple, and perfect! You can always dress it up with glaze, icing sugar, or even frosting...but in this case, natural is the BEST way. I sure would enjoy a nice piece right now...so comforting and yummy:) xo

    ReplyDelete
    Replies
    1. You are welcome, Elisabeth! We need to give each other lots of support. That's what friends are for :) Yeah, maybe the next time I attempt this cake, I could make it a bit more fancy with some frosting or mango topping. Thanks for the ideas! And I wish you a smooth and successful surgery and a super speedy recovery!

      Delete
  32. I love anything to do with Mango, and my jaw literally dropped when I saw how fluffy and pillowy high (like what Eli said). Wish I could have a slice and you're right, a slice isn't enough. xo

    ReplyDelete
    Replies
    1. Jo, this cake is so simple and easy to bake. When you have nothing better to do (I know you are a busy girl!) why don't you give it a spin? But it is dangerous, once you start eating, very difficult to stop :)

      Delete
  33. Oh gosh, this cake does look heavenly soft and cottony! I can imagine how it'll melt in my mouth! Will definitely give this recipe a try. Thanks For this lovely recipe, I love soft light cakes, yummy!

    ReplyDelete
    Replies
    1. Honey Bee Sweets, you will love, love, love this cake!

      Delete
  34. Hi Phong Hong,

    Love this, I tried but my cake look sink so much.
    Can you help to advise :
    The cake over turn one take out from oven ?
    Remove the baking paper once overturn ?

    Thanks.
    CP

    ReplyDelete
    Replies
    1. Hi CP! Yes, over turn the cake immediately after taking it out of the oven. Wait for about 10 minutes before removing the baking paper. This is because if you remove it immediately, some of the cake will stick to the paper and be pulled out as well. I hope it works out on your second attempt :)

      Delete
    2. Thank you so much, will try again coming weekend,.;)

      Delete

  35. First time here, the cake looks so soft and yummy!

    ReplyDelete
  36. Hello! Your cake looks so nice!!!
    I tried baking this cake last weekend, the surface of the cake cracked alot and risen too much!! Was wondering if I've over-beaten the egg white or I should've used an 8" or 9" inch square pan. :(

    ReplyDelete
    Replies
    1. Hi Pshing! You should use a 9" pan square pan because that would increase the surface area and your cake won't rise up too high. From experience, when the pan is too small, the excess rising will cause the cake to crack. Temperature also plays a part and I baked a few times to get my timing and temperature right. Try again, you will get a nice cake eventually :)

      Delete
    2. Thanks Phong Hong! I'll definitely try it again using a larger pan & check on the temperature too.

      Delete
  37. Hi, do you have a recipe for a 7 inch cake pan? I intend to try baking a smaller version before trying out a 9 inch one (in case of failing)thanks a lot!

    ReplyDelete
    Replies
    1. Hi Michelle! Hmm...I don't have recipe for 7" cake but I guess you could reduce the amount of the ingredients. I don't know how to do that because I am lousy at maths hah! hah! This recipe originally is for 8" pan but I find 8" a bit small because the batter rises up quiet high.

      Delete
  38. Hi, I baked this cake today and it turn out really well. I sandwiched with mango filling. Thank you for sharing.

    Yvonne

    ReplyDelete
    Replies
    1. Hi Yvonne! Wow, with mango filling that would make it extra special! Thanks for coming over :)

      Delete
  39. Your mango cake looks soooo good! I've been trying to find an easy and light fluffy mango cake to bake for my boyfriends birthday. Do you think it will work if I used a round cake pan instead? and If I substituted it with fresh mangoes instead of mango yogurt would it work? Thanks!!

    ReplyDelete
    Replies
    1. Hi there! Yes, you could use a round pan. I am uncertain if it will work with just fresh mango. How about you still use the mango yogurt and add some fresh mango puree to it. Good luck!

      Delete
  40. and also is there a substitute for superfine flour?

    ReplyDelete
    Replies
    1. Actually you can use ordinary flour and your cake will still be light and beautiful :)

      Delete
  41. Hello,

    Thanks so much for the tasty recipe I tired it but I alway have a problem with keeping the shape of it
    Mine shrinks can you tell me where I went wrong plz ?

    Thanks again
    Alanood

    ReplyDelete
    Replies
    1. Hi there! Right now I am unable to ascertain why it shrank. Perhaps you could describe briefly how you made the cake? Did you beat the egg whites until it reach stiff peaks? Was your batter evenly folded?

      Delete
  42. Hello
    Thanks for replying i bake lots of cakes and some do ask for the same folding and it baked perfectly and yes i did exactly how you describe it same thing it happens to the Japanese Cheese cake
    I really don't know why it shrieked so I wondered how yours look like in good shape
    Is the eggs large ? I read coz of the oven ? Some said leave it in the oven for 10 mins then get it out I will make it soon so any idea appreciated

    Thanks again

    Alanood

    ReplyDelete
    Replies
    1. Hi Alanood! Another reason could be the pan. Did you use non-stick? As I understand it, the cake needs to stick to the side of the pan for support. My pan is also the non-stick kind and what I do is line it with parchment paper (not non-stick baking paper). The first time I baked Japanese Cheesecake, I used a non-stick pan and did not line it. My God! My cake shrank and became like a flat disc! For the ogura and cottony cake it is not necessary to cool in the oven. I am still not successful with Cottonsoft Japanese Cheesecake :(

      Delete
    2. Oh, forgot. I used large eggs.

      Delete
    3. Hello,

      Thanks for your reply .Yes I use my cheesecake pan but I use baking papers on the side.so next time I use won't put on the side and will use the large eggs and hopefully it will work.

      Thanks for your help
      Alanood

      Delete
    4. You are welcome, Alanood!

      Delete

Related Posts Plugin for WordPress, Blogger...