Thursday, 12 November 2015

Mango Yogurt Chiffon Cake


It has been awhile since I baked a chiffon cake. I was wondering if I could still remember how to make one and if it would turn out well. So which chiffon cake should I bake? Since mango is the theme for this month's Little Thumbs Up, mango chiffon cake it is!

Instead of using mango essence or having to make any kind of mango flavoring, I decided to use mango flavored yogurt. I used to love eating mango or peach yogurt but I have since stopped consuming these flavored yogurts because they do contain quite a bit of sugar. 

I know I should consider making my own yogurt (I used to do that, but I have been bitten by the lazy bug) and flavor it using fresh fruits. Maybe I should, considering that my yogurt maker is still in good working order and is siting idle in the cupboard.


My chiffon cake turned put alright and I was very tempted to try the bare hand method for removing the cake from the mould. But I decided against it because I didn't want to risk ruining the cake.


The mango taste was not that prominent. In fact it came across as a bit artificial. Maybe the yogurt does contain some artificial mango flavoring and the properties may have altered due to the heat. I think addition of mango essence is necessary for a more pronounced mango aroma and flavor.


But all is not lost because I felt that this was still a pretty decent chiffon cake. It was moist and light. I should bake chiffon cakes more often and try other flavors.










Mango Yogurt Chiffon Cake
Recipe Source : Phong Hong


Mixture A :
- 5 egg yolks
- 135 ml msngo flavored yogurt
- 85ml grapeseed oil (or any neutral tasting vegetable oil)
- 50g caster sugar
- 150g self-raising flour

Mixture B :
- 5 egg whites
- 1/4 tsp cream of tartar
- 50g caster sugar

Method :
1. Preheat oven to 160C

For Mixture A :
1. Whisk egg yolks with sugar to mix well.
2. Add yogurt and vegetable oil. Mix well.
3. Sift flour into the mixture and mix until a smooth batter forms.

For Mixture B :
1. Add cream of tartar into the egg whites and beat until foamy.
2. Add sugar gradually and beat until stiff peaks.

To fold :
1. Add 1/4 of Mixture B into Mixture A and mix to lighten the batter.
2. Then pour the mixed batter into mixture B.
3. Fold the two batters to ensure that they are evenly mixed.
4. Pour into chiffon pan and bake for 45 minutes.
5. When done, remove from oven and invert the pan.
6. Cool completely before removing cake from pan.

Note : I mixed the two batters together using my bare hand.


27 comments:

  1. That looks really lovely! I can imagine the softness and the fragrance. Sighhhh!!!! Dunno when I will ever get down to trying to bake my own cake. The spirit is willing...but the flesh is weak. :D

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    Replies
    1. Ah....I've heard that one before hee..hee... Never mind, let Melissa do the baking. You just eat :D

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  2. I very long didn't bake liao and i no fate with chiffon cake...

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  3. Hi, Phong Hong, Your chiffon cake turns out very well ^_^, no crack at all...that is what I usually dream but then 99% of the time my chiffon came out with crack face...lol!

    Initially I am planning to bake a chiffon cake using mango puree but according to some blogger, the colour and flavour is so so only....so I decided to use mango flavoured yogurt...but after reading your post...I think I will use mango flavoured yogurt as the cream in between the cakes...lol...they taste better in that way...for sure ^_^

    Thanks for linking up with LTU! Hoping to see more link up from you ^_^

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    Replies
    1. Thank you, Jozelyn! Yes, the taste and smell is not strong at all. Looking forwards to your mango cream cake :)

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  4. sounds very tempting already reading the name mango yoghurt chiffon cake, especially when I am now commuting to work and have not taken my breakfast yet, haha!! looks good, moist and dense and rich and soft the way I like it.. so, more chiffon cake on the baking huh?? trying all the different flavors of yoghurt on the supermarket shelves?? haha, but like you said, you also need essence to go with it.. :)

    ReplyDelete
    Replies
    1. Now I remember, you want to squash up this cake before you eat hah..hah...

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  5. Wahlao, your chiffon cake looks so so light & fluffy.. I'm very scared when I see "high-rise" cake, "kai tan gou" (steamed egg cakes) and chiffon cakes especially, coz I know I need to use the mixer.. I'm very lazy, I always take short cut, and mix everything using fork, and whisk - maximum, but no mixer, lazy ma.. Baru semalam I teringin mango, and today I see the word mango yogurt cake, wah, sedap leh.. Stuff in mouth, 3 pieces gone, very fast one..

    ReplyDelete
    Replies
    1. Ya lor, this cake more mafan to make because have to use mixer. Actually can use hand whisk but very tiring lah.

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  6. Fake one la, those mango yogurt flavoring. If you want real mango taste, you need to use real mango :| ...

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    Replies
    1. You are right! I ate one tub yesterday and noted the fake taste even though there were a few small pieces of mango inside.

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  7. Hi Phong Hong,
    Unlike durians, some fruits just don't have the strong aromatic taste when used in bakes. Your mango yogurt chiffon cake looks great ... fluffy soft.

    ReplyDelete
    Replies
    1. Hi Karen! Yes, I sadly discovered that hah..hah... It's best to use mango as topping or in non-baked desserts.

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  8. Did the mango lassi and yoghurt cucumber at the banana leaf rice place give you inspiration for this mango yoghurt chiffon cake? :D By the way, why do you need to mix the batter with your bare hands? To make the batter even lighter?

    ReplyDelete
    Replies
    1. hah..hah.. No, I did not have mango lassi because I don;t like the taste :( I mix by hand because I find it easier than using a spatula. Besides, I can feel the consistency of the batter.

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  9. Bravo bravo. This time the chiffon cakes turns out so well leh

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  10. Looks very soft and nice to me.... As for chiffon cakes, I can take few pieces at one go cos they are like cotton.. eat a lot also wont feel full one... :)

    ReplyDelete
    Replies
    1. Chiffon cake is full of air, so we can safely eat more :D

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  11. Yes, the cakes looks so soft and fine. And it sure taste good!

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    Replies
    1. Thank you, Nancy! It was good except that it did not have much mango taste.

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  12. It has been a long time since I have eaten any chiffon cakes. Hhhhmmm, would like to eat one now. I don't like artificial mango taste but once I ate a small Indian mango all by myself and later when I burp, the taste in my mouth is exactly like artificial mango taste but I ate a real mango so I guess the artificial mango taste is very similar to the taste of real mangoes.

    ReplyDelete
    Replies
    1. That is so strange hah..hah...

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    2. You can try it also. Buy a mango of the variety that has very, very strong mango taste and eat one whole one by youself on an empty stomach and see what taste you get when you burp.

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    3. OK, I will do that because I love mangoes :D

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  13. Hi Phong Hong, I bought mango yoghurt which I intend to use for a dessert to share with LTU event but I'm too lazy cos' there are too many wedding dinners going on this month. Thanks for giving me the idea to use it to bake a cake, then. I see that this chiffon looks good and must tastes good too.

    ReplyDelete

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