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.

This post is linked to the event, Little Thumbs Up (November 2015 Event : Mango) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jozelyn of Spice Up My Kitchen