Mango Yogurt Chiffon Cake Recipe

Name: Mango Yogurt Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7/8 cup cake flour /All purpose flour; 1/2 tablespoon flour Baking; 1/2 teaspoon salt; 5 egg yolks; 4 tablespoons caster sugar; 2 11/16 tablespoons vegetable oil; 11/16 cup yogurt Mango; 3 tablespoons mango Fresh, puree; 5 egg whites; 5 1/3 tablespoons caster sugar; 1/2 teaspoon cream of tartar; 5/8 cup mango Fresh, cut to small pieces

Servings: persons

7/8 cup cake flour /All purpose flour
1/2 tablespoon flour Baking
1/2 teaspoon salt
5 egg yolks
4 tablespoons caster sugar
2 11/16 tablespoons vegetable oil
11/16 cup yogurt Mango
3 tablespoons mango Fresh, puree
5 egg whites
5 1/3 tablespoons caster sugar
1/2 teaspoon cream of tartar
5/8 cup mango Fresh, cut to small pieces

1
Sift together cake flour, baking powder and salt into a bowl and set aside.
2
In a large bowl use hand hand whisk to mix the egg yolks and sugar, till sugar dissolved. Then add vegetable oil, yogurt mango puree, mix well and lastly add fresh mango into it.
3
Stir in the flour mixture to the egg yolk mixture and mix together till well combined.
4
In a separate bowl, whisk the egg whites with the cream of tartar till foamy. Gradually add in the sugar as you continue to beat the whites until it is glossy and reaches firm peaks.
5
Then lower speed and slowly pour the egg mixture into the egg whites to just combined. Stop machine and use a spatula roughly mix the batter and pour into tube pan.
6
Preheat the oven to 170C. Pour the batter into a 21/22cm tube pan and bake in the oven for about 30 mins then lower temperature to 160C for another 15mins. Then switch the temperature to lower grill and bake for another 5 mins (total 50 mins).
7
Gently remove the pan from oven and invert to cool on rack completely before unmoulding it.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7/8 cup cake flour /All purpose flour, 1/2 tablespoon flour Baking, 1/2 teaspoon salt, 5 egg yolks, and more.

Yes, Mango Yogurt Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango Yogurt Chiffon Cake

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