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1
Put the egg yolks into a bowl and the egg whites into the fridge.
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2
Microwave the vegetable oil at 800 W for 50 seconds.
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3
Sift the cake flour.
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4
Finely mince the dried mango and coat in cake flour.
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5
Beat the egg yolks, add sugar, and mix well.
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6
Then add vegetable oil bit by bit and emulsify.
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7
To the mixture, add yogurt and lemon juice and mix.
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8
Add in the sifted cake flour, and mix well.
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9
Start preheating the oven to 170 degrees C. Whip the egg whites.
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10
Add a bit of salt to the whipped egg whites and whip at high speed.
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11
Whip until peaks form.
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12
Add 1/3 of the sugar and whip well.
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13
Add half of the remaining sugar, and whip well again.
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14
Add the remaining sugar keep beating until the meringue is shiny and smooth.
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15
Add about 2 ladles of the meringue to the bowl with the egg yolk mixture (Step 3), scoop it up with an whisk, let it slide off, and repeat.
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16
The bubbles will be crushed a little, but think of these as sacrificial bubbles to blend the batter well.
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17
Transfer the batter to the meringue bowl, scoop up from the bottom, and blend.
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18
This time, try not to pop the bubbles as much as possible.
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19
Pour the batter into the chiffon cake mold, and spin a skewer etc around in the batter 5 times to settle it.
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20
Rap the bottom of the pan.
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21
Bake in a preheated 170 degrees C for 10 minutes.
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22
Reduce to 160 degrees C during the process, and bake for an additional 25 minutes.
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23
After baking, hit the pan against a work surface to prevent the cake from shrinking, and flip it upside down on top of a bottle with a long neck or similar device to cool.
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24
After the cake has cooled completely, place into a plastic bag or similar to prevent it from drying out.
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25
Remove the cake from the mold, cut into your desired portion sizes, and enjoy.
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26
The photo shows a plain yogurt chiffon cake.
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27
The plain version is also delicious.
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28
For reference: A version made with minced prunes.
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29
But... prunes aren't sweet enough, so it's not enough to just add it into the batter.
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30
I need to work on this I think.
