Mango Yogurt Chiffon Cake
120g Cake flour/All purpose flour
1/2 tbsp Baking powder
1/2 tsp Salt
5 Egg yolks
30g Caster Sugar
40ml Vegetable oil
135g Mango Yogurt
3 tbsp Fresh Mango puree
5 Egg whites
40g Caster Sugar
1/2 tsp Cream of tartar
100g Fresh mango (cut to small pieces)
- Sift together cake flour, baking powder and salt into a bowl and set aside.
- 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.
- Stir in the flour mixture to the egg yolk mixture and mix together till well combined.
- 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.
- 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.
- 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).
- Gently remove the pan from oven and invert to cool on rack completely before unmoulding it.
a stupid question, how do you make mango puree…
Yes Angie, must try this. If you prefer more sweet, remember to add a little more sugar.
Oh Mary, sorry to make you tempting..
of course I don't mind to make one for you to eat on the spot and two for you to bring home ;DD
I also saw some bloggers make chiffon cake in cupcake tins, I think shouldn't be any problem.
Jane: 来来来,不用客气,多拿几片 😉
Pigpigscorner: Yes, it's really nice…must thanks Bee Bee for sharing this 😉
Bakericious: Your chiffon also looks very yummy.
It's like you read my mind: I've been searching for a cake to make for my birthday. I may have found it! 😎
KidsDreamWork: Sure :)Sonia: Yes, try this, really good.Tata: hahaa…is a chiffon cake not bread. I think you must be too busy ;DDThanks Sushma for your compliment.Rebecca: Thank you.BeeBee: Thank you for sharing this yummy recipe :))
Lyndsey: Me too! I love mangoes and I can't stopping during mangoes season.Kristy: Thanks and hope you'll try it out soon.Kristy, you see..normally for making chiffon~~ usually add the egg whites to the egg yolks mixture by hand or using a spatula. And to save time, I add the "egg yolks mixture" to the egg whites. Lia: Thanks! My family also love to eat chiffon cake…can finish the whole cake in half a day ;DDFoodessa~Claudia: Thank you for visiting. If you don't use mango yogurt you can increase the mango puree to 135ml plus 3 tbsp. My recipe here is not too sweet, add a little more sugar if you want to increase the sweetness.Rachana: Thanks!Wiffy: Oh..I love your blog, always got interesting recipes and beautiful pictures. This chiffon cake is quite easy to make, really hope you will bake this one day.Tangled Noodle: When is your birthday? Hope to see your bake soon.Indonesia-Eats: I thought making pandan chiffon is best to use pure pandan juice with coconut milk.
Wow! The cake looks so soft and delicious 🙂 Lovely!
The mango alone got my attention.I also realized that after all the baking Ive done…I've never made a chiffon cake! Maybe there was a reason for that…today may be the answer;o)BTW…I was wondering…how much more mango purée should I add if I do not have mango yogurt?Thanks for sharing and flavourful wishes, Claudia
Wow! Looks so soft and tempting!!
Un gâteau magnifique.
Homegirl: blend the mango and it becomes puree. You can also buy mango puree from Phoon Huat.
This is one lovely cake!!!
Ann, ur chiffon cake is so beautiful baked, so soft amd fluffy, i miss chiffon cake though just had it last wk but is banana favour.
This looks scrumptious! I adore light moist cakes that you don't need any icing for….yummy! Mango is one of my weaknesses too :d
Wow An! Mango chiffon? Your baking story will never end … love it! Moist and tender chiffon is the best 🙂
your cake looks really fluffy! Wish I can have the skills to bake something like this in future… baking to me is really difficult hehe
I've always wanted to try chiffon cake! Looks so light and fluffY!
Love love chiffon esp with yoghurt. I'd like to try the pandan one with yoghurt
Ann, the cake sounds delicious! I must try it out soon. I'm sure my kids would definitely love it. Have a nice day!Regards, Kristyp/s unable to read the mixing method contain!
This chiffon cake is so fluffy love the addition of yogurt!
All the best,
Hi Ann, i baked this cake and followed the recipe as closely as possible. the only adjustment i made was to the temp coz
my oven is the small conventional type (170 C to 160 C for 25 mins and lower temp to (160 C to 150 for 20 mins)then lower grill bake for about 15 – 30 mins) but still damp inside though considered cooked and edible. My friends liked it and said was tasty. the top was brown and one side had a hole in it…hahaha it was quite disastrous to look at. Wonder if adjusting the temp had caused it to fail?? Please advise. thank you!
Thank you so much,Ann.
Hi Wendy, Different oven varies, you may need to adjust to a high temp. Sorry that I've never used a small conventional oven to bake cake before.
The one side had a hole in your cake is because the egg whites were beaten to quite stiff and you didn't spread the batter evenly into the cake pan. Perhaps you can to bake the cake in cupcake liners next time.
Thank you Ann for your prompt reply. Oh! so the egg whites should be beaten to soft or firm peaks??
I was afraid to deflate the air so i just jiggle the tin to get the batter in…aiyo so much "kungfu" needed
to bake a perfect chiffon cake. Alternatively to bake them in cupcake liners, any diference in the temp
and time taken?? Thanks so much>
The egg whites should not be beaten to soft peaks, this will makes the cake drop out of the pan when overturning. I think really need a lot of practicing to make a perfect chiffon cake.
The baking temp is almost the same in the cupcake liners, only the baking time is shorter. You may like to check on chiffon cakes in my recipe index above. There few recipes there.
Pretty fruit chiffon cake, you got all your mango chunks thoroughly spread.
Beautiful cake. Love the use of mango yogurt. I am a big fan of the mango.
Hi Ann, love this mango yogurt chiffon cake very much. I used plain yogurt mixed wth fresh purée instead of mango yogurt. Can’t wait to ask my friends to try it ??
Hi Sadiah, Happy to hear that 🙂 Hope your friends will enjoy this cake.
Just the name alone already gives hint how delicious is cake will be. Not sure if I can find mango yogurt though but if I can't, I can make my own using plain yogurt and fresh mangos.
Yes Mel, is 1/2 tbsp baking powder. This is written on BeeBee's recipe.Enjoy Baking ;))
Hi Anncoo,I'm so happy had found your blog and this Mango Yogurt Chiffon Cake is one of my favourite ;)….one question: i dont really understand about 'switch the temperature to lower grill'…may you explaine it to me? tks a lot 🙂
Hi AnncooYou're welcome ^^. Sry gotta check again with you, its 1/2 tablespoon? Thanks
Hi AnncooThks for yr speedy reply really appreciate it. Wow! first time I come across recipe requiring 1/2 tbsp baking powder =p but then I'm a noob at baking. Cheers ^^
Hi Mel, Sorry that is baking powder. Thanks for telling me 🙂
Hi AnncooƇ/2 tbsp Baking flour' same as 1/2 tbsp baking powder? As this is the lst time I come across a recipe requiring tablespoon of baking flour (baking powder), I would like to re-confirm with you before attempting to bake this chiffon. Thks.
Oh mine, the cake is really tempting!! So soft and moist! Can I have one? 😀
I also want to bake this, I like fruit in the cake. Thanks for sharing.
Chris: The comments came back already. Really don't understand what's happening.Oh…I almost forgot, you want "dapao" ~ sure no problem 🙂 Tuty: Thanks, I think the most important part is the egg whites to whip it at the right consistency.Swee San: I used two medium size mango but I think can also use those sweetened mango puree from ingredients shop. Sharon: hahaa…very expensive to engage a courier guy.
我来了!!!I wanna engage a courier guy, so whenever there's any bake or cook from u, can send the guy down to collect, hahaha…
DG:Thanks!Lazaro Cooks: Thank you for your nice words.Thanks Nadji :)RoseBelle: You can use all mango puree instead of the yogurt.Gera ;DDOh Biren! I also want to live next to you *.*Faithy : Thank you!Thanks Chris 😉 I saw your 2nd comment but after I clicked publish, it doesn't appear ~ don't understand why. (also same to Tuty and Swee San)Neeyeeloh: Must try if you've got the time.Beachlover: What type of flavor you usually bake?
Ann,What a lovely cake you baked. I am still intimidated when it comes to baking chiffon cake 🙂
looks lovely, just wondering how much mango did u use for the 3 tbsp of puree ?
This chiffon cake looks tall and soft.
this chiffon cake really look soft and light!I love to bake chiffon cake !!
Ann,I've never tried the yogurt chiffon before, must be very yummy.
looks yummy and so soft!
Ann, you make the best cakes! If only I live next door to you…..
Anncoo, I 'heard' Mary's request, I also want to dapao hor!
WOW! Amazing! 8 a day? So do you bake chiffon cake too?
Fruity and light, a perfect summer dessert.
So Spongy and yummy!!loved it..
I love ciffon cakes, especially pandan but I see you have quite a few chiffon recipes on your site. I muts try them all, especially the black sesame!
I love yogurt based cakes like this! Yum!