Mango Yoghurt Chiffon Cake 芒果优格威风蛋糕

When the weather turns warmer, fluctuating between 30 to 35 degree Celsius, I would prefer to bake a light and fruit flavoured cake, like this mango yoghurt chiffon cake. I chose mango yoghurt as the lazy I didn't have to prepare the fruit purée. The convenient yoghurt came with real mango chunks in it ^^

This is my first trial of the recipe, didn't expect it to turn out alright Y(^_^)Y

Yield: one 6" round cake

Ingredients 

All ingredients in room temperature

Using 55g Omega 3&6 eggs

3 egg whites 蛋白

40g fine sugar 白砂糖

3 egg yolks 蛋黄

10g fine sugar 白砂糖

20g rice bran/vegetable oil 米糠/植物油

45g mango yoghurt 芒果优格

5g condensed milk 炼乳

55g top/cake flour 低筋面粉

Directions

1. Line the base of an 6" round cake mould with parchment paper. Need not grease the side.

2. Sieve cake flour twice. Set aside.

3. Cut the mango chunks into smaller bits.

Combine rice bran/vegetable oil, mango yoghurt , and condensed milk in a small beakers. Set aside.

4. In a separate mixing bowl, beat egg yolk with 10g of fine sugar till pale and creamy

I prefer to use a hand whisk to using an electric hand mixer, as the latter seemed to splatter more.

5. Add in the mixture from (3) gradually.

6. Sieve and combine the flour in a few batches, to (5). Avoid over-mixing the flour. Cover and set aside.

7. In a separate, clean and grease-free mixing bowl, beat egg white to frothy, then starts to add 40g of sugar gradually. Beat at medium high speed till almost stiff peak stage.

Reduce the mixer speed to low in the final 1 minute. Set aside.

8. Add about 1/3 of the meringue to (6) and mix well.

9. Pour (8) back to combine with the remaining meringue. Fold to combine into a smooth batter.

The meringue would deflate relatively quick for this recipe, so need to keep the mixing process short. 

10. Pour the batter into an ungreased 6" round cake pan. Bang the pan against the work top to remove any trapped air bubbles.

11. Bake in a preheated oven at 140 degree Celsius for about 30 minutes, at lowest rack.

When the cake rises to almost reaching the rim of the cake mould, increase the temperature to 170 degree Celsius for about 10 to 15 minutes.

10 minutes after baking in 170 degree Celsius, the cake continued to rise above the rim of the cake mould.

15 minutes after baking in 170 degree Celsius. The cake will shrink slightly in height when it is about to be done.

12. Remove from oven and drop the cake with the pan, 3 times over a cloth. And invert the mould immediately over a wire rack to cool down for about 25 minutes.

Invert the hot cake over a wire rack resting on top of an open rice cooker pot, for about 25 minutes. I find this is easier than balancing on two bowls ><

13. Remove the cake from the mould and cool down over the wire rack.

If the cake is a bit wet exteriorly,  return the cake to the warm oven to dry for about 15 minutes.

14. Allow the cake to cool down completely before cutting :)

My second attempt 😁