mango yogurt chiffon cake

My job involves quite a bit of travelling and since I am not a fan of ready-made food, I tend to bring something with me to snack on in-between classes.

Whenever I have a slice (or two) of chiffon cake to take with me to work, my day some how seems to get that little bit brighter.

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Especially when the cake is a Mango Yogurt Chiffon cake.

Yum.

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There is just that SOMETHING yogurt imparts to cakes. They almost always emerge from the ovens very moist, yet still firm and with a fabulous texture. I wonder what it is. Oh, I am sure I can google the answer, but in a strange way, I am glad not to because there is that something, what the French call je ne sais quoi, which really is mysterious, yet attractive at the same time.

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I love this cake. It is a slice of sunshine. πŸ™‚

And here is the step-by step pictorial tutorial on how to make this!

In a mixing bowl, beat together the yolks and sugar until the mixture turns light and fluffy.

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Add the oil and continue beating. The mixture will get a tad paler.

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Add the mango yogurt drink and mix to combine.

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Add the flour and mix until the flour is just incorporated. Scrape the bowl, mix one final time and set this aside.

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In another clean mixing bowl, whisk the egg whites until they turn foamy.

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Add the cream of tartar and whisk until soft peaks form.

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Gradually add the sugar and whisk until stiff peaks form.

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Transfer one-third of the meringue into the egg yolk mixture. Beat it in. This stabilizes the mixture.

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Gently fold in the remaining meringue in two batches.

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Once no white streaks remain, pour the batter into an UNGREASED tube pan.

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Lift the pan about 10cm off the table top. Drop it vertically onto the table to remove any larger air bubbles. Repeat twice more.

Bake at 160Β°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.

Once the done is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.

IMG_4521This is one gorgeous cake.

And now that my new oven has been tested (and passed with flying colors), yep, you guessed it, my kitchen is open again!! πŸ˜€

BREAD LOAVES AND BUNS BAKING CLASSES

Do you like making bread but is clueless about the process? Or maybe you have been making bread but haven’t achieved the results that you desire?

Never fear, help is here!

I shall be conducting 2 additional hands-on classes on the process of making both bread loaves as well as assorted buns with different fillings. You will get to try making 2 types of bread recipes and take home soft and yummy bread loaves and buns!

Held at the well-equipped kitchen at The Eureka Cooking Lab, all ingredients and equipment will be provided.

Limited to 12 participants per class, click on the links below to get your tickets:

Class 1 (LIMITED SPACES LEFT)

Date: Wednesday 21 September 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

Class 2

Date: Saturday 1 October 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

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Come join me and get your elbows deep in bread flour and lets have some fun making some bread! :)

CHIFFON CAKES CLASSES

Chiffon cakes are notoriously tricky but oh-so-yummy!

I am conducting a Chiffon Cake class and we are making a super soft and fragrant Pandan Chiffon Cake AND a to-die-for Hokkaido Milk Chiffon cake with Chocolate layers.

At the end of this lesson, you will be able to make any chiffon cake you desire.

Class 1

Date: Friday 23 September 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

Class 2

Date: Saturday 1 October 2016

Time: 2.30 – 5.30pm

Tickets > CLICK HERE

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*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Mango Yogurt Chiffon Cake
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For 18cm tube pan
  1. 3 egg yolks
  2. 25g caster sugar
  3. 35g oil - I used canola oil
  4. 50g cake flour
  5. 1/4 teaspoon baking powder
  6. 1/8 teaspoon salt
  7. 42.5ml mango yogurt drink
  8. 3 egg whites
  9. 1/8 teaspoon cream of tartar
  10. 35g caster sugar
  11. Baking Time: 30 minutes
For 21cm tube pan
  1. 4 egg yolks
  2. 33g caster sugar
  3. 47g oil - I used canola oil
  4. 67g cake flour
  5. 1/4 teaspoon baking powder
  6. 1/8 teaspoon salt
  7. 57ml mango yogurt drink
  8. 4 egg whites
  9. 1/8 teaspoon cream of tartar
  10. 47g caster sugar
  11. Baking Time: 40 minutes
For 23cm tube pan
  1. 5 egg yolks
  2. 42g caster sugar
  3. 58g oil - I used canola oil
  4. 83g cake flour
  5. 1/2 teaspoon baking powder
  6. 1/4 teaspoon salt
  7. 71ml mango yogurt drink
  8. 5 egg whites
  9. 1/4 teaspoon cream of tartar
  10. 58g caster sugar
  11. Baking Time: 50 minutes
For 25cm tube pan
  1. 6 egg yolks
  2. 50g caster sugar
  3. 70g oil - I used canola oil
  4. 100g cake flour
  5. 1/2 teaspoon baking powder
  6. 1/4 teaspoon salt
  7. 85ml mango yogurt drink
  8. 6 egg whites
  9. 1/4 teaspoon cream of tartar
  10. 70g caster sugar
  11. Baking Time: 60 minutes
Instructions
  1. In a mixing bowl, beat together the yolks and sugar until the mixture turns light and fluffy.
  2. Add the oil and continue beating. The mixture will get a tad paler.
  3. Add the mango yogurt drink and mix to combine.
  4. Add the flour and mix until the flour is just incorporated. Scrape the bowl, mix one final time and set this aside.
  5. In another clean mixing bowl, whisk the egg whites until they turn foamy.
  6. Add the cream of tartar and whisk until soft peaks form.
  7. Gradually add the sugar and whisk until stiff peaks form.
  8. Transfer one-third of the meringue into the egg yolk mixture. Beat it in. This stabilizes the mixture.
  9. Gently fold in the remaining meringue in two batches.
  10. Once no white streaks remain, pour the batter into an UNGREASED tube pan.
  11. Lift the pan about 10cm off the table top. Drop it vertically onto the table to remove any larger air bubbles. Repeat twice more.
  12. Bake at 160Β°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
  13. Once the cake is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.
Notes
  1. Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/