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.
Especially when the cake is a Mango Yogurt Chiffon cake.
Yum.
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.
I love this cake. It is a slice of sunshine. 🙂
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.
Add the oil and continue beating. The mixture will get a tad paler.
Add the mango yogurt drink and mix to combine.
Add the flour and mix until the flour is just incorporated. Scrape the bowl, mix one final time and set this aside.
In another clean mixing bowl, whisk the egg whites until they turn foamy.
Add the cream of tartar and whisk until soft peaks form.
Gradually add the sugar and whisk until stiff peaks form.
Transfer one-third of the meringue into the egg yolk mixture. Beat it in. This stabilizes the mixture.
Gently fold in the remaining meringue in two batches.
Once no white streaks remain, pour the batter into an UNGREASED tube pan.
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 160°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.
This 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!! 😀
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
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
*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!
- 3 egg yolks
- 25g caster sugar
- 35g oil - I used canola oil
- 50g cake flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 42.5ml mango yogurt drink
- 3 egg whites
- 1/8 teaspoon cream of tartar
- 35g caster sugar
- Baking Time: 30 minutes
- 4 egg yolks
- 33g caster sugar
- 47g oil - I used canola oil
- 67g cake flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 57ml mango yogurt drink
- 4 egg whites
- 1/8 teaspoon cream of tartar
- 47g caster sugar
- Baking Time: 40 minutes
- 5 egg yolks
- 42g caster sugar
- 58g oil - I used canola oil
- 83g cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 71ml mango yogurt drink
- 5 egg whites
- 1/4 teaspoon cream of tartar
- 58g caster sugar
- Baking Time: 50 minutes
- 6 egg yolks
- 50g caster sugar
- 70g oil - I used canola oil
- 100g cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 85ml mango yogurt drink
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 70g caster sugar
- Baking Time: 60 minutes
- In a mixing bowl, beat together the yolks and sugar until the mixture turns light and fluffy.
- Add the oil and continue beating. The mixture will get a tad paler.
- Add the mango yogurt drink and mix to combine.
- Add the flour and mix until the flour is just incorporated. Scrape the bowl, mix one final time and set this aside.
- In another clean mixing bowl, whisk the egg whites until they turn foamy.
- Add the cream of tartar and whisk until soft peaks form.
- Gradually add the sugar and whisk until stiff peaks form.
- Transfer one-third of the meringue into the egg yolk mixture. Beat it in. This stabilizes the mixture.
- Gently fold in the remaining meringue in two batches.
- Once no white streaks remain, pour the batter into an UNGREASED tube pan.
- 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 160°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 cake is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.
- Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!
Hi
I like to know why you used 110ml strawberry yoghurt for strawberry chiffon cake, and you used 85ml mango yoghurt for mango chiffon while the rest of the ingredients ratio remain the same.
Thank you for clearing my doubt :))
Shannon
Hi Shannon, you are VERY observant!!! LOL
I made the mango chiffon cake three times, and the first 2 i used 110ml of yogurt and both times the cake sank (too heavy).
So I reduced the amount of yogurt and it came out fine. I am also not sure why that is so but I always test the recipes before I post so this was the amount that worked. 🙂
Hi Diana, this is one of my favourite chiffon cake flavour. I love all chiffon cakes using the fruity yoghurt available at the stores. Soft and spongy.
Hi Diana, thank you for sharing this recipe. The chiffon looks so good! May I ask if I would like to use the above recipe but change to strawberry yoghurt drink, do I still use 85ml?
I remember seeing your post somewhere, the eggs are approx 60g each?
Thank you. 🙂
How beautiful! You didn’t have any of those obnoxious pores that my chiffon cakes usually have. I’ve never tried mango chiffon though, sounds delish!
I work for a foodtech company called Chicory and would like to invite you to become a recipe partner. Are you interested?
LOL, obnoxious pores, that is hilarious 🙂
Diana, I love the look of this, that chunk your holding looks like it has a great texture. I also like how you’ve used yoghurt to flavour it, I may give this a go.
Thank you Laura! I hope you try it. It was really delicious 🙂
Hi, I have a 21cm tube pan. so accordingly should be using the 4 egg recipe. But how do i convert the rest of the ingredients? TIA!
Hi you divide each item by 6 then multiply by 4.
Oh!! Thanks!
You’re so good at this. My chiffon always come out with big air bubbles 🙁
Sam did you pick the pan and drop it onto the counter top a few times? This eliminates the bigger air bubbles. You can also run around the batter with a skewer.
Hi Diana, I tried to make with this recipe twice. The second time was better than 1st. But till far from ideal/ perfect.. Haha… It was rising well until I too it out to check and it shrunk, the texture is a bit dense. I suspect that I didn’t fold the egg white well. What is the correct way to test if the cake is ready? Should I remove it from the oven? BTW.. I’m using a microwave oven (which could be the killer for uneven heat and incorrect temp.. Hee..).
HI Elaine you will need to learn how your oven works. For chiffon cakes there is noway to test the cake – a lot of it is experience and knowledge of your oven. Once the cake is done, remove from oven, invert it and cool completely. Don’t give up! 🙂
Thanks for the encouragement! Yes, I will work towards perfecting it.
Just tried the recipe, scaled it down to a 5 egg recipe for a 8 inch chiffon pan. The texture was absolutely lovely, moist and fine crumbed! Thanks for the recipe! Only gripe was that I couldn’t taste the mango yoghurt in it, do you think adding some mango puree will cause the cake to collapse?
Hi Sephiria I think it will actually work but you may need to reduce the quantity of the mango yogurt. Let me know the outcome if you try! 🙂
May I know if chiffon cake should be baked on middle or lowest rack of the oven?
Hi I place mine at the lowest rack but for dmaller chiffon pans I think you can use the middle rack too.
Hi, for the oven, do you need to turn on to “Fan On”? Please advise. Get quite confuse whether to on or not (the fan) for baking cakes.
Thanks.
Hi,
Your recipe works great. It taste yummy the next day after baking.
Only thing is i cannot taste the mango yogurt, just normal egg chiffon. What is the brand you use?
Thanks
Hi Esther I used the Marigold one I think – the flavour won’t be very strong. You can always use pure mango puree and mix with yogurt but you will need to experiment with the quantities.
Hi Diana,
i was trying out your recipe… well, the cake was moist and fluffy, however when left to cool, inverted, is there a reason why the cake would drop out of the pan on its own?): I baked it at 170, but after two hours, still not brown):
Hi pls read: http://allthatmatters2rei.blogspot.sg/2008/07/chiffon-cake-tips-and-trouble-ii.html
Hi, I had tried your recipe but I was using blueberry yogurt drink and the amount to use is 60ml. The cake smell really nice but tasteless & the texture is not fluffy .. Should I reduce the amount to 57ml or increase the amount of flour ?
This recipe is strange in the sense that when you change the type of yogurt, the quantity needed also changes. I made this cake about 5 times before I got the quantity of the ingredients right.
hi Diana, I followed your recipe (for 21cm) to the t and the family likes the taste! I would like to improve on the next bake and hope you can advise:
i. Is there a difference between “beat” and “mix”?
ii. Noted that the tube pan should be left ungreased. Should I line the base?
iii. The cake was rising well in the oven. However, after it had rose to about 90% of the height of the pan, it started to sink (to about 50% of the height of pan). It sank further after it is completely cool. What have I done wrong? I baked for exactly 40 min and there was no crack on the top of cake.
iv. Any tips you can share on how to “unmold” properly? A small part of my cake was stuck to the “tube”.
Thank you very much!
Hi Lowe
1. Beat and mix is the same.
2. No don’t line the pan at all. the batter needs to climb.
3. It sounds like you need to bake the cake a bit longer – the cake being stuck suggests it is not dry enough. Try an additional 5-10 minutes and see which works for you.
Hope this helps!
Thanks!! I shall try baking your other chiffon cakes!
Have fun! 🙂
Can TOP flour replace cake flour?
Hi Karen yes it can.
Everytime, i need a go to fail-proof recipe, your webbie will always come to mind, just baked the Mago Yogurt Chiffon cake wif my gals n am beaming wif pride rite now.. Lovely and delicious… Tank u soooo much
Thank you so much for having so much faith in my recipes!! I hope you and your family enjoyed the chiffon cake. xx
Hi hi, I had tried out your mango yoghurt chiffon cake recipe and got an almost perfect cake that made me jump (with joy)! But I wasn’t able to bring out the mango flavor in the cake. I will like to check if using mango yoghurt instead of yoghurt drink helps? Should I reduce the weight of yoghurt if used?
Hi Regina to add more yogurt flavor you should add mango puree, but that means you will have to play around with the quantities of the wet ingredients to get the ratio right (i haven’t tried to do this so I can’t tell you how much to change, sorry). If you were to change this to mango yogurt, you will also need to tweak the recipe because the amount of water will also be changed. Hope this helps.
My cake didn’t turn out as pretty as yours. Mine looks very crumbly and rough. Is it due to the tube pan I am using? I used a non-stick tube pan.
After I unmould the cake and flipped it over, when I look through the cross section, the upper part is light and fluffy (which is good) while the bottom part is more dense… how to prevent this?
Hi Amelia normally we do not use non-stick pan for chiffon cakes so the cakes can climb. When you non-stick pan, the cakes can’t climb as the sides are non stick. Hope this helps.
Hi, I had try out your receipt twice n it turns out great, Can I check with you instead of canola oil can I use coconut oil instead cos I just bought and I want to try on your receipe? Thanks
Yes you can, as long as you like the taste of coconut with mango!
Hi Diana, thank you very much for the recipe. My husband, son, friends and colleagues absolutely loves it. Have try orange, pandan and strawberry flavour, it works well too.
That is awesome Seanny!! I am glad you are having fun making cakes that your family and friends enjoy! 🙂
For 18cm tupe pan.
Can I add:
1. Mango puree
2. How much should I add
3. By adding puree, does it mean to omit yogurt drink
Thanks in advance.
HI Avery since i have not made a mango puree chiffon cake i can’t answer your questions. So sorry!
Hai Diana. I’m using 23cm chiffon tin cake. It doesn’t fit on the middle rack. Is it ok to use lower rack? Thanks so much Diana
Yep yep! 🙂
Hi Diana, instead of a tube pan, can I use a normal round pan?
Yes you can
Thanks Diana
Hi Diana, I love your blog and your recipes are very detailed. Just baked the Mango Yoghurt Chiffon in 25 cm pan and It was fluffy and soft. So satisfied with the cake and looking forward to try more recipes
That is so good to hear Linda!!! 😀
Dear Diana,
May I check do you bake your chiffon cake in the oven (baking) with fan mode or without the fan mode please?
Hi Judy I bake without the fan mode!
Dear Diana,
May I check when you bake all your chiffon cake, do you bake in the oven with fan mode or without fan mode?
Thank you.
Hi I always bake without the fan mode 🙂
Hi Diana
I have yet master the baking of chiffon cake. Today, I try again to bake using a 18cm round tray. The cake look ok when I take out from the oven and it does not drop or sink at bottom unlike my previous trials but this time round, it sink from side(not stick to the tray). The cake still stick to the base of the tray. I remove the cake from base and observe a bit wet. Is the cake under baked? Thank you.
Hi pls see http://thedomesticgoddesswannabe.com/tell-me-why/
Hi Cynthia , is Mango yogurt considered a replacement for mango yogurt drink with the dense texture
HI sorry but who is Cynthia?
Hi,
Can you please tell me how do you calculate the ingredients ratio for the different cake pan sizes?
Thanks so much
Lisa
Hi Lisa pls see http://thedomesticgoddesswannabe.com/tell-me-why/
Hi
Can I bake at 160°C for 50minutes?
You can try.
Hi Diana, instead of yogurt drink, can yogurt smoothie be used? Thanks!
Hi Eva I am not sure – I guess so but only one way to find out 🙂
Hi Diana,
Which yogurt drink brand do you use in your recipes? Thank you!
Dana
HI Dana, I buy whichever is on sale!
Hi Diana
Can I use mango purée mix with yoghurt you think?
Thanks !
hi! i tried your recipe twice WITHOUT any adjustments and got awesome results!!! super thanks for your kind generosity in sharing your tested recipe! more power!
AWESOME!!!! I am so happy for you 🙂 🙂
Hi, I’m in the UK and we don’t have cake flour. WI’ll plain flour work just as well
yes the texture will be different. The cake won’t be as light.
Hi! Have you ever tried lychee chiffon cake? Would it be a similar recipe and change the mango yogurt to the lychee flavouring?
Hi can I know what brand and model of oven u are using?
Hi Sarah I am using a Bosch Series 8 oven.
Hi, can we bake in any cake pan or should we bake in bundh pan?
yes sure you can
Hi
Thank you for sharing your recipe. Just want to share that I always use fan force at 170 deg C in my Smeg oven to bake chiffon cake . It always turn out beautiful.