Sunday, May 9, 2010

Mango Yogurt Chiffon Cake

Have been itching to bake a chiffon cake lately. And seeing other fellow bloggers posting up nice tall chiffon pictures just urged me even more. In fact I did made a Pandan chiffon a couple weeks back, but unfortunately it "flopped" ! Well, I suspect I did not bake it long enough to have the crusty sides to "hold" the cake. :P Anyway, this time round, I was pretty determine to: First: bake a chiffon cake, Second: make sure it's not under-baked again! Third : try a new flavor. :) And since I saved a sweet mango in the fridge for a week now, it seems only appropriate to use it before it goes to waste. ;) So here it is, Mango Yogurt Chiffon Cake!
Yeah, yippee, I did it! Well, that is probably what I wish I could say after baking this chiffon and removed it from the tube pan. It may look alright to you, but it's not half of what you can imagine what's wrong. :(
Arhhh! Yup...that's more like how I reacted after the cake was unmould. :P I admit it, my poor "stirring" skill resulted in this horrific hole in this chiffon cake. Somehow there is this whole gather of mango chunks that assemble themselves at that spot! Why did I stir it well enough? Disastrous! I was almost too ashamed to blog about it. :P But after tasting it, I changed my mind.


Overall the taste and texture of the cake was good, just like how a chiffon should be. Although it may be a bit bias on the sweet side, but I blame it on that super sweet & ripe mango I added in. :P Nevertheless, it was decent, so I thought this will still be a good record to keep for my reference in the future. Here's the recipe:

Ingredients for Mango Yogurt Chiffon Cake (makes about 21 or 22 cm tube pan):
120g cake 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 chunks (mine's too big, cut smaller)

Method:
  • Sift together cake flour, baking powder and salt into a bowl and set aside.
  • In another mixing bowl, beat the egg yolks, sugar till light and creamy. Then add vegetable oil, yogurt, mango puree and mix well.
  • Stir in the flour mixture to the egg yolk mixture and whisk 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 & reaches firm peaks.
  • In 3 separate portions, gently fold in the whites into the yolk mixture till everything is combined together.
  • Preheat the oven to 170. Pour the batter into a 21 / 22cm tube pan and bake in the oven till the tester comes out clean.
  • Gently remove the pan from oven and invert to cool on rack completely before unmoulding it.
I realized that the mango chunks are possibly too big. If I ever make this again, I will cut the mango into small bits, rather then chunks...that should also minimize the "loopy" & "full of holes" look of my chiffon. :P Well, if you are not as careless as me, go ahead and give this a try, it should turn out yummy. ;) Good luck!
Before I finish off this post. I would like to thank Bakericious for passing this lovely Sunshine award to me. I would like to dedicate it to one and all that loves to blog, especially food blogging. ;)

May everyone have a wonderful day ahead. Cheers!

16 comments:

Bakericious said...

Hi HBS, your chiffon cake looks so soft, moist and fluffy. I ve baked twice chiffon cake but didn't turn up well, made me quite dishearten but I feel like trying again after seeing ur bake. Thanks for sharing. And u are most welcomed on the awards.

Honey Bee Sweets said...

Thanks Bakericious. I do hope one side of my chiffon wasn't that ugly though, lol! Do try out baking a chiffon...practice makes perfect.

Happy Homebaker said...

Your mango yogurt sure looks moist and fluffy! I think like you say, the mango chunks are a little too big. I had a similar experience when I tried baking a blueberry version ;)
Chiffon cake is such a tricky bake! Every time I try baking one, I must keep my fingers crossed all the way...even if it looks ok upon cooling, you never know until you unmold and slice it!

Anncoo said...

I want to bookmark this! Looks good :)
Happy Mother's day to you.

MaryMoh said...

I love chiffon cake but have never made one myself. Would love to try but have to get a chiffon cake tin first.

Elin said...

Hi Beebee, Happy Mother's Day to you and have a wonderful time with your family :)

This chiffon cake is awesome. I want to try it but feel intimidated by it. It always collapse before I get to take a snap of it :p

Honey Bee Sweets said...

Thanks for the encouragement HHB! I know what you mean by "you never know until the very end"! Indeed chiffon is no easy piece of cake to bake, but I guess I just have to practice more. ;)

Thanks Anncoo! You have a great one too!

Honey Bee Sweets said...

Hi MaryMoh,
Oh really? You should! Go get your tube pan now...but make sure it's not non-stick, else it won't hold while it cool. :O Good luck!

Hi Elin,
I know what you mean! It happens to me all too many times too. So that's why cases like this (a hole on the side), I still post it, lol! Happy Mother's Day to you too!

Kitchen Corner said...

Hi Bee,
You've nice and tall chiffon cake! I think you've master it. And I think the mango is just too heavy to stay nicely in that soft cake, so ended up with what you've got. I bet it still taste very yummy one!

Honey Bee Sweets said...

Thanks Grace for your ever so kind supporting words. ;) Yeah, you are right, need to chop the mango smaller next time or even just blend into puree better! ;)

ReeseKitchen said...

Nice and soft one, Bee Bee. Even though the outlook is not what you want but I'm very sure the taste is superb. I'll try to bake a chiffon when I'm free next week, hopefully it'll success..;)
Happy Mother's Day...Cheers!!

wendyywy @ Table for 2 or more..... said...

I only used mango in my bake once.. and I had an awful experience with it. The whole cake turned into a ugly yellow hue and it exuded a horrible green smell. My husband told me to throw it away.
That's how bad it was. I guess it's due to the mango. Chokanen variety.. I'll never use that to bake ever again.

tigerfish said...

I could never get enough of chiffon cake!

Honey Bee Sweets said...

Thanks Reese. :) I am too greedy on putting too much and too big chunks of mango inside. But yeah, it does taste decent...so not a complete failure. :) Looking forward to your chiffon post!

Hi Wendy,
Oh dear, the way you describe the bake sounds like something went really wrong! BTW, didn't know green has horrible smell, heehee. Actually I think mango is quite a nice fruit to be incorporated into bake goods, let's hope you can get a better recipe next time to try it out. :) Good luck!

Honey Bee Sweets said...

Hi tigerfish,
Really! Then you should definitely try out this recipe, think you will like it! But bare in mind to stir well...don't end up like me, lol!

Anonymous said...

Hi HBS, if I am using a stainless steel chiffon pan, do I need to oil the pan? Thanks, Sherline