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!