Mango Yogurt Chiffon Cake

Mango Yogurt Chiffon Cake


For one 19cm n one 17cm pan

8 egg yolks

53g castor sugar

60g canola oil

200g mango yogurt

160g cake flour

Pinch of salt


8 egg whites

1/2tsp cream of tartar /lemon juice

80g castor sugar


  1. Preheat oven at 170C
  2. 1) Use balloon whisk beat yolks with sugar till lighter color
  3. 2) Add oil > beat till combined
  4. 3) Add sifted salt n flour n mix till combined n estate aside
  5. 4) Use stand mixer to beat egg whites till foamy
  6. 5) With mixer on add cream of tartar n beat 1min
  7. 6) With mixer on gradually add sugar till finished, continue to beat at middle speed till almost stiff peak.
  8. 7) Tap mixing bowl on kitchen top few times, pour into prepared pans>use skewer to swirl around batter to further reduce air bubbles
  9. 8) Bake for 40 - 45mins or until skewer comes out clean.
  10. 9) When out of oven drop pans at a 20cm height to release hot steam b4 inverting on cooling rack to cool completely. Done.
  11. Note: I took out the 17cm at 40mins n continued to bake the 19cm fir another 5mins.
  12. Cover loosely if top brows too fast.
  13. U may wish to make necessary time or temperature adjustment after 30mins of bake as every oven is different ?
adjustment after 30mins of bake as every oven is different ?

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