Tuesday 8 May 2018

Mango Yoghurt Chiffon 芒果优格戚风蛋糕

Ingredients (for a 20 cm tube pan) :

Group A (Egg Yolk Batter) Ingredients
  • 4 egg yolks (est. 65 gm egg each)
  • 30 gm castor sugar
  • 70 gm cake flour (sieved beforehand)
  • 50 ml vegetable oil
  • 1/4 tsp baking powder (sieved beforehand)
  • 1/8 tsp salt
  • 60 ml mango yoghurt drink

Group B (Egg White Batter) Ingredients
  • 4 egg whites (est. 65 gm egg each)
  • 50 gm sugar (subject to your preferred sweetness level)
  • 1/8 tsp cream of tartar

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Pre-heat oven to 150C (upper and lower heat, no fan). To prepare for steam bake, pour hot water into a tray and insert below baking rack.
  2. In a large bowl, combine yolks and sugar and beat till mixture's light and fluffy.
  3. Fold in oil, mango yogurt drink into same bowl and mix well. 
  4. Slowly fold in flour, baking powder, salt and mix till a smooth batter is formed. Set aside.
  5. In a separate clean mixing bowl, add egg whites and whisk till foamy. 
  6. Start mixer and slowly fold in cream of tartar and sugar till stiff peak is formed 
  7. Gently fold in meringue into Group A's egg yolk batter in 3 batches. Each time, use a spatula to fold gently and swiftly. 
  8. Final cake batter (i.e. Group A + Group B) all ready when no streaks remain.
  9. Transfer batter to a 20 cm tube pan.
  10. Tap baking pan against kitchen top a few times to rid air bubbles.
  11. Use a satay stick to quickly stir through the cake batter in the baking tin as a final attempt to remove air bubbles if necessary. 
  12. Steam bake in oven at 150C for +/-70 minutes. 
  13. Remove from oven once satisfied with the colour of cake at the end of baking time.
  14. Immediately invert to cool. 
  15. Wait till cake is completely cooled down before dislodging from tube pan.
  16. Slice and serve.

Do note that temperature and baking time may vary in accordance to different oven makes, sizes and  performances. Make your own adjustments as you know your oven better. 

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