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Friday, August 17, 2012

Mango Yoghurt Butter Cake

Love love love mango cakes!!Modified my butter cake II a little for this flavour ;)

  • 9" by 9" cake tin,roughly around 20 decent slices
You will need:
Egg Yolk Mixture

  • 250g self raising flour(sifted)
  • 250g butter
  • 140g sugar
  • 4 egg yolks
  • 1 teaspoon mango essence
  • 100g mango yoghurt(i am using meiji.)
Egg White Mixture

  • 4 egg whites
  • 1/2 teaspoon cream of tar tar
  • 60g sugar

The Preparation:
  1. Whisk egg whisks till frothy,add cream of tar tar then sugar bit by bit till stiff peaks formed.
  2. Cream butter and sugar till pale and light.
  3. Add eggs,one at a time.
  4. Add mango essence.
  5. Add yoghurt and flour in alternate batches.(flour last batch.)
  6. Fold in egg white mixture into egg yolk mixture with a hand whisk in 3 batches.(Do not overmix.)
  7. Pour into greased/lined cake tin.
  8. Even out the batter using spatula.
The Baking:
  1. Bake in a preheated oven at 170°C for 20 minutes and lower to 150°C for another 25 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Serve when cooled.

  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
  • Do not remove immediately from tin as the cake might break.
  • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.

~Indulge in what we make at DeQueenKitchen~

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