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Friday, August 17, 2012

Mango Yoghurt Chiffon

 
















 
 
 
Makes:
  • 17cm tube tin

You will need:
(A)
4 egg yolks
50ml oil(i used canola)
85ml mango yoghurt
70g cake flour
*can add 1/2 teaspoon of mango essence if you prefer a stronger mango taste.

(B)
4 egg whites
70g sugar


The Preparation:
  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed.
  3. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  4. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  5. Pour into ungreased tube tin.

The Baking:
  1. Bake in a preheated oven at 180°C for 30 minutes.(if top starts to get too brown,place a foil over.)
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.

Tips:
  • 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.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.

Original recipe from:初学者也ok!戚风蛋糕,青井聪子-Yoghurt Chiffon Cake。

~Indulge in what we make at DeQueenKitchen~

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