|Mango Yoghurt Chiffon Cake in a heart shaped tin|
It's the beginning of a new school year! Trying to make the best out of my last day of holidays, I decided to bake 2 chiffon cakes yesterday.. both of which were yoghurt chiffon cakes. Since the flavour is determined by the drink used, I decided to combine them into 1 blog post.
The cake is absolutely fluffy.
Love the bounce of this fluffy Mango yoghurt chiffon cake! And I ♡ my ♡-shaped tin!Posted by Cynthia Lim on Sunday, 3 January 2016
|Yuzu Yoghurt Chiffon Cake in a regular chiffon tin|
I got 2 new tins from Japan recently so I decided to bake 2 chiffons (: The heart shaped chiffon is 20cm and the round one was baked in a 17cm tin. I'll be sharing the recipe for both proportions in this entry. For variations of the recipe, just use your favourite yoghurt drink. I chose the Mango Yoghurt Smoothie drink and Yuzu Yoghurt Smoothie drink from Magnolia. (yuzu one not in photo though)
Image taken from http://www.fraserandneave.com/images/default-source/default-album/f-n-magnolia-yoghurt-smoothie.png?sfvrsn=0
The cake takes about 30 mins to prep.. 1 - 1.5 hours to bake and another 30 mins to cool (: I'd rate it a difficulty level 3 out of 5..
Yoghurt Chiffon Cake
This recipe is suited for a 20cm tin or 20cm heart-shape tin and excess for 1 4" tin
154g cake flour
7 eggs (55 - 60 g)
120ml yoghurt drink (I chose mango for this)
84g oil (I used Canola oil)
1/3 tsp baking powder
168g castor sugar
1/3 tsp vanilla bean paste
This recipe is suited for a 17cm tin
110g cake flour
5 eggs (55g - 60g)
90ml yoghurt drink
60g oil (I used Canola oil)
1/4 tsp baking powder
120g castor sugar
1/2 tsp vanilla bean paste
Sift cake flour and baking powder.
Separate eggs of room temperature, ensuring that the bowls (especially the one for egg whites) are clean of water, dirt or even oil.
I love fresh yolks!
Add 1/2 the castor sugar into the yolks.
(84g for 7 eggs version, 60g for 5 egg version)
Whisk till pale in colour.
Add other half of castor sugar into egg whites. Whisk till still peaks are formed, preferably on low speed while you prepare the yolk batter.
Add 1/3 of yoghurt drink into yolk mixture. Mix well.
Add in 1/3 of flour mixture and mix well. Repeat liquid and flour adding twice, 1/3 portion each.
Add in oil and vanilla bean paste and whisk in gently.
Whisk whites till still peaks are formed.
Add 1/3 of the meringue to the egg yolk mixture and fold in well. A whisk works well here. This step loosens up the egg yolk mixture.
Once mixed, add yolk mixture to remaining meringue. Fold in batter till no streaks of whites are shown. I love doing so by hand. This video will show you how..
Pour batter into tin and tap tin gently against table to release excess bubbles.
5 egg version..
Bake cake in preheated oven of 150 degree Celsius. The 20cm heart shaped one took 1 hour 15 mins while the 17cm one took 1 hour.
Invert tins from a height (at least 10 - 15cm away from table) to cool for 30 minutes or so. Remove chiffon from tin. I like doing so by hand. This video will show you how..
I love the heart shaped tin! The chiffons' 'bottom' weren't as smooth as I wish they would be.. but they're still good!
The tall slices!
The round one was lovely too!
The chiffons were of a good sweetness, not too sweet and was well received by friends and neighbours I shared it with. I shall bake them more often! (: Enjoy this recipe!
Post a Comment