Cynthia's Yoghurt Chiffon Cake - Mango or yuzu for you?

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.. 

Time with Cynthia: Removal of Chiffon Cake by hand

Here's a video for the removal of Chiffon Cake by hand. 

Refer to recipe for Fluffy Pandan Chiffon Cake here.

Recipe for Rainbow Chiffon Cake here.

Recipe for Black Tea Forest Fruit Chiffon Cakes here.