Mango Yogurt Chiffon Cake


  • For one 19cm n one 17cm pan
  • 8 egg yolks
  • 53 g castor sugar
  • 60 g canola oil
  • 200 g mango yogurt
  • 160 g cake flour
  • Pinch of salt
  • Meringue
  • 8 egg whites
  • 1/2 tsp cream of tartar /lemon juice
  • 80 g castor sugar


  • Preheat oven at 170C
  • 1) Use balloon whisk beat yolks with sugar till lighter color
  • 2) Add oil > beat till combined
  • 3) Add sifted salt n flour n mix till combined n estate aside
  • 4) Use stand mixer to beat egg whites till foamy
  • 5) With mixer on add cream of tartar n beat 1min
  • 6) With mixer on gradually add sugar till finished, continue to beat at middle speed till almost stiff peak.
  • 7) Tap mixing bowl on kitchen top few times, pour into prepared pans>use skewer to swirl around batter to further reduce air bubbles
  • 8) Bake for 40 - 45mins or until skewer comes out clean.
  • 9) When out of oven drop pans at a 20cm height to release hot steam b4 inverting on cooling rack to cool completely. Done.
  • Note: I took out the 17cm at 40mins n continued to bake the 19cm fir another 5mins.
  • Cover loosely if top brows too fast.
  • U may wish to make necessary time or temperature adjustment after 30mins of bake as every oven is different ?
adjustment after 30mins of bake as every oven is different ?