May 12, 2011

Mango Yogurt Chiffon (Cooked Dough Method)

28th Mar 2011

I give a little twist to my favourite Pandan chiffon cake recipe that used cooked dough method and turned it to a Mango Yogurt chiffon cake. It came out pretty happy! The cake is very soft and moist with strong mango fragrant, very refreshing! 

Recipe adapted & modified from here:
Egg Yolk - 5 nos
Mango yogurt - 70g
Mango puree - 30g
Butter - 50g
Cake flour - 90g
Baking powder - 1/4 tsp
Fresh mango - 80g (cut into small cubes)

Egg white - 5 nos
Castor Sugar - 70g
Cream of tar tar - 1/8 tsp

Preheat oven at 170 deg C
1. Cook yogurt, butter and mango puree together till butter melted, while is warmed add in sifted flour (flour & baking powder) and mix well.
2. Follow by egg yolks, add in slowly and mix well, follow by mango cubes to mix well. Set aside.
3. Whisk egg whites till foamy and add in sugar & cream of tar tar whisk till stiff.
4. Add in 1/3 meringue into the cooked dough and fold well.
5. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.
6. Pour into a 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.
7. Invert the cake to cool, unmould when completely cooled.
(Tip: has to fold fast when the dough is still warmed - note that for mango, the dough will be quite watery as compared to the Pandan dough)


Adeline Chiu said...

I followed your recipe and the cake turned out great.  It was for my MIL and she loved it to bits! Thank you :)

wensdelight said...

Thanks SSB! I used unsweetened mango puree from Phoon Huat.

wensdelight said...

Thanks Ellena!

jess said...

i had a bad experience with mango chiffon as well but yours look so lovely must try it soon!

wensdelight said...

Thanks Jess! Hope to see your review on this recipe.

Happy Flour said...

I had read blogs giving a good comments on this cook dough method for chiffon cake but haven't try this out yet. Your recipe come in time as I had a bottle of mango puree sitting in the fridge. Thanks for sharing.

Jean said...

cooking the dough eh...this is a really interesting method to make chiffon! bookmarked this recipe :)

wensdelight said...

Yes the cook dough method for Pandan Chiffon is really very nice, one of my favourite. Glad it's worked on the Mango chiffon too though the texture is a bit wet as compared to Pandan chiffon.

wensdelight said...

Do give it a try! This method yields a moist & spongy chiffon.

HoneyBeeSweets said...

Oh yum, this looks soft! I have some mangoes in the fridge that are turning black soon....looks like this recipe will be just the one to use it for.

Coraine Lim said...

Hi Wen, I've not tried this method b4.thank u so much for sharing..i will try it soon to eat the refreshing mango chiffon!

Alice said...

i always love fruity cake, but never try baking chiffon cake b4 :)
thks for sharing - look as soft as pillow! :)

wensdelight said...

Thanks Bee Bee! 

wensdelight said...

Thanks Coraine! 

wensdelight said...

Thanks Alice! 

Small Small Baker said...

Your chiffon cake is so tall and perfect! I had a bad experience baking mango chiffon. I think there is too much water content in the mangoes. The cake collapse. Did u use frozen mango puree or puree from fresh mango? Need to filter the excess juice out? Thanks!

Ellena (cuisine paradise) said...

Yummy!!!! Now it's a great time to make this chiffon as there are so many lovely fresh mango :)

wensdelight said...

Happy baking!

Spyap03 said...

HI wen

thks for the advice. will do that the next time i bake this again! but i will try the pandan version first...once again, thks for sharing such a wonderful recipe!

wensdelight said...

Thanks for following my blog and trying out the recipe. You may coat some flour on the mango cubes before folding in, this may help to absorb moisture and distribute the mango all over.

wensdelight said...

You may coat a bit flour to the mango cubes before folding in. It may help to absorb the moisture and distribute the mango all over.

Spyap03 said...

HI Wen
have been a silent reader for quite sometime...
i tried the recipe yesterday and the cake is really v good! thks for sharing the recipe.  just that, i noticed that the area around the mango cubes were quite wet.  i followed the baking time. do u think i should increase the time next time?
also, the cubes were mostly concentrated on one spot when i poured the batter into the tin. any suggestions on how to resolve this? 

Limlinda said...

Hi Wen,

I always buy biggest egg (about 65g)  does the size of egg matter when making chiffon cake?

wensdelight said...

I always use and stick to that size too. So far never try egg smaller than that size.

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