Mango Yoghurt Chiffon Cake

Ingredients
3 egg yolks
25g caster sugar
35ml canola oil
50g cake flour
1/4 tsp baking powder
a pinch of salt
42.5ml mango yoghurt drink (Marigold brand)
3 egg white
1/8 tsp cream of tartar
35g caster sugar

Steps:

1. Beat together egg yolks and sugar. The mixture will turn a lighter shade after about 3-4 minutes of beating. Add canola oil and continue beating.

2. Once the oil has been incorporated, add the mango yoghurt. Add the sifted cake flour and mix until just combined. Set this aside.

3. In a clean mixing bowl, whisk the egg whites until foamy.

4. Add cream of tartar and continue whisking.

5. Gradually add sugar, whisking all the time until the egg whites form a stiff peak.

 

6. Fold 1/3 of the meringue into the yolk mixture. Beat it in. Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no streaks is seen.

 

7. Transfer the cake into a tube pan and bake at 170°C for about 30min. If the top of the cake cracks or becomes too brown, place a sheet of aluminium foil over it and continue baking.
 

8. Invert the pan immediately after taken out of oven and only unmould when is cool completely.