芒果yogurt chiffon

芒果yogurt chiffon

蛋黄 5粒, 白糖 40g, 油 65ml, 芒果yogurt 140g，低粉 130g，发粉 少许

蛋白 6粒，白糖 90g,塔塔粉 少许

160度 40min。

一般戚风做法。

Ingredients:

130g Cake flour,5 Egg yolks,40g Caster Sugar,65ml Vegetable oil,140g Mango Yogurt，baking powder

6 Egg whites,90g Caster Sugar,1/2 tsp Cream of tartar

Method:

Sift together cake flour, baking powder into a bowl and set aside.

In a large bowl use hand hand whisk to mix the egg yolks and sugar, till sugar dissolved. Then add vegetable oil, yogurt mango puree, mix well.

Stir in the flour mixture to the egg yolk mixture and mix together till well combined.

In a separate bowl, whisk the egg whites with the cream of tartar till foamy. Gradually add in the sugar as you continue to beat the whites until it is glossy and reaches firm peaks.

Then lower speed and slowly pour the egg mixture into the egg whites to just combined. Stop machine and use a spatula roughly mix the batter and pour into tube pan.

Preheat the oven to 160C. Pour the batter into a 21/22cm tube pan and bake in the oven for about 40 mins.

Gently remove the pan from oven and invert to cool on rack completely before unmoulding it.