{Recipe} Mango Yogurt Cotton Cake

Mango Yogurt Cotton Cake made with fresh mango puree and mango yogurt :)

Baked this cake for the boy's dad for Father's Day!

It was ultra soft, fluffy and moist!!! Almost like eating clouds ☁☁ One of the rare times I'm actually satisfied with what I baked hehe. Ate a few slices at a go unknowingly :p 

Initially planned to bake a mango cotton cheesecake but i ran out of cream cheese and was too lazy to head out and get it oops

This cake was gone in no time and his family loved it :') 

Mango Yogurt Cotton Cake

adapted from here with modifications

Ingredients :

Egg Yolk Mixture

65g top flour (sifted)

1/4 tsp salt 

5 egg yolks

1 whole egg

45 ml corn oil

100ml mango yogurt

50g fresh mango puree

Egg White Mixture

5 egg whites

1/2 tsp cream of tartar 

65gm castor sugar

Method:

1. Preheat oven to 140C and line the base of a 9" square pan with grease-proof paper. 

2. Sift flour and salt.

3. Add in egg yolks, 1 whole egg, corn oil, mango yogurt and puree and whisk well until creamy and well-combined. 

4. Using an electric mixer, whisk egg whites until frothy then add in cream of tartar.

5. Add sugar in 3 batches and beat till stiff peaks.

6. Take a little meringue and beat into the egg yolk mixture to aerate the batter.

7. Fold in the rest of the egg whites in 3 batches until well-mixed. 

8. Pour into prepared pan and smooth the surface with a spatula.

9. Steam-bake for 55 minutes (depending on your oven!) or until a wooden skewer inserted in the center comes out clean. 

10. Invert the cake upon removal from oven and let it cool for 5 minutes before removing the baking paper. 

11. Store in an air-tight container and refrigerate it due to its high moisture content! 

My only gripe was the cake tasted a little too egg-y, might remove 1 egg and increase the amount of fresh mango puree/yogurt the next time! Can't wait to experiment with other flavours :-)

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