Mango Yoghurt Chiffon Cake

Just baked marble cake few days back and my sister was commenting about the heaviness of the butter, which I had to agree coz I had done an estimation of the proportion rather than using the weighing machine to get it right. Wrong gauge it seems.

The weather was terribly humid today and it will be insane to make a trip downstairs, no matter the distance, it was unthinkable. Bought 6 large eggs from NTUC a couple of days back, it rested comfortably in the fridge. Seeing a pack of Mango Yoghurt Drink in the fridge, instantly it inspired me to bake Mango Yoghurt Chiffon Cake.

Following the receipe of the Orange Chiffon Cake from Aunty Lucy's blog, I replaced the orange juice and water to reduced sugar Mango Yoghurt.

As mine is a convectional oven where the standard baking temperature is 200 degrees celsius, at about 25 mins, seeing the browning sides of cake in the tin, I assumed it was ready to be out of the oven.

However, when I lifted the bake out of the oven, and upon 1st bang, the centre portion sunk and begin to wrinkle. And when I inverted the cake on the wire rack, the centre not fully cooked portion was oozing onto the wire rack.

Briskly, I inverted the cake back into the tin and baked it for another 13 mins or so. I had to clean up the slight mess on the wire rack.

Yes, my swift act saved the cake. Looking at it, the bounciness, softness, lightness and deliciously healthy too.

Seeing is believing.