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!

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