Baked the Sicilian Orange Cake the other day which uses butter.  My family [especially my elders] prefer cottony cakes. They say it is soft, moist, light and fluffy and best of all the cake does not have the 'choking feeling' when eating it compared to butter cakes. 
I personally feel the same and this is a much healthier cake compared to butter cakes cos' it's low in sugar, fats and flour.  This cake texture is cottony soft and has a tangy taste cos' of the mango, lemon zest and juice. 

Ingredients for Egg Yolk Mixture65 gm superfine flour - sifted1/4 tsp salt5 egg yolks1 whole egg45-60 ml corn oil [3-4 tbsp]85 ml mango yoghurt 1 tsp lemon juice
zest of 1 lemonPlace the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil, lemon juice, zest and yoghurt.  Using a paddle hook, beat ingredients until creamy and well combined.  Set aside.  Preheat oven at 160 degrees C for 10 minutes with a water bath [use 1 1/2 cups water for the water bath].Ingredients for Egg White Mixture
5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar
Using an electric mixer, whisk egg white until frothy, add in cream of tartar until slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Fold again until well mix.Pour into a 8" square tin [greased lightly the sides with corn oil and lined base with baking paper at the bottom only].Smooth the surface by shaking the pan lightly side ways and steam bake in oven at 160 degrees C for 10 minutes, then for 50 minutes at 140-150 degrees C.Invert the cake after baking  and let it cool before removing the baking paper.   Cool cake before slicing to serve.Notes:
- can be served chilled - keeps well in an airtight container refrigerated.

I'm submitting this post  to the Little Thumbs Up (November 2015 Event: Mango) organized by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).