Mango Cake

Mango Cake

1. Mango imported from Vietnam, peeled and spare! Just use half of it.

2. Cut into small pieces for later use.

3. Prepare half a cup of milk for later use

4. Squeeze the milk and mango juice for later use

5. Add powdered sugar and corn oil to the egg yolk,

6. Mango juice, low-powder, sieved and added to the egg yolk paste, gently stir evenly without particles

7. The egg whites are dripped into the lemon juice

8. Stir the egg whites at low speed

9. Add the powdered sugar for the second time and stir at low speed for half a minute

10. Add a little icing sugar for the third time and stir until neutral foaming

11. The egg white paste is added to the egg yolk paste in two batches.

12. Finally, add the egg yolk paste to the egg white paste and mix evenly from the bottom up. Do not make a circular motion to avoid defoaming. Affect baking and taste!

13. Pour into the mold and shake it lightly

14. Put it in the oven and bake for 45 minutes at 160 degrees

15. Cooling and demoulding, cut into pieces

16. Finished picture

17. Finished breakfast

18. Finished picture

19. Finished picture.

Tips:

The size of each oven is different, and the temperature and time can be adjusted separately.