#trust of Beauty#mango Cake
by Food·Color
Favorite
Difficulty
Easy
Time
15m
Serving
2
This mango cake is neither a mango chiffon cake nor a mango sponge cake, but a mango fruit cake with a lot of mangoes. Very simple, no need to beat the cream, no need to beat the eggs, all you have to do is to stir. "
The moist and soft feeling is really curious, "the taste is delicate and smooth like mousse", but will it have the fluffy of ordinary cakes? And, most importantly, taking mangoes as the protagonist is really a good way to kill mangoes.
I wondered why it's not best to mix in the flour, or to add the eggs in order at the end. It is guessed that it will not be too bulky, and there should be no overflow when filled a little. It is still packed with regular full, four small cakes, it will be more convenient to eat.
I visited it midway, its expansion is beyond imagination, but it will definitely shrink back, because it lacks the support of flour. Bake it into a dark color, as long as you like. Cut open, there are tiny or large holes. It tastes a bit like soft biscuits without flour. Yes, don't bake it so dark, for a shorter time, or lower the fire, so that it retains more water in its heart, and the moistness may be closer to mousse. . . "
The moist and soft feeling is really curious, "the taste is delicate and smooth like mousse", but will it have the fluffy of ordinary cakes? And, most importantly, taking mangoes as the protagonist is really a good way to kill mangoes.
I wondered why it's not best to mix in the flour, or to add the eggs in order at the end. It is guessed that it will not be too bulky, and there should be no overflow when filled a little. It is still packed with regular full, four small cakes, it will be more convenient to eat.
I visited it midway, its expansion is beyond imagination, but it will definitely shrink back, because it lacks the support of flour. Bake it into a dark color, as long as you like. Cut open, there are tiny or large holes. It tastes a bit like soft biscuits without flour. Yes, don't bake it so dark, for a shorter time, or lower the fire, so that it retains more water in its heart, and the moistness may be closer to mousse. . . "
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