1. Pour corn oil and yogurt into the pot, mix and stir to fully emulsify.
2. Sift in low-gluten flour and mix well, dry powder particles.
3. Add the egg yolks to the batter in 2 batches and stir.
4. The batter is very thick and shiny without lumps.
5. Add white vinegar to the egg whites, add the white sugar all at once, and beat with a whisk.
6. Dispense until dry foaming.
7. Take one-third of the egg white paste, put it into the egg yolk paste, mix it evenly by cutting and mixing, and then pour the egg yolk paste back into the egg yolk paste. (Stir it in the same way as we usually stir-fry. In short, you can't draw a circle. If you use egg sauce, it will stir it in a zigzag shape.)
8. Pour the remaining egg yolk paste into the egg whites and continue toss.
9. The mixed batter is very delicate.
10. Pour the batter into a paper cup, 7 minutes full.
11. Put it in the preheated oven and bake at 165 degrees for 40 minutes.
12. Take out the baked cake and let it cool, then put the mango flesh on it and enjoy it.
Tips:1. The egg white basin must be water-free and oil-free.
2. I send the egg whites at low speed throughout the whole process.
3. The temperature of the oven is adjusted according to your own oven. You can insert a toothpick into the cake body after it is out of the oven. If there is a cake, bake a few more minutes.
