Home-style Mango Cake Recipe

"This "Mango"egg "cake"is neither a mango "pound cake"nor a mango "sponge cake"but rather a fruit cake made with many mangoes."It is very simple, no need to whip"cream"or beat eggs; you just need to mix it."That moist and somewhat collapsed texture really piques curiosity. The mouthfeel seems smooth like mousse, but will there be the usual fluffiness of a cake?"And most importantly, using mango as the main ingredient is an excellent way to use up leftover mangoes.”

"I was wondering why it wasn't best mixed in"flour

"and still faithfully followed the order and added the eggs last."Guessing it won’t puff up too much, so it wouldn’t overflow if I filled it a bit more than usual."Still, I filled it to conventional capacity with four small cakes for easier consumption."When checking on it midway, its expansion exceeded expectations. However, since there’s no flour support, it will definitely shrink back."Bake until deep in color; bake according to your preference."Slice it and you’ll see tiny or large holes inside."Eaten with a slightly soft texture akin to a "flatbread.

"It should be, don’t bake it so dark. Bake for less time or at lower heat to keep more moisture in the center, making that moistness closer to mousse."."."Ingredients: 50 grams of low-gluten flour, 125 grams of mango puree, 1 whole egg, 10 grams of sugar,"5 grams of corn"oil"1. Mix the mango puree with sugar and mix well."Sift in the flour and mix unevenly."Add the corn oil and mix well.

"Add the egg and mix until uniform."2. Pour into muffin molds, filling to about 8-9 parts full."Place in

"oven

"at middle rack, 180 degrees, bake for about 15-20 minutes."Until the surface turns golden, then remove from oven."Immediately unmold and let cool."3. Rich mango aroma.".

"."put into the oven, at the middle layer, bake at 180 degrees with upper and lower heating for about 15-20 minutes.until colored on top, take out.remove from mold immediately, let cool.

3, rich mango fragrance...