img_3928ingredients (7 inch square pan)

100g egg yolk
1 large egg
1 tsp mango flavour essence
1/8 tsp salt
60g coconut oil
150g mango puree (blend 170g mango flesh till smooth. 170g mango flesh is about 1 mango)
105g cake flour, sifted

200g egg white
80g caster sugar

食材(7寸方形蛋糕模)

蛋黄 100克
鸡蛋 1大颗
芒果香精 1小匙
盐 1/8小匙
椰子油 60克
芒果泥 150克(将 170克芒果肉~约 一颗芒果~ 搅拌至顺滑即可)
蛋糕粉 105克,过筛

蛋白 200克
绵白糖 80克

img_3925Directions/做法:

img_3908beat egg yolk, egg, mango essence and salt till frothy
蛋黄、鸡蛋、芒果香精和盐搅拌至起泡

img_3909pour in coconut oil and incorporate well
倒入椰油、拌匀

img_3910add in mango puree and mix well
加入芒果泥。拌匀

add in cake flour, mix well
sift batter twice
倒入蛋糕粉、拌匀后将面糊过筛两次

img_3917add sugar to egg white in 3 additions and beat till stiff and glossy peaks
白糖分三次加入蛋白,将其打发至湿润、硬性状

add egg white meringue into egg yolk batter in 3 additions, folding well after each addition
蛋白霜分三次翻拌入蛋黄糊。每加入一次需拌匀再拌入另一份

pour batter into lined pan, then tap it on tabletop a few times
level batter surface
面糊倒入扑上烘焙纸的烤盘。烤盘在案板轻拍数下
面糊表面刮平

img_3922bake using water bath method in second lowest rack of 165 degrees preheated oven for 75 mins
drop cake with pan from a height of 10cm once out of oven
送入预热至 165摄氏度倒数第二层烤箱、水浴法、烤 75分钟即可
出炉后,蛋糕连盘从 10厘米高处往案板掉

img_3923lift cake out of pan and allow to cool completely on rack before slicing
将蛋糕从烤盘取出、摆放在冷却架待完全冷却在切片

Personal notes/做法:

– baking time and temperature is for reference only
烘焙时间和温度仅供参考

– feel free to add a few drops of yellow food colouring if you want a bright yellow cake
亲们可随意在面糊内加入几滴黄色食物色素增添蛋糕颜色

– i bought my embosser in tokyo
烙印是在东京买哒

img_3929

SHARE

(16) Comments

  • Ann-Gee Lee Wilson (December 7, 2016)

    Can I use rice bran oil in place of coconut oil?

  • baba (December 8, 2016)

    mango is not bin season right now in California, is it ok to use frozen? do i need to add more sugar cause the frozen mangoes are not as ripe/sweet? thank you!

    • Victoria (December 8, 2016)

      Yes, I don’t see why not. It’s not necessarily to increase sugar level

  • Chloe (December 8, 2016)

    Hi Victoria. Another awesome looking bake from you. Question. After dropping cake from height do u immediately lift cake from pan to cool or do u cool cake in the pan itself? Thanks for clarification. Regards. Chloe

    • Victoria (December 8, 2016)

      Lift cake out to cool per last instruction. I have edited the second last instruction that was incomplete

  • Djoko Nathanael (February 12, 2017)

    Hi Vic, thanks for the post.. i want to try to make it… May i know , did you grease the parchment paper ? Thanks a lot

  • Djoko Nathanael (February 13, 2017)

    Hi, did you grease the paper surface ? Thanks victoria

    • Victoria (February 13, 2017)

      No it’s not necessary.

      • Djoko Nathanael (February 13, 2017)

        Ok thanks a lot.. 1 more question, can i use mango pure for the cake ? Will cause problem or ok ? Sorry for bad english…

        • Victoria (February 13, 2017)

          U mean store bought mango puree? Yes you can

          • Djoko Nathanael (February 13, 2017)

            No, i meant self blended mango pure … Sorry for lot of question.. Thanks a lot

  • Victoria (February 13, 2017)

    Hi, I’m losing you here. I believe my instructions states self blended recipe? Please refer to the ingredients part

Leave a Reply

Victoria Bakes – Baking into the Ether