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


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_3908beat egg yolk, egg, mango essence and salt till frothy

img_3909pour in coconut oil and incorporate well

img_3910add in mango puree and mix well

add in cake flour, mix well
sift batter twice

img_3917add sugar to egg white in 3 additions and beat till stiff and glossy peaks

add egg white meringue into egg yolk batter in 3 additions, folding well after each addition

pour batter into lined pan, then tap it on tabletop a few times
level batter surface

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

Personal notes/做法:

– baking time and temperature is for reference only

– feel free to add a few drops of yellow food colouring if you want a bright yellow cake

– i bought my embosser in tokyo



(21) 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

  • Stephanie (July 12, 2017)

    Mine sunk in the middle as it cooled, even though the mixture wasnt loose and it seemed risen and firm when it came out of oven, where am I going wrong?

  • Jen (March 7, 2018)

    Victoria, it was well risen when out of the oven but it became lower when left to cool. Please advise. Thank you for the recipe.

  • NicWhoLovesDelicious (July 19, 2018)

    How shall I do if I want chocolate flavor instead? I had chocolate beans and unsure the quantity to be used.
    Thanks in advance

  • SP (March 30, 2019)

    Should i add 1/2 tsp of tartar powder to the meringue to stabilize the rise of the cake?

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Victoria Bakes – Baking into the Ether