ingredients (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
Directions/做法:
beat egg yolk, egg, mango essence and salt till frothy
蛋黄、鸡蛋、芒果香精和盐搅拌至起泡
pour in coconut oil and incorporate well
倒入椰油、拌匀
add 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
add 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
bake 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
lift 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
Can I use rice bran oil in place of coconut oil?
Yes u can
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!
Yes, I don’t see why not. It’s not necessarily to increase sugar level
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
Lift cake out to cool per last instruction. I have edited the second last instruction that was incomplete
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
Hi, did you grease the paper surface ? Thanks victoria
No it’s not necessary.
Ok thanks a lot.. 1 more question, can i use mango pure for the cake ? Will cause problem or ok ? Sorry for bad english…
U mean store bought mango puree? Yes you can
No, i meant self blended mango pure … Sorry for lot of question.. Thanks a lot
Hi, I’m losing you here. I believe my instructions states self blended recipe? Please refer to the ingredients part
Ok, thanks a lit Vic.. God bless
Do you have video for this recipe ?
no i haven’t got to doing videos.
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?
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.
How shall I do if I want chocolate flavor instead? I had chocolate beans and unsure the quantity to be used.
Thanks in advance
Should i add 1/2 tsp of tartar powder to the meringue to stabilize the rise of the cake?
Hi it’s not necessary