Mango cake
By VicentaLakin
"This mango cake is neither mango twat cake, nor mango sponge cake, but it's a lot of mango twat cake. It's very simple. It's not cream. It's eggs. The feeling of wetness and softness is really curious, but is there any ordinary cake flaccid? And, above all, mango is the best way to kill mango. There was a murmur in the heart as to whether it was best to mix the flour or to add eggs in order. Guess it's not too big, but it's not gonna spill. It'll be easier to eat with four cupcakes. It expands beyond imagination, but it will shrink back because of the lack of support for flour. Make it dark. Just like it. Cut open, have tiny or large holes. It tastes like a no-no-no-no-no-no-no. It should be less dark, shorter, or smaller, with more moisture in its heart, the moist feeling, perhaps, closer to Moose。
Recipe Recommendations
- low-gluten flour 50 grams
- mango puree 125 grams
- whole egg one
- sugar 10 grams
- corn oil 5 grams
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Mango cake

1
Material: 50 grams of low-banded powder, 125 grams of mango mud, 1 full egg, 10 grams of sugar, 5 grams of corn oil
2
Mango mud and sugar, evenly mixed。
3
Sift in flour to mix in an irregular direction。
4
Add corn oil, mix。
5
Add eggs, mix。
6
Even paste。
7
Loaded in the mapheno, full eight-nine。
8
Put it in the oven, in the middle, up and down at 180 degrees, for about 15-20 minutes。
9
On the surface color, out of the oven。
10
Get out of there nowMango cake Make Tips
Sugar use can increase or decrease according to its taste. Baking times and firepower need to be adapted to the actual situation. The baked cake should not last, but must be eaten as quickly as possible to avoid decay。