The soda cakes I made yesterday were ugly, but they were very popular. They were all eaten early this morning.
So, I wanted to do something more today.
Looking around, I saw Junzhi's "Banana Squin Cake". It happened that my baby had eaten all of its bananas. It was raining outside, so I couldn't go out and buy it. I thought there were still a few mangoes in the refrigerator. Oh, this is it.
This sponge cake is really low-fat and delicious. I thought the powdered sugar in the original recipe was a little too much, so I made adjustments. Other changes have also been made slightly. Unexpectedly, they are all just right and the taste is particularly good!
I remember seeing it somewhere before and someone asked if muffin cakes would be very dry? So, now, let me answer you. No, it's not dry at all, it's loose and soft, a little Q, it's especially great! Thank you Junzhi!
I baked ten in total, but as soon as they were baked, my baby snatched one, and then she ate two more, plus the ones I "tasted", there were only four and a half left!
Mango sponge cake
By OdaBeer
Recipe Recommendations
Steps for Mango sponge cake
1
Remove the skin and core of a ripe mango, and use a spoon to back pressure into a delicate meat paste.
2
One egg, knock it into a bowl, and beat it up.
3
Place the low-flour, powdered sugar, baking powder, milk and cooking oil in the same large bowl.
4
Add the pressed mango meat paste.
5
Pour in the beaten egg mixture.
6
Gently stir evenly up and down, preferably without making circles. Don't stir too much when mixing, until the flour is completely moist, and the batter looks rough and multi-piece, okay!
7
Pour the stirred batter into the cake mold until full. Preheat oven for five minutes. Middle level, 175 degrees, heat on and off, 18 minutes. Bake until the surface turns pale yellow. Bake out of the oven, cool slightly, remove from the mold and serve hot.