Mango Coconut Milk Cake

Name: Mango Coconut Milk Cake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 8 piece Egg; 200g low-gluten flour; 80g Corn oil; 240g Mango coconut milk; a few drops rice vinegar; 80g white sugar

Mango Coconut Milk Cake brings egg, low-gluten flour and corn oil together and is baked until light, fluffy and golden. Follow the steps for the best results.

1 hrNewMedium Baking Roast Sweet & Fragrant

Instructions

1
Separate the egg whites from the yolks.
2
Add a few drops of vinegar to the egg whites, add 20 grams of sugar three times, and whip in three stages. Use low speed for the first and second whipping, and high speed for the third.
3
Prepare the mango coconut juice.
4
Add mango coconut milk to the egg yolk.
5
Add 200 grams of flour and 20 grams of granulated sugar, and mix evenly.
6
Add the corn oil and beat with an electric mixer for one minute until well blended.
7
The appearance of being well mixed.
8
The beaten egg whites are mixed with the egg yolk and flour mixture. The egg whites are added to the flour mixture in three parts.
9
Pour the cake batter into the container for baking the cake.
10
Put it into the container.
11
Bake with top and bottom heat at 130°C for 50 minutes. Then bake with top and bottom heat at 150°C for 2 minutes to brown.
12
Off the heat.
13
Off the heat.